ABSTRACT
Dairy by-products (cheese whey, buttermilk, and ghee residue) contain valuable milk compounds with high nutritional value and functional and health promoting properties. This chapter summarizes the dairy by-products composition, the nature and properties of the molecules present in them, the classical and innovative methods for separation and extraction of the molecules, and the use of these compunds as food ingredients that increases the nutritive value of foods, improves the organoleptic properties, promotes health, acts as carriers of other biomolecules, or forms biopolymers for manufacture of coatings.
