Resistance of thermophilic spore formers isolated from milk and whey products towards cleaning-in-place conditions: Influence of pH, temperature and milk residues.
Wedel C, Wenning M, Dettling A, Scherer S, Hinrichs J.
Food Microbiol. 2019 Oct;83:150-158. doi: 10.1016/j.fm.2019.05.002

Invited review: Whey proteins as antioxidants and promoters of cellular antioxidant pathways.
Corrochano AR, Buckin V, Kelly PM, Giblin L.
J Dairy Sci. 2018 Jun;101(6):4747-4761. doi: 10.3168/jds.2017-13618.

Dry heating of whey proteins.
Schong E, Famelart MH.
Food Res Int. 2017 Oct;100(Pt 2):31-44. doi: 10.1016/j.foodres.2017.08.057.

Review: elimination of bacteriophages in whey and whey products.
Atamer Z, Samtlebe M, Neve H, J Heller K, Hinrichs J.
Front Microbiol. 2013 Jul 16;4:191. doi: 10.3389/fmicb.2013.00191.

Invited review: The effect of native and nonnative enzymes on the flavor of dried dairy ingredients.
Campbell RE, Drake MA.
J Dairy Sci. 2013 Aug;96(8):4773-83. doi: 10.3168/jds.2013-6598.
 
Effect of antioxidants on oxidation during the production of whey fat concentrate.
Jensen BM, Sørensen J, Mortensen G, Sørensen MB, Dalsgaard TK.
J Agric Food Chem. 2011 Dec 28;59(24):13012-7. doi: 10.1021/jf203295p.

Untreated and enzyme-modified bovine whey products reduce association of Salmonella Typhimurium, Escherichia coli O157:H7 and Cronobacter malonaticus (formerly Enterobacter sakazakii) to CaCo-2 cells.
Halpin RM, Brady DB, O'Riordan ED, O'Sullivan M.
J Appl Microbiol. 2010 Feb;108(2):406-15. doi: 10.1111/j.1365-2672.2009.04436.x.

Analysis of free fatty acids in whey products by solid-phase microextraction.
Tomaino RM, Parker JD, Larick DK.
J Agric Food Chem. 2001 Aug;49(8):3993-8.

The whey products are numerous and are obviously extracted from the milk serum with various processes ranging from filtration, ultrafiltration, demineralization, to drying,

Some products:

In the United States, whey and its derivatives are also highly valued in the food industry, particularly for their nutritional and sports benefits. Whey is the liquid remaining after milk has been curdled and strained during cheese production. This byproduct is rich in high-biological-value proteins, vitamins, minerals, and immunoglobulins, making it a popular dietary supplement, especially among athletes and those looking to increase their protein intake.

Whey derivatives include whey protein concentrate, whey protein isolate, and whey protein hydrolysate. These derivatives differ in protein content, absorption, and digestibility and are widely used in various products, from dietary supplements to meal replacements, protein shakes, and functional foods.

In the United States, the safety and marketing of whey and its derivatives are regulated by the Food and Drug Administration (FDA). Regulations ensure food quality and safety, including clear labeling of ingredients and nutritional information and verification of the absence of harmful substances.

The trend toward more natural and less processed food products has also affected the whey market, with increasing demand for products derived from non-denatured whey or processed in a way that preserves its nutritional and functional qualities. Additionally, whey is valued for its reduced environmental impact compared to other protein sources, contributing to sustainability in the food sector.

The most recent scientific literature has re-evaluated whey proteins and confirmed that they have antioxidant properties (1).

Whey products studies

References________________________________________________________

(1) Athira S, Mann B, Saini P, Sharma R, Kumar R, Singh AK. Production and characterisation of whey protein hydrolysate having antioxidant activity from cheese whey. J Sci Food Agric. 2015 Nov;95(14):2908-15. doi: 10.1002/jsfa.7032. Epub 2014 Dec 30. PMID: 25469498.