Utilization of whey and its components as raw material in the food industry
DOI:
https://doi.org/10.24054/limentech.v13i1.1599Keywords:
Protein concentrate, hydrolysis, lactose, nutrition, dairy productAbstract
Whey is a by-product of the dairy industry with great potential for the use of value-added components in the food industry, however, waste and mismanagement generate great environmental pollution. The objective of this article is to compile technical and scientific information to define and characterize whey, as well as to describe the use of whey globally for use in the food industry. The manuscript contains information on the physicochemical and bromatological characteristics of whey, its differences with cow's milk and white cheese, describes the types of whey, industrial advances in techniques for the isolation of whey components (concentrates, hydrolysates, microorganisms, isolates), as well as the use of whey and its components in the food industry. There are many possibilities for utilizing whey, including obtaining key components such as protein, lactose, fat, and water through processes such as membrane filtration, hydrolysis, fermentation, and biological utilization using microorganisms. Furthermore, the use of whey or its components increases the profit margin of cheese companies, reduces environmental pollution, and has a high potential for conversion into dairy substitutes in the food industry.
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