Commercial utilization of minor milk components in the health and food industries

Whey has gained a great deal of respectability in the US during the past 5 to 10 yr as an ingredient in many food and dairy products. However, its value as a resource for many medically active components is not recognized in this country as it is in Japan and Europe. This paper reviews the minor components in whey and the potential for commercial application. Individual whey components of significance include alpha-lactalbumin, beta-lactoglobulin, bovine serum albumin, immunoglobulins, lactoferrin, and lactoperoxidase. Whey is also a good resource for lactose and lactose derivatives such as lactulose, lactitol, and oligosaccharides. Other minor milk components of biological significance include milk salts and components related to casein. Many of these components exhibit biological activity that is valuable in nutraceuticals or antimicrobials. Commercial utilization in the US is compared with that of other countries.