Abstract
Whey as a by-product of cheese has been considered a waste product and looked upon seriously by environmentalists and technologists. However, nowadays, it has been unlocked by modern processing technology, enabling them to recover economically in their natural state to produce new whey products with diverse functional properties which can be substituted with expensive ingredients such as egg white and milk proteins. Whey products have many nutritional, biological, and functional properties that make them excellent ingredients in a wide variety of food applications such as bakery products, beverages, dry mixes, infant formula, frozen desserts and ice cream, nutrition bars, dairy goods, nutritional supplements, and lactose-free products that reduce carbohydrate, fat, and calorie content, all of which are extensively covered in detail in this study.
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