1. Introduction
Cheese whey is a by-product of the dairy industry, derived from the transformation of milk into cheese. Often considered a polluting waste, whey has high organic load, contributing significantly to environmental concerns in food processing. However, through sustainable food engineering practices, whey is increasingly being repurposed into valuable resources like whey proteins, whey lactose, and functional ingredients for use in food and pharma sectors
The amount of whey generated relates to the amount of cheese production and to the productivity based on the type of milk. Approximately 9 L of whey are obtained for every 1 kg of cheese produced.
2. Cheese whey generation
Cheese whey is generated during cheese production—about 9 liters of whey per 1 kg of cheese. The quantity and composition of whey depend on the type of milk and cheese-making technique. Modern food processing consultants utilize advanced technologies like:
- Membrane filtration
- Ultrafiltration
- Diafiltration
These processes concentrate whey proteins and remove water, lactose, and minerals, transforming liquid whey into:
- Whey Powder
- Whey Protein Concentrate (WPC)
- Whey Protein Isolate (WPI)
3. Product of cheese whey
Whey contains nutrients and bioactive compounds, making it valuable for both food and pharmaceutical applications. Depending on coagulation method, whey is classified as:
1. Sweet Whey
- Produced from rennet-coagulated cheese (e.g., cheddar, mozzarella)
- pH slightly lower than milk
- Used in whey protein production
2. Acid Whey
- Generated from acid-coagulated cheeses (e.g., cottage cheese, ricotta)
- pH ~4.7
- Rich in calcium, phosphorus, and ideal for beverage formulations
3. Medium Acid Whey
- By-product from paneer and chenna production
- pH between 5.0–5.8
4. Chemical Composition of cheese Whey
Cheese whey is a complex aqueous solution composed of:
- Lactose (carbohydrate)
- Whey proteins
- Minerals (calcium, phosphorus)
- Trace fats (0.5–1.0%)
5. Physical Properties of cheese whey
Color
- Greenish-translucent due to riboflavin (light-sensitive vitamin B2)
Flavor
- Varies with concentration:
- 20% whey: mild brothiness
- 40% whey: sweet, bitter, diacetyl notes
- 100% whey: astringent and acidic
Surface Tension
- Ranges from 42–48 dynes/cm, influenced by solids content and temperature
Viscosity
- Key for operations like evaporation and lactose hydrolysis
- Increases with total solids and decreases post-hydrolysis
6. Conclusion
Cheese whey is more than just a by-product—it's a renewable resource loaded with:
- Whey proteins (20% of total milk protein)
- Lactose
- Water-soluble vitamins
- Minerals
Utilizing enzymatic treatments, microbial fermentation, or chemical conversion, whey can be transformed into:
- Functional food ingredients
- Nutraceuticals
- High-value protein supplements
This makes cheese whey utilization an attractive domain for food industry consultants, sustainable dairy engineers, and pharma-grade ingredient developers.
7. Reference
Springer – Dairy Waste Utilization
Tetra Pak – Dairy Processing Handbook
ScienceDirect – Whey Applications
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