Meet the editor

Isabel Gigli has as a degree in Veterinary Medicine and is a Doctor of Science. After her doctoral research training at the Institute of Biology and Experimental Medicine in Buenos Aires, Argentina, she completed a three-year postdoctoral training at the University of Cornell, USA. In addition, she worked for two years at the University of Palermo, Italy. Currently, Dr Gigli is a full-time professor at the School of Agriculture at the Nation-

al University of La Pampa, Argentina, sharing her passion for teaching with her interest in scientific writing.

Contents

**Section 1**

Whey to Vodka

**Section 2**

*by Isabel Gigli and Mario Calafat*

*and Mariela Jiménez-Vargas*

**Preface III**

Whey **1**

**Chapter 1 3**

**Chapter 2 13**

**Chapter 3 35**

Buttermilk **57**

**Chapter 4 59**

Introductory Chapter: Dairy By-Products - Why Should We Care?

*by Juan Jauregui-Rincón, Eva Salinas-Miralles, Norma Chávez-Vela* 

Technological and Biological Properties of Buttermilk: A Minireview *by Andressa de Freitas Mascarello, Giovana Isabel Pinto, Isis Souza de Araújo, Letícia Kuller Caragnato, André Luís Lopes da Silva and Leandro Freire dos Santos*

*by Paul Hughes, Derrick Risner and Lisbeth Meunier Goddik*

Glycomacropeptide: Biological Activities and Uses
