Whey is one of the biggest reservoirs of food protein available nowadays, whey is nothing but leftover liquid after the milk has been curdled and strained. Whey is a by-product of casein or cheese and is a rich source of protein and carbohydrates. Whey proteins consist of serum albumin, ?-lactalbumin, ?-lactoglobulin, proteose-peptones and immunoglobulins, which make it one of the biggest sources of protein. Whey is classified on the basis of its source into sweet whey and acid whey. Sweet whey is obtained from the processing of hard cheese, such as Swiss or cheddar cheese. On the other hand, acid whey is produced from acidic dairy products, such as yogurt and cottage cheese. This proteinaceous whey is, however, highly perishable and its use in liquid form is very limited and hence, it is necessary to reduce whey into a condensed form or powdered form. The condensation of whey reduces the volume of the liquid and increases the consistency of the liquid – the product obtained is referred to as condensed whey. Condensed whey is dried into powdered form and is marketed as a vital ingredient for a number of food products, for both human and animal consumption.