Whey
·Enhances sensory attributes 
·Improves nutritional profile with complete and bio-available amino acids 
·Contributes high calcium content-approximately 100 grams of dry sweet whey contain 770 mg of calcium and 100 grams of dry acid whey contain 2,280 mg of calcium 
·Contributes to a healthful image and clean label 
·Whey protein concentrate (WPC) aids in the dispersion of shortening, which can reduce the shortening level in some formulas or increase the effectiveness of shortening in others 
·WPC provides structure in bakery products through the formation of heat-set irreversible gels 
·Enhances water binding in dough, which can also improve machinability 
·Lowers fat absorption in many fried products 
·Improves moisture retention of finished product, which enhances consumers' perception of freshness 
·Improves stable foaming and whipping for products such as angel food cake and meringues 
·Can replace egg albumin in many products, such as yellow and sponge cakes, which may reduce costs, enhance microbiological safety and improve health image of product 
·Contributes to browning and crust development 
·WPC can be used as a pre-bake glaze on pastries and biscuits to produce excellent color and gloss in bakery products 
·Delivers a bland, slightly sweet flavor that enables other flavors, such as chocolate and various spices, to develop to their full potential 
·In sourdough breads, the distinctive flavor of acid whey can enhance the flavor contributed by the fermentation..