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Valorization of cheese whey using microbial fermentations.

Teresa Zotta1,2, Lisa Solieri3, Lucilla Iacumin4

  • 1Institute of Food Science-National Research Council, Via Roma 64, 83100, Avellino, Italy.

Applied Microbiology and Biotechnology
|February 4, 2020
PubMed
Summary

Dairy byproducts cheese whey (CW) and second cheese whey (SCW) are polluting but rich in nutrients. Microbial bioremediation offers a sustainable solution, transforming whey into valuable products like health drinks and biopolymers.

Keywords:
Bacterial celluloseCheese wheyPoly-hydroxyalkanoatesVinegarWhey drink

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Area of Science:

  • Biotechnology
  • Environmental Science
  • Food Science

Background:

  • Cheese whey (CW) and second cheese whey (SCW) are major dairy byproducts.
  • High lactose content leads to significant biochemical oxygen demand (BOD) and chemical oxygen demand (COD), posing disposal challenges.
  • Whey also contains valuable lipids, proteins, and minerals.

Purpose of the Study:

  • To discuss microbial processes for cheese whey bioremediation.
  • To provide an overview of value-added products derived from whey.
  • To highlight the potential of whey-derived products in food and pharmaceutical industries.

Main Methods:

  • Review of microbial bioremediation techniques for CW and SCW.
  • Analysis of whey composition and potential for biotransformation.
  • Exploration of applications for derived products such as health drinks, vinegar, and biopolymers.

Main Results:

  • Microbial processes can effectively bioremediate CW and SCW, reducing pollution.
  • Whey can be transformed into various high-value products.
  • Health-promoting whey drinks, vinegar, and biopolymers are identified as key exploitable products.

Conclusions:

  • Bioremediation of dairy byproducts like CW and SCW is feasible using microbial processes.
  • Transforming whey into value-added products addresses environmental concerns and creates economic opportunities.
  • Whey valorization through bioprocessing supports sustainable practices in the dairy industry.