Whey butter: a promising perspective for the dairy industry

Abstract

Cheese whey is the main by-product obtained in the production of cheese. Despite its high nutritional value, approximately half of the whey volume generated is still disposed incorrectly, which causes damage to the ecosystem due to the high cheese whey pollutant load. Therefore, it is important to use this by-product and its components in an increasing number of applications, especially as food ingredient. This review aimed to show the technology of production of butter from whey cream, as well as showing the physico-chemical, sensory, and nutritional characteristics of the product. There were no significant variations in the physico-chemical composition of milk cream butter and whey cream butter in the literature available. As the technology to produce whey butter is quite simple, this by-product has potential to be exploited by the dairy industry. Additionally, further studies on production process, characterization, and sensory analysis are required to enable its large-scale production.

Evaluation of butter produced from whey and milk fat in terms of some quality criteria and fatty acid compositions

“…If expressed as a percentage, it means that 405 ± 0.03 g butter was obtained from 100 L Whey. Costa et al [28] reported that approximately 5 kg of butter was obtained from 1,000 L of whey, similar to the results of the current study. It should be noted that yield may vary depending on factors such as the quality of the milk/whey or cream used, the butter production method, and the temperature and timing of the process.…”

Whey Valorization – Innovative Strategies for Sustainable Development and Value-Added Product Creation

“…The incorporation of whey in ricotta cheese production highlights its versatility and sustainability in the dairy industry, while the exploration of whey butter offers the opportunity to diversify the landscape of dairy products. Continued research in these areas will uncover new possibilities for utilizing whey in innovative culinary creations, maximizing its potential and value in the dairy industry (Jinjarak et al, 2006;Costa et al, 2022).…”

A Literature Database Review of the Competitive Factors That Influence the Production and Use of Whey in the Brazilian Dairy Industry

“…There is a direct relationship between population growth and the demand for dairy products [ 5 ]. Furthermore, with the rise in milk production, the volume of whey produced worldwide has also significantly increased in recent decades [ 6 ]. Alongside this, the dairy market has exhibited new consumption trends by incorporating whey into the composition and creation of new products similar to those using milk, such as milk cream, butter, and condensed milk.…”

“…Whey contains approximately 55% of the nutrients in milk: soluble proteins, lactose, vitamins, minerals, and a minimal amount of fat [ 6 ]. It is used in the food industry in both liquid and dried forms, with the dried form being categorised into concentrate, isolate, and hydrolysed forms.…”

“…Activities within various industry sectors have been increasingly guided by concerns related to sustainability [ 16 ]. Within the dairy sector, the improper disposal of whey by the industry represents an environmentally damaging practice due to its significant polluting potential [ 6 ]. Whey’s high biochemical and chemical oxygen demand makes its disposal costly under existing environmental regulations [ 17 ].…”