Biomolecules derived from whey. Strategies for Production and Biological Properties

Abstract

In this chapter, we explore the physicochemical composition of whey from bovine milk, the most representative technologies used for the production of added-value products and bioactive compounds or biomolecules from industrialization of whey such as whey protein fractions, peptides, and oligosaccharides, beneficial properties and food applications of these products. In addition, the use of whey as the encapsulating material of bioactive compound-loaded liposomes, and the presence of bacteriophages in whey derived products, are also discussed.