Whey and Milk – Multiple Properties

The nutritional and physiological value of milk and particularly of whey has been known for thousands of years. Since ancient times it has been used for its healing and protective properties, e.g. in the treatment of gout, intestinal problems and liver disease as well as for beauty care, for a skin 'like milk and honey'. In more recent times, whey has been discovered for fitness and wellness and as a health supplement.

Whey is a perfect combination of excellent nutritional value and outstanding functional properties. With its high amount of essential amino acids whey protein provides greater biological value than egg protein. At the same time, whey proteins are ideal in stabilization, emulsification, gelling, foaming and water binding. They are superior in many respects to comparable products such as egg yolk.