Cheese whey is a by-product of dairy industries, particularly the
watery portion that is formed during the coagulation of milk casein
in cheese making or in casein manufacture. Whey is produced in
large amounts and has a high polluting load, therefore representing
a significant environmental problem. On the other hand, however,
whey retains much of the milk nutrients, including functional proteins
and peptides, lipids, lactose, minerals and vitamins and therefore has
a vast potential as a source of added value compounds, challenging