Tuba Iram,
- NPD Executive, Research and Development, CG Corp Global (Wai Wai) Noodles, Gurgaon, Haryana, India
Abstract
Whey is a major by-product of the dairy industry generated during the manufacture of cheese, casein, and other dairy products. Despite being traditionally considered a waste stream, whey contains valuable nutrients, particularly high-quality proteins, lactose, minerals, vitamins, and bioactive compounds, making it an important resource for sustainable food production. Improper disposal of untreated whey can create significant environmental concerns because of its high organic load. Whey valorization, therefore, provides an opportunity to transform this dairy by-product into useful ingredients, functional foods, nutraceuticals, and other value-added products while reducing environmental impacts. This review discusses the composition, nutritional characteristics, and environmental significance of whey and examines emerging technologies used for its efficient recovery and utilization. Membrane separation, drying, fermentation, enzymatic processing, and biotechnological approaches are highlighted for the recovery of valuable whey components. Applications of whey proteins, lactose, and bioactive peptides in beverages, fermented products, functional foods, sports nutrition, animal feed, pharmaceuticals, and other industrial sectors are also discussed. Particular emphasis is placed on the development of innovative whey-based products and the role of advanced processing technologies in improving their nutritional, functional, and economic value. The review further addresses major challenges, including processing costs, product stability, consumer acceptance, and industrial-scale implementation. Overall, effective whey valorization can support waste reduction, resource recovery, and the transition toward a more sustainable and circular dairy industry.
Keywords: Whey, whey valorization, dairy by-products, whey proteins, value-added products, functional foods, dairy processing, sustainable dairy industry
[This article belongs to Research and Reviews : Journal of Dairy Science and Technology ]
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Research and Reviews : Journal of Dairy Science and Technology
| Volume | 15 | |
| Issue | 02 | |
| Received | 14/09/2026 | |
| Accepted | 16/09/2026 | |
| Published | 17/09/2026 | |
| Publication Time | 3 Days |