Avancées de la recherche laitière
Libre accès

Abstrait

Technological Utilization of Whey towards Sustainable Exploitation

Photis Papademas* and Paschalia Kotsaki

Historically, whey was considered as a waste by-product of dairy processing and especially of cheese making while, nowadays, the intrinsic value of its components are widely recognized. As the amount of whey in the dairy industry is constantly increasing, new sustainable methods of whey utilization/processing must be sought after. This review suggests that, amongst other uses, the development of dairy-type whey beverages will provide consumers with a highnutritional quality product, while creating innovation opportunities for the dairy industry. Whey-derived bioactive components have antimicrobial, anti-inflammatory, and antioxidant properties hence the functional quality for the health-conscious consumer. Utilization and exploitation of whey results to reduction of the environmental impact and leads to sustainable practices by the dairy industry.