Whey is a highly nutritive dairy component as well as a major focus of research, both as a functional dairy ingredient as well as a dairy by-product. Whey: Composition, Processing, Applications, Health Benefits and Waste Utilization covers this key concept in dairy science, beginning with the basics of its chemistry and composition and moving into more advanced aspects and applications. The nutritive, bioactive, and functional properties of whey will be covered, as well as its uses in the texture and stability of dairy foods. Finally, whey will be covered as a by-product of foods such as cheese and yogurt where it is overproduced, as well as 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 with 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