The properties of milk whey protein fractions are analyzed. The need for obtaining them is outlined; the possible mechanisms of complexing and coagulation during the electrophysical processing of secondary raw milk products are explained. The possible methods for optimizing the conversion of the protein fractions into a protein–mineral concentrate, as well as the fractional analysis of the minerals, are described, and their role in the complexing of the concentrate is estimated. The electrophysical parameters under the conditions of the optimization, the different compositions of the anode liquid, and the types of separating of the elements are analyzed. The fields of future investigations aimed at obtaining high quality products during developing nonwaste electrotechnologies of milk whey processing are identified.