Abstract
Whey, a component of milk, is co-product of cheese-making and casein production in the dairy industry. Nowadays, whey is regarded as a value-added component in many food items. Whey and whey components are regarded as value-added ingredients in baby formulae, sports nutrition meals and drinks, and other food items. Recognition of whey as a source of different biologically active chemicals with distinct physiological and functional characteristics offers possibilities for the food industry to create functional meals or foods that have potential health advantages. Whey-derived bioactive components have antimicrobial and antiviral properties, and enhance immune defense and bone health, and improve ant oxidative activity, and help protect against cancer and cardiovascular disease, and enhance the performance of physically active individuals, among other benefits. The current review is an effort to address scientific elements of whey proteins’ health advantages and criticize some of the major research results connected with them to date.
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