Whey proteins are a heterogeneous mixture of globular proteins isolated from the liquid fraction of milk after casein precipitation during cheese production. Major components include beta-lactoglobulin (approximately 50-60%), alpha-lactalbumin (20-25%), bovine serum albumin, and immunoglobulins. These proteins exhibit high nutritional value due to their complete amino acid profile and are widely used in food processing for emulsification, foaming, gelation, and as nutritional supplements. They are heat-sensitive and undergo denaturation above approximately 70°C, affecting functionality. Whey proteins are amphiphilic, contributing to their surface-active properties in food systems. They play roles in lactose-free products and infant formula, with extensive research in peer-reviewed journals on their bioactive peptides and digestibility.