Valorising Whey: From Environmental Burden to Bio-Based Production of Value-Added Compounds and Food Ingredients

Cheese manufacturing generates large volumes of whey with high biochemical and chemi- cal oxygen demand, historically treated as waste. Yet, whey is rich in lactose, proteins, and minerals that can be fractionated and upgraded into foods and bio-based products. During cheese production, 80% to 90% of the total volume is discarded as whey, which can cause severe pollution. However, milk by-products can be a natural source of high-value-added compounds and a cost-effective substrate for...