Whey: environmental impact, uses and applications via biotechnology mechanisms

Abstract

Various authors claim that for every 100 kg of milk, about 10 kg of fresh cheese and 90 kg of whey are obtained. This whey, which is a derivative of the process, has historically represented an important environmental polluter; far from being maximized for multiple uses, owing to its indisputable nutritional properties. The objective of this study was to observe the potential of whey and find out which could be the best way to use it for human and animal nutrition. In this context, biotechnology plays an essential role as an important catalyst element in the search for new products and solutions. Besides, utilizing whey in the most appropriate and useful way would lead to a significant decrease in the environmental pollution due to the dumping of this substance on soils and rivers. The methodology used was basically, a wide search, selection and bibliographic review on the most important aspects related to whey, as well as the possible ways for its valorization in the very varied food market. The review allowed to verify the indisputable nutritional qualities that whey has, its little use, the danger that its discharge represents for the environment, and the efforts that are made, through biotechnology, for its better use in human and animal nutrition.