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19The dairy industry faces new technological challenges in order to exploit and maintain some of 20 the bioactive properties of dairy components throughout processing. This review outlines these 21 issues with respect to the two major whey proteins β-lactoglobulin (β-lg) and α-lactalbumin (α-22 la). Biological activities of both the intact proteins, and peptides derived from the proteins, are 23 discussed e.g. inhibition of angiotensin-converting enzyme (ACE), anti-microbial activity, anti-24 carcinogenic activity, hypocholesterolemic effect, metabolic and physiological effects. The 25 levels necessary to provide beneficial effects and, if available, evidence from clinical trials are 26 reported. Developments in the purification and enrichment of the proteins are discussed, and the 27 technological implications of industrial processing on the bio-activity of the proteins are 28 examined. The supplementation of infant formulas with α-lactalbumin enriched whey proteins is 29 also discussed in light of its potentially improved bioactive properties. 30 31

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