Deriving from positive effects of whey drinking cures in antiquity, the Middle Ages and modern time, a review is given on nutritional significance of whey. The proteins are essential components of whey and belong to the proteins with highest biological value because of their amino acid composition. Besides, they show fundamental functional properties, which enable a varied application in foods, dietetic foods and beverages in form of different whey products (powder, protein concentrates and isolates). Whey proteins have found considerable usage in infant's nutrition as whey predominant formulas as well as whey protein hydrolysates in case of cow's milk protein intolerances. A recent field of research are biological active peptide sequences which become effective during digestion and are of importance for secretion of entero hormones as well as for immune enhancing effects. They may contribute to assess the biological value of whey proteins under enlarged points of view and to develop new application forms and areas. It is pointed to further fields of application (e.g. adipositas, gout, kidney insufficiency). Concerning the quantitatively most dominant lactose in whey, it is dealt with its importance for the healthy development of infants (adaptation to the increased lactose content of mother's milk) as well as with lactose intolerance and galactosaemia. In case of mineral salts of whey it is emphasized the high nutrient density of calcium (prophylaxis for osteoporosis), the beneficial Ca:P and Na:K proportions (antihypertensive in case of the last one), the promotion of absorption of mineral salts by lactose, and the high content of iodine. The whey is rich in B-vitamins, which contribute essentially for their satisfaction or requirement in case of a corresponding consumption. To be emphasized is the vitamin B12 in milk and whey, which is the sole source of this indispensable nutrient for blood-formation and cell division in lacto-ovo-vegetarian nutrition. In conclusion, a summarizing dietetics valuation of whey is performed.

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Because of the presence of proteinase inhibitors the enzymatic modification of egg-white protein demands a heating process to inactivate the inhibitors before enzyme action. The herewith occuring strong coagulation of the protein complicates the course of enzymatic hydrolysis. A laboratory process is given to produce partial hydrolyzates of egg-white protein using thermitase (a proteinase of Thermoactinomyces vulgaris) and pancreatin. To characterize the egg-white protein hydrolyzate the degree of hydrolysis, sensoric properties (especially bitterness) and some functional properties such as solubility, water binding capacity, emulsifiability and foaming properties are determined. In the case of low or medium degrees of hydrolysis the enzymatic modification results in better functional properties as compared with those of the starting material.

Die Ausbildung des Kasearomas geht -in Abhangigkeit von der Kasesorte -mit einem mehr oder weniger langen ReifungsprozeD einher und erfolgt nahezu ausschlieDlich auf enzymatischen bzw. biologisch-biochemischen Reaktionswegen. Hierbei unterliegen die Milchbestandteile Protein, Fett und Lactose als wichtigste Substrate der Arornabildung unter der Einwirkung von Lab und den an der Kasereifung beteiligten Mikroorganismen mannigfaltigen physikalischen, chemischen und sensorischen Veranderungen. Milchqualitat und -vorbehandlung, die Technologie der Kaseherstellung sowie die Arten der beteiligten Mikroorganismen sind neben weiteren Faktoren fur die Ausbildung der sortenspezifischen Merkmale entscheidend.Am Kasearoma sind zahlreiche StoMtlassen beteiligt, wie freie Fettsauren, schwefelhaltige Verbindungen, Alkohole, Carbonylverbindungen, Ester, Laktone, Aminosauren, Peptide, Amine, Pyrazine, Phenole. Die wichtigsten Bildungswege und ihr EinfluD auf das Kasearoma werden anhand des gegenwartigen Kenntnisstandes dargeiegt. Einleitung

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