Wey is the soluble portion of milk that is removed after the setting of the curd in cheese manufacture. In industry, whey is widely used after processed to whey protein concentrates (WPC). Because whey proteins have various functional properties, including gel formation, emulsification and foaming, they are widely used as nutritional and functional ingredients in the food industry. There are many factors to decide the functionality of commercial WPC including its composition, solubility and physicochemical properties.
