Summary
Whey is the largest volume co-product of the dairy industry and over the last two centuries, a significant amount of research has been dedicated to uncover its chemical composition, and to better understand the biological activities of whey constituents. However, the detailed composition of the low-molecular weight components, especially the non-protein nitrogen, of whey is not fully elucidated and a systematic approach to identify and quantify this partially unknown fraction is required for the production of new value-added and high-quality products. This review comprises up-to-date knowledge on the molecular composition of whey, and identifies the knowledge gap regarding the detailed profile of the low-molecular weight components in whey. The paper also provides advanced analytical techn
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