Importance and Application of Whey Protein Components

Abstract

In whey remaining as a by-product after milk casein coagulation during cheese production, there are a number of various proteins that are distinguished not only by their high nutritional value, but also exhibit attractive functional and biological properties. This article presents the properties and application of most important whey proteins, including: β-lactoglobulin, α-lactalbumin, immunoglobulins, serum albumin, lactoferrin, lactoperoxidase, lysozyme, osteopontin and glycomacropeptide, and products of their modification.