The Biotechnological Potential and Treatment Processes of Cheese Whey
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https://doi.org/10.5281/zenodo.16731871Keywords:
Cheese whey, biotechnological valorization, anaerobic digestion, membrane technologiesAbstract
The global rise in dairy product consumption has significantly increased the volume of waste generated by the dairy industry, particularly cheese whey (CW), a by-product rich in organic matter and bioactive compounds. Owing to its high chemical and biological oxygen demand, the untreated discharge of CW poses serious environmental threats. However, its rich composition, which includes proteins, lactose, and minerals, makes whey a promising raw material for environmental management as well as for the production of value-added products. This review offers a comprehensive evaluation of the biotechnological potential of whey and the treatment technologies applied since 2004. Emphasis is placed on anaerobic processes and membrane-based separation techniques, and novel integrated approaches aimed at promoting circular economy principles. The study highlights recent advances in resource recovery, biogas generation, and bioactive compound isolation, while addressing the ecological and economic implications of whey valorization through sustainable and innovative methods.
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