Whey: Composition, Processing, Applications, Health Benefits and Waste Utilization covers the basics of its chemistry and composition and its more advanced aspects and applications. The nutritive, bioactive, and functional properties covered, as well as whey's uses in the texture and stability of dairy foods. Finally, whey is discussed as a by-product of foods such as cheese and yogurt, along with methods for responsible conversion into valuable products to minimize environmental impact. Written with a student and early-career audience in mind, this work offers a one-stop-shop to all aspects of a key dairy component that has exciting potential for future research.

This book will particularly benefit graduate and post graduate students, as well as post docs and early career researchers in dairy science, food science, and nutrition. Experienced scientists will also find this book useful as a starting point for new research projects.

• Offers a complete, one-stop reference for whey, a crucial concept in dairy science and research
• Covers the composition, nutritional information, applications, and by-products of whey production
• Includes interdisciplinary contributions from a global team of experts in food sciences, chemistry, pharmaceutical sciences, and related fields