Summary
This narrative review examines the chemical composition of whey, the largest co-product of the dairy industry, and identifies significant knowledge gaps in the detailed profiling of its low-molecular weight components, especially non-protein nitrogen fractions. The authors argue that foodomics—untargeted molecular screening approaches—represents the most promising methodology to characterise this 'dark matter' of whey composition and understand how processing operations affect minor component profiles, including contaminants. The work provides a systematic assessment of advanced analytical techniques applicable to whey valorisation and ingredient development.
Regional applicability
The United Kingdom produces substantial volumes of whey as a dairy co-product; this review's emphasis on characterising whey composition and improving valorisation through foodomics has direct relevance to UK dairy processors seeking to develop higher-value ingredients and reduce waste streams. The methodology recommendations may inform standards and practices within UK food manufacturing and ingredient innovation.
Key measures
Molecular composition profiles of whey; low-molecular weight component identification; non-protein nitrogen characterisation; analytical techniques for foodomics screening
Outcomes reported
The review synthesises current knowledge on whey molecular composition and identifies analytical gaps in characterising low-molecular weight components, particularly non-protein nitrogen fractions. It evaluates advanced foodomics methodologies capable of providing untargeted molecular fingerprinting of whey streams across different processing unit operations.
Topic tags
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