Abstract
An investigation carried out in 11 dairies in Serbia has shows that 78.75 % of whey, a by-product of cheese industry, is emitted into river systems, thus contributing to the organic pollution of the environment. This pollution can be avoided by processing of whey into food and pharmaceuticals. It is shown that low-temperature regime of whey concentration and fractionation, based on vacuum concentration and diafiltration, preserves whey proteins undenaturated, as proved by differential scanning calorimetry method. Functional native whey proteins based food products, with potentially high immunomodulatory activity, are obtained.
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