Innovative Approaches to the Utilization of Whey
DOI:
https://doi.org/10.24925/turjaf.v13i6.1694-1706.7485Keywords:
whey, waste valorization, environmental pollution, Energy production , Functional foodsAbstract
In today's world, strict environmental regulations, sustainability policies, and increasing consumer health awareness are driving industries to adopt more responsible waste management practices. Whey, a byproduct of the dairy industry with high organic content, has traditionally been regarded as an environmental waste. However, recent advancements have enabled its utilization in biotechnology, energy production, and the food industry through innovative applications. Due to its high Biochemical Oxygen Demand (BOD) and Chemical Oxygen Demand (COD), the direct discharge of whey into the environment leads to significant pollution issues. Therefore, biotechnological and environmentally friendly solutions have been developed to ensure sustainable whey management. This study investigates technological innovations that facilitate the integration of whey into waste management processes. Particularly, energy recovery methods such as biogas, bioethanol, and bioplastic production enhance the economic value of whey while reducing its environmental impact. Furthermore, whey can be transformed into value-added products by being utilized in functional food production and edible film coatings. In addition, biotechnological approaches for whey valorization present a significant potential for sustainable food production and economic viability. Accordingly, the primary objectives of this study are to assess the environmental impacts of dairy sector waste, examine the multifaceted nutritional and health benefits of whey, and explore sustainable approaches that integrate whey into various food and biotechnological products, thereby contributing to industrial applications. In this context, innovative strategies for whey valorization have been analyzed comprehensively in terms of their environmental, economic, and industrial benefits.
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