The mineral composition of the initial whey (IW) is diverse and depends, first of all, on the type of the resulting primary dairy product, the season of the year and processing conditions. In terms of biology, it is optimally balanced and varied. Almost all of the macro- and microelements of milk are transferred into whey. A high mineral content in the acid whey is associated with the release of calcium and phosphorus from casein micelles upon the acidification of milk to the pH of 4.6. Magnesium, potassium, sodium, and chlorine are also transferred into whey. These elements are present in the form of various soluble substances: NaCl, KCl, K(H2PO4), K3(C6H5O7), MgHPO4, Ca3(PO4)2, CaCl2, Na2CO3, K2CO3, etc. The quantitative ratio of anions (5.831 g/L) and cations (3.323 g/L) is almost identical to that in milk.  The microelements in whey are as follows (μg/kg): iron - 674; zinc - 3108; copper - 7.6; cobalt - 6.08; they are contained in more than 20 compounds. Ultra-microelements are contained in about 16 compounds. Whey cations are composed of K, Na, Ca, Mg, and Fe; the anions are formed by radicals of phosphoric and citric acids and by chlorine. Inorganic salts of lactic acid contain 67% phosphorus, 78% calcium, and 80% magnesium. It is assumed that, under the electrophysical processing of the IW whey at the  pH of the medium of > 6, the ions of calcium and mono-hydrophosphate form bonds similar of the so-called calcium caseinate–calcium phosphate complex CCCPC bridges between the free (ionized) amino radicals of phosphopeptides (proteose peptones) and the whey proteins. This coagulation mechanism of proteins can be responsible for the isolation of calcium and phosphorus, along with the protein, into a concentrate.  The electrophysical processing of whey was carried out in a diaphragm cell in a cathode chamber at low current densities so as to provide a slow increase in the pH of the medium in order to thoroughly follow the relationship between the quantitative transfer of protein into the  protein-mineral concentrate (PMC), as well as the Ca : P ratio.The study of the mechanism of the transfer of major ions in the PMC and the formation of protein complexes is started with the elucidation of the transfer of C and P. The X-ray data tell us that the transfer of Ca and P in the concentrate is not even. Calcium is directly involved in the isolation of proteins by the proposed method. This is evident, on the one hand, from its decreasing amount in the residual whey throughout the process and, on the other hand, from its dominant amount in the mineral composition of the PMC. Phosphorus is the second largest ash constituent in the concentrate.  Deproteinized whey exhibits an almost complete depletion of phosphate ions, while only a part of them transfers in the PMC. A significant portion of the ions migrate into the anode chamber. The gradual depletion of phosphorus in the treated whey caused by the migration of the di- and mono-hydrophosphates into the anode chamber is responsible for an increase in this ratio. The maximum transfer of the elements is observed in the case of the maximum isolation of the protein fractions. The pattern of changes in the Ca : P ratio is not the same during processing and does not correspond to the absolute values of the Ca and P concentrations in the prepared samples.  These values increase until achieving the maximum amount of the isolated protein and decrease under a long term processing because of the depletion of these elements in the residual whey partially due to the technological process.  The mineral concentrates obtained at different pH values (different processing durations) have different Ca : P ratios and, accordingly, different compositions of the whey proteins. The electrophysical processing of whey makes it possible to isolate concentrates with different predetermined compositions.