Analysis of dairy whey food functional modules based on resource-saving technologies
Abstract
Abstract Whey, which is a by-product of the production of hard, medium and soft cheeses and rennet, is called sweet whey and has a pH of 5.9-6.6. The production of inorganic acid precipitated casein produces an acidic whey with a pH of 4.3-4.6. With an estimated 180 million tonnes in 2021, global whey production contains around 1.5 million tonnes of ever-increasingly expensive protein and 8.6 million tonnes of lactose, an important source of carbohydrates for the world. Recent research shows that whey proteins are arguably the most nutritionally valuable protein available, so it’s not surprising that food manufacturers such as sports, health and baby food are investing heavily in the dairy industry. With a full complement of ‘natural niceties’ in its composition, such as high-fat b-lactoglobulin, the mother’s milk protein equivalent a-lactalbumin, lactoferrin and immunoglobulin, as well as having a precursor substance of probiotic galactooligosaccharides, whey becomes one of the most delightful sources of nutrients available today. Whey makes up about 80-90 % of the total volume of milk processed and contains about 50 % of the nutrients in raw milk: dissolved proteins, lactose, vitamins and minerals.