The Whey Phenomenon Implementation in the Technological Platform of the Food Industry
The author, delivering the material in the context of the Anniversary Celebrations taking place in the Ural State University of Economics, aims at showing the place and the role of the obvious whey in the Technological Platform of the functional food (FOOD INDUSTRY) in the context of the remit of the journal and its founder. In an extensive foreword to the fundamental monograph “The Whey: Reuse in the Agroindustrial Complex” the Academician N.N. Lipatov stressed that the book was dedicated to one of the most relevant problems of the dairy industry: “This issue, as well as issues related to the whey, its composition, nutritional and biological value, processing and use, prevails in the dairy industry of all developed countries, and year to year the attention to the problem increases” [1]. Truer and more evidential word was never spoken.