Whey Utilisation: Sustainable Uses and Environmental Approach

• Published in: Food technology and biotechnology Vol. 59; no. 2; pp. 147 - 161
• Main Authors: Zandona, Elizabeta, Blažić, Marijana, Režek Jambrak, Anet
• Format: Journal Article
• Language: English
• Published: Croatia Sveuciliste U Zagrebu 01.06.2021; Sveuciliste u Zagrebu, Prehramheno-Biotehnoloski Fakultet; University of Zagreb Faculty of Food Technology and Biotechnology
• Subjects: Beverages; Biofuels; Biological products; Bioplastics; Biotechnology; Dairy industry; Environmental aspects; Environmental impact; Food; Functional foods; Functional foods & nutraceuticals; Lactic acid; Lactose; Milk proteins; Organic matter; Proteins; Raw materials; Review; Sustainability; Sustainable development; Sustainable use; Whey; Whey protein; biorefineries; lactose recovery; whey proteins; whey utilization

The dairy industry produces large amounts of whey as a by- 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...