Whey Utilisation: Sustainable Uses and Environmental Approach

Abstract

The dairy industry produces large amounts of whey as a by- product or co-product, which has led to considerable environmental problems due to its high organic matter content. Over the past decades, possibilities of more environmentally and economically efficient whey utilisation have been studied, primarily to convert unwanted end products into a valuable raw material. Sustainable whey management is mostly oriented to biotechnological and food applications for the development of value-added products such as whey powders, whey proteins, functional food and beverages, edible films and coatings, lactic acid and other biochemicals, bioplastic, biofuels and similar valuable bioproducts. This paper provides an overview of the sustainable utilization of whey and its constituents, considering new refining approaches and integrated processes to covert whey, or lactose and whey proteins to high value-added whey-based products.

Innovative applications of whey protein for sustainable dairy industry: Environmental and technological perspectives—A comprehensive review

“…They are also known for being healthful and less acidic than fruit juice, making them a better option for overall health compared to other drinks. WBB is typically formulated with deproteinized whey or WP to minimize the potential for sedimentation during storage (Zandona et al., 2021). WPCs are often added to cow milk for the production khoa, dahi, yoghurt, and kefir to enhance their sensory and nutritional properties.…”

Microbiological aspects and challenges of whey powders – I thermoduric, thermophilic and spore‐forming bacteria

“…2016; Zandona et al . 2021). In the spray dryer, the air is heated from 150 to 270°C at the process entrance (Schmitz‐Schug et al .…”

Valorization of cheese whey: closing the loop from protein extraction to whey protein film composting

“…Among them, some have shown the potential of whey digestion to obtain biogas for power and the capacity of its protein to be used as bioplastics. 9 This last application has gained much attention in recent years, as it can also arise as an alternative to tackle the problem of packaging. In this context, whey protein-based edible films have been prepared for food and drug packaging.…”