Back to Search Start Over

Cheese Whey Processing: Integrated Biorefinery Concepts and Emerging Food Applications

Authors :
Iliada K. Lappa
Aikaterini Papadaki
Vasiliki Kachrimanidou
Antonia Terpou
Dionysios Koulougliotis
Effimia Eriotou
Nikolaos Kopsahelis
Source :
Foods, Vol 8, Iss 8, p 347 (2019)
Publication Year :
2019
Publisher :
MDPI AG, 2019.

Abstract

Cheese whey constitutes one of the most polluting by-products of the food industry, due to its high organic load. Thus, in order to mitigate the environmental concerns, a large number of valorization approaches have been reported; mainly targeting the recovery of whey proteins and whey lactose from cheese whey for further exploitation as renewable resources. Most studies are predominantly focused on the separate implementation, either of whey protein or lactose, to configure processes that will formulate value-added products. Likewise, approaches for cheese whey valorization, so far, do not exploit the full potential of cheese whey, particularly with respect to food applications. Nonetheless, within the concept of integrated biorefinery design and the transition to circular economy, it is imperative to develop consolidated bioprocesses that will foster a holistic exploitation of cheese whey. Therefore, the aim of this article is to elaborate on the recent advances regarding the conversion of whey to high value-added products, focusing on food applications. Moreover, novel integrated biorefining concepts are proposed, to inaugurate the complete exploitation of cheese whey to formulate novel products with diversified end applications. Within the context of circular economy, it is envisaged that high value-added products will be reintroduced in the food supply chain, thereby enhancing sustainability and creating “zero waste” processes.

Details

Language :
English
ISSN :
23048158
Volume :
8
Issue :
8
Database :
Directory of Open Access Journals
Journal :
Foods
Publication Type :
Academic Journal
Accession number :
edsdoj.167d8226bcea427b84b0ba963f17fec2
Document Type :
article
Full Text :
https://doi.org/10.3390/foods8080347