Whey
Composition, Processing, Applications, Health Benefits and Waste Utilization
- 1st Edition - August 1, 2026
- Latest edition
- Editors: Bhavbhuti M. Mehta, Mamdouh El-Bakry
- Language: English
Whey: Composition, Processing, Applications, Health Benefits and Waste Utilization covers the basics of its chemistry and composition and its more advanced aspects and applic… Read more
This book will particularly benefit graduate and post graduate students, as well as post docs and early career researchers in dairy science, food science, and nutrition. Experienced scientists will also find this book useful as a starting point for new research projects.
- Offers a complete, one-stop reference for whey, a crucial concept in dairy science and research
- Covers the composition, nutritional information, applications, and by-products of whey production
- Includes interdisciplinary contributions from a global team of experts in food sciences, chemistry, pharmaceutical sciences, and related fields
1. Introduction: Overview of milk composition
2. Whey Production Status and Types
3. Whey Chemistry
4. Whey of different species & nutritional aspects
5. Manufacturing of whey products
6. Properties and microstructure of whey protein products
7. Interaction of whey proteins during processing
8. Whey lactose, its derivatives and microstructure
9. Demineralization of whey
10. Authentication of whey and whey proteins: Adulteration and its Analytical methods
Part 2: Food applications
11. Cheeses and ice cream
12. Bakery and Confectionary products
13. Infant formula
14. Beverages
15. Food supplements & Sports nutrition
16. Edible films & Coatings
Part 3: Functional Properties and Health Effects
17. Functional Properties of whey in Food Formulation
18. Whey Protein Foams: Preparation, Types and Rheology
19. Digestion of whey and its products
20. Nutritional Applications of Whey
21. Whey: Source of Bioactive Peptides
22. Lactose intolerance
Part 4: Utilization of Whey as a Dairy Waste
23. Whey as a dairy waste, its treatments in effluent plant and its disposal methods in environment
24. Whey as a dairy waste and its utilization in non-food industry
25. Whey: A Potential Source of microorganisms and Production of Value-Added Products
26. Whey: Production of bioplastics and Bioenergy
27. Exopolysaccharides and Pigments from Whey
Part 5: Future/ Recent trends
28. Membrane Technology and whey
29. Novel whey-based products
- Edition: 1
- Latest edition
- Published: August 1, 2026
- Language: English
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Bhavbhuti M. Mehta
Dr. Bhavbhuti M. Mehta is an Associate Professor and Head in the Dairy Chemistry Department, Sheth M.C. College of Dairy Science at Kamdhenu University, Anand, Gujarat, India. He teaches various subjects on dairy and food chemistry at the undergraduate and postgraduate level. His major specialty is on various physico-chemical changes (process-induced changes) taking place during processing of milk and milk products and to food chemistry in general. His research interests also include Lipid oxidation and its prevention, methods to measures various oxidative deterioration, functional food ingredients and nutraceuticals, the role of various constituents in dairy and food products, chemistry and technology of milk and dairy products and camel milk. He is an associate editor of the International Journal of Dairy Technology.
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Mamdouh El-Bakry
Dr. Mamdouh El-Bakry has worked more than 10 years in the food industry, and 15 years in food research, as well as, currently, as an Editor/ Potential Reviewer of high impact journals. He graduated with a B.Sc. (Very good with Honour) in Dairy Science and Technology in 1999, followed by two M.Sc. degrees in 2004 and 2007 and a Ph.D. in processed cheese from UCD (University College Dublin)-Ireland in 2011. He spent several years in postdoctoral research in Teagasc Food Research Centre in Ireland and the Autonomous University of Barcelona in Spain. The research interests were and are on Food Sciences and in particular Dairy Products, Dairy Technology, Chemistry, Microstructure, Enzyme Technology and Microbiology. He is an experienced lecturer and researcher as he was appointed as university teacher since the graduation and has successfully managed various research projects. He has a lot of publications, in the form of research/review papers, chapters and conference contributions in dairy science. He has been awarded several awards, such as the best paper in dairy phospholipids from the American Oil Chemist Society (AOCS) and best presentation in international conferences as well as several scholarships. He is a potential reviewer/referee in several peer reviewed food science journals and a member of the editorial board in several journals, such as LWT-Food Science and Technology, Journal of Food Research and International Journal of Dairy Science. Recently, he, as an editor-in-chief, has edited 3 books ‘Microstructure of Dairy Products’ (Wiley, 2018), Processed Cheese (Elsevier, 2022), and Casein (Elsevier, 2024).