Year: 2024
Type: article
Abstract: Cheese whey is a residue originating from the dairy industry, and is a byproduct of great relevance given the high volume produced and its nutritional composition.Its disposal is a concern, considering the appeal in relation to environmental preservation.The present challenge is to develop technologies for the use of this residue with the production of compounds for various food applications and with high added value.Thus, this review aims to elucidate the advantages of using whey through fermentation processes.The work was carried out through a qualitative approach using consultations of national and international databases.The use of cheese whey in the preparation of products such as: dairy drinks, breads, cookies, valueadded compounds, and others, emphasizes the aspects of sustainability and contributes positively to socioeconomic impacts.
Author: Afram Domingos Silva de Meneses
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: bronze
OpenAlex ID: W4401633407