Despite its elevated nutritional value, the use of whey in natura is
limited due to its perishable characteristics and elevated dilution of its
components. In thisway, several technologies have been used to benefit
this material. Thus, concentration of whey may be realized by heating
and drying (evaporation, spray-drying, freeze-drying) or by reversed
osmosis, whereas demineralization can be performed by ion exchange
resins or electrodialysis. Membrane separation technologies have been
equally used for obtaining protein ingredients from whey (Brans,
Schröen, van der Sman, & Boom, 2004).