Vitamin B2 (riboflavin) is responsible for the color of whey.

Whey is the serum phase of milk, or the liquid remaining after removal of fat and casein, which contains mostly soluble components, including lactose, soluble salts, and globular proteins, among others. With the increased demand of dairy products, especially Greek yogurt, the yields of acidic whey increased and researchers are looking for ways to valorise it.

The FAIRCHAIN French case study is valorizing whey by developing whey-based drinks.