In Egypt, in addition to “sweet whey" and acid whey, there is a third type of whey known as “salted whey" which
resulted during the manufacturing of Domiati cheese. The present article describes some of the beneficial uses of
whey and permeate as performed by the Egyptian research workers. Chemical composition, microbiological quality,
microstructure and ultrafiltration of whey are discussed. Functional and rheological properties of whey proteins are
also considered. The production of some useful products and foods from whey, (whey protein concentrates WPC) and
permeate as, ethyl alcohol, biomass, enzymes, beverages, cheese, ice cream, probiotic dairy products, low fat yoghurt
are also described. Finally, the nutritional characteristics of whey, WPC, permeate and their products are also cited.