Cheese Whey Processing: Integrated Biorefinery Concepts and Emerging Food Applications

Abstract

Cheese whey constitutes one of the most polluting by-products of the food industry, due to its high organic load. Thus, in order to mitigate the environmental concerns, a large number of valorization approaches have been reported; mainly targeting the recovery of whey proteins and whey lactose from cheese whey for further exploitation as renewable resources. Most studies are predominantly focused on the separate implementation, either of whey protein or lactose, to configure processes that will formulate value-added products. Likewise, approaches for cheese whey valorization, so far, do not exploit the full potential of cheese whey, particularly with respect to food applications. Nonetheless, within the concept of integrated biorefinery design and the transition to circular economy, it is imperative to develop consolidated bioprocesses that will foster a holistic exploitation of cheese whey. Therefore, the aim of this article is to elaborate on the recent advances regarding the conversion of whey to high value-added products, focusing on food applications. Moreover, novel integrated biorefining concepts are proposed, to inaugurate the complete exploitation of cheese whey to formulate novel products with diversified end applications. Within the context of circular economy, it is envisaged that high value-added products will be reintroduced in the food supply chain, thereby enhancing sustainability and creating “zero waste” processes.

Impact of Dairy Ingredients on Wheat Flour Dough Rheology and Bread Properties

“…Acid whey is rich in bio-available amino-acids, such as lysine, which are less present in wheat flour, minerals and vitamins, about 40–50% of milk solids and 20% of proteins being retained in whey [ 12 , 13 , 14 ]. Whey proteins can develop complexes at macro-, micro-, and nano levels with other components, with promising food applications, for example accomplishing the role of vehicle carrying for some bio-compounds, flavors, or nutrients [ 15 ]. Grace to these properties, whey protein represents a valuable ingredient in bakery products [ 16 , 17 ].…”

Fabrication and evaluation of physicochemical properties of probiotic edible film based on pectin–alginate–casein composite

“…Casein comprises 75% of total milk proteins and it has polar functional groups, such as amino and hydroxyl groups (Wittaya, ). Whey protein can form transparent films and coatings with improved mechanical and barrier properties compared to polysaccharide‐based films (Lappa et al , ). Hence it can be used with other packaging materials to secure the food items susceptible to oxidation.…”

Entrapped Psychrotolerant Yeast Cells within Pine Sawdust for Low Temperature Wine Making: Impact on Wine Quality

“…Nowadays, making modifications to traditional practices or adopting novel bioprocess technologies has become of great interest in order to fulfill consumers expectations towards food products characterized by convenience, variety, adequate shelf-life, healthy properties, reasonable cost and environmental sustainability [15,31,32]. In this perspective, the role of emerging technologies in sweet winemaking is addressed towards enhanced volatile and flavor characteristics, reduced production time, optimized resources, extraction of high nutritional components provided by low temperature fermentation, high energy efficiency and extended shelf-life.…”