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Cheese Whey Research Paper

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The dairy industry is divided into several sectors, which are associated with the production of wastewaters. The characteristics of these effluents vary depending on the production of particular product (yogurt, cheese, butter, milk, ice cream, etc.). Cheese whey is one of the by-product of dairy industry, a watery portion that is produced in the process of cheese making or in the casein manufacturing. The cheese whey produced in dairy industries possess only 6-7% of the dry matter which is lower when compared to milk, so it has been commonly considered as a waste product. Production of cheese whey in large amounts represents a significant environmental problem as it constitutes a high Biological oxygen demand. In contrast, whey holds much of the milk nutrients, including lactose, lipids, functional proteins and peptides, minerals and vitamins and therefore has an immense potential as a source of value added compounds, challenging the industry to face whey surplus as a resource yet not only as a problem of waste management. Since man …show more content…

Whey is a watery thin liquid co-product produced following the coagulation of the casein proteins through the action of chymosin (rennet) or mineral/organic acid. It has a yellow/green colour texture as the colour depends on the quality and type of milk used. Cheese whey represents about 90-95% of milk volume and contains about 55% of nutrients that are present in the milk. The chemical composition of milk depends upon the composition of milk used and it varies with the stage of lactation, climatic conditions and differs with animals. There are two types of whey based on the aid used for coagulation. Sweet whey produced by means of coagulation by rennet and Acid whey which is produced with the addition of citric acid. The typical composition of whey is presented in the

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