Whey

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.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).

• Part 1: Whey: composition, its components and processing1. Introduction: Overview of Milk Composition2. Whey production status and types3. Whey Chemistry4. Whey of Different Species and Nutritional Aspects5. Manufacturing of whey products6. Properties and microstructure of whey protein products7. Interactions of whey proteins during processing8. Demineralization of wheyPart 2: Food applications9. Cheeses and ice cream10. Whey use in bakery and confectionery products11. Infant formula12. Beverages13. Whey protein and muscle synthesis: implications for healthy aging and sports performance14. Edible Films and CoatingsPart 3: Functional Properties and Health Effects15. Functional Properties of whey in Food Formulation16. Whey Protein Foams: Preparation, Types and Rheology17. Digestion of Whey and Its Products18. Nutritional Applications of Whey19. Whey: a source of bioactive peptides20. LACTOSE INTOLERANCEPart 4: Utilization of Whey as a Dairy Waste21. Whey as a dairy waste: treatments in effluent plant and disposal methods in environment22. Whey: A Potential Source of microorganisms and Production of Value-Added Products23. Whey: Production of bioplastics and BioenergyPart 5: Future/ Recent trends24. Future Developments of Whey25. Membrane Filtration Technology and Cheese Whey: Applications, Challenges and Opportunities26. Novel whey-based products27. Sensory Aspects of Whey and Whey Products