ABSTRACT
This chapter presents an overview of the type and specificity of dairy wastes; conventional and novel techniques suitable for extracting strategies; the evaluation of the recovered biomolecules and by-products for the food, medicinal, and pharmaceutical industries. It shows the physiological effects of bioactive peptides derived from whey proteins and the antioxidant peptides derived from whey proteins. Oral administration of whey proteins and their hydrolysates have positively affected blood glucose control and insulinotropic responses in humans. Whey protein hydrolysates and peptides possessing antimicrobial activities are postulated to act as natural food biopreservatives. The chapter also shows that peptidyl-dipeptide hydrolase enzyme inhibition by antihypertensive peptides. Skim milk, buttermilk, and ghee residues are also important basic dairy products. Edible casein and caseinates are also long-established dairy by-products finding use in many dairy and food products and about 20% of casein demand can be used in nutraceutical applications.
