Trends and Innovative Methods in Whey Management
Bildiriler > Özet Bildiri · 2025
Yazarlar: Nayil DİNKÇİ, Alexandrina Sirbu
2nd GHI World Congress "Connecting food security, safety, health and sustainability - challenges ahead", Hollanda, Rotterdam, Uluslararası, Sözlü Sunum, Özet Bildiri, 2025-2025, cilt 1, ss 30-30
Özet
<p>The dairy sector is very important for the maintenance of the rural economy. Dairy products are an important part of the diet with high levels of nutritional protein. Approximately 10–20% of the milk entering the cheese manufacture is processed to cheese and the left 80-90% results as whey. About 200 million tonnes of whey are produced globally each year. While the waste presents environmental risks because of the high BOD and COD. Whey contains valuable nutrient compounds with a high potential for valorization. Research’s highline that whey proteins, lactose, and other GOSs, B12 vitamin could be valuable compounds as ingredients for functional food and nutraceutical products. But, even nowadays, the main ways for whey valorization seem to focus on animal feed, whey-based foodstuffs (such as bakery or beverages), or biogas. However large factories in central and west Europe afford the investment of high-capacity processing equipment for whey concentration and drying, and for the elaboration of high-quality protein fractions (sold as ingredient of infant formula, and for sport drinks). In some factories, the whey protein has become the main source of value, and the cheese is just a co-product.</p>