Опубликована: Апрель 22, 2025

Cheese whey is a yellowish liquid resulting from the co-precipitation and removal of casein milk during cheese production process. It currently considered major pollutant due to its high organic load, which why it often waste product. However, has nutritional value that allows be exploited as substrate obtain high-added-value products. An economical way achieve this goal biotransformation into specific valuable products, both individual (biohydrogen, bioethanol, lactic acid, etc.) formulation foods beverages (kefir), based on fermentation with bacteria, yeasts, or fungi. This review article aims compile summarize available published information regarding chemical composition whey, use in fermentations, pretreatment processes, valorization raw material at industrial scale, well derivatives products through microbial fermentation.

Язык: Английский