Abstract
This chapter recalls the origins of modern industrial whey processing and the developments that have occurred in processes and products since that time. It gives an overview of the significant events in whey protein processing over the past 50 years and links many of the developments in whey protein products with these events. One technology that completely transformed industrial processing of whey proteins was cross-flow membrane filtration which is now used in some form in almost every whey processing operation. Membrane filtration in its several forms is discussed in some detail in relation to the production of whey protein products. The chapter traces the production of whey protein products from the first production of whey protein concentrate (WPC) and whey protein isolate (WPI) in the 1970s through to the production of the wide range of whey protein products which are manufactured today. In addition, the developments in applications of whey proteins from food ingredients to functional foods are discussed.
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