Whey is a product that for many years has not been considered a by-product of milk processing and the production of various dairy products - cheeses, cottage cheese, yoghurts, sour cream... Today whey is a source of dairy components, the use of which begins in the dairy industry itself - for example, micellar casein is excellent raw materials for semi-hard cheeses; other industries that consume dairy components - confectionery, meat, pharmaceutical, chemical industry and more. Rational processing of whey is one of the main tasks of dairy industry companies in conditions of market volatility and requirements imposed by regulatory authorities. A current trend is the development and production of functional milk concentrates based on recycled milk raw materials. The purpose of the conference “Milk Collider: Components from Milk and Whey” is to tell in real cases about the variations in the use of whey in the food industry.