Whey is the liquid fraction that remains following manufacture of cheese, chhana, paneer and casein. The world production of whey is estimated at about 165 million tones. Of which cheese whey contributes about 95 %. In India, the major source of whey is from the production of chhana and paneer. In the absence of systematic survey/statistics the estimated production of whey is about 5 million tons per annum (Gupta, 2008). The utilization was 75% in Europe and probably less than 50% in the rest of the world and as a result a very large amount of material with potential value as a food or feed is wasted (Aneja et al., 2002). Whey is a serious pollutant as it imposes a very high BOD of 30,00050,000 mg/lit and chemical oxygen demand of 60,000-80,000 mg/lit. Discarding of whey also constitutes a significant loss of potential nutrients and energy and has been looked upon seriously by the environmentalists and technologists due to its potent polluting strength. In addition the dairy industry suffers from an economic blow due to several treatment costs that are incurred in proper disposal of whey. Although several possibilities of International Journal of Current Microbiology and Applied Sciences ISSN: 2319-7706 Volume 5 Number 8 (2016) pp. 134-155 Journal homepage: http://www.ijcmas.com

Whey and its Utilization

The dairy industry produces large amounts of whey as a by- or co-product, which has led to considerable environmental problems due to its high organic matter content. Over the past decades, possibilities of more environmentally and economically efficient whey utilisation have been studied, primarily to convert unwanted end products into a valuable raw material. Sustainable whey management is mostly oriented to biotechnological and food applications for the development of value-added products such as whey powders, whey proteins, functional food and beverages, edible films and coatings, lactic acid and other biochemicals, bioplastic, biofuels and similar valuable bioproducts. This paper provides an overview of the sustainable utilization of whey and its constituents, considering new refining approaches and integrated processes to convert whey, or lactose and whey proteins to high value-added whey-based products.

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Whey Utilization: Sustainable Uses and Environmental Approach.

The purpose of this paper is to review the advanced technologies and approaches for utilization of waste generated in dairy industry. Whey is highly contaminated, with a high organic load around 100,000 mg O2/L COD (chemical oxygen demand), and is not used for further processing. The waste generated in different food industries can be utilized in different value addition product with the help of advanced technology.,Major well-known bibliometric information sources are the Web of Science, Scopus, Mendeley and Google Scholar. Several keywords like nutrition value of whey, whey utilization, whey valorization, whey technologies, whey beverages, fruit-based whey beverage, carbonated beverage, probiotic or alcoholic beverages, herbal beverage, fermented beverage and current scenarios were chosen to obtain a large range of papers to be analyzed. A final inventory of 126 scientific sources was made after sorting and classifying them according to different criteria based on topic, academic field country of origin and year of publication.,The comprehensive review of different literature, data sources and research papers seeks to find and discuss various sustainable solutions to this huge waste generated from milk industry. The sustainable use of whey for production and conversion in different types of products can uplift the bio-based economy of industries and thereof national/international economy. The recent upsurge in consumer interest for health-promoting products has opened up new vistas for whey beverages and other whey products research and development.,The paper draws out different sustainable characteristics and technology of whey products available in market, as well as potential products to be launched in the market. Interestingly, over the past few years, dairy industries have applied various technologies to process cheese whey and are in search of new products which can be prepared from the by-product. This review discusses on the recent research development of whey valorization with particular reference to technologies used in the addition to their commercial availability and a way forward.

Whey valorization: current options and future scenario – a critical review

Optimization and modelling of dark fermentative hydrogen production from cheese whey by Enterobacter aerogenes 2822

Whey proteins and peptides in health-promoting functions – A review

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Whey and its Utilization