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International Journal Of Horticulture, Agriculture And Food Science(IJHAF)

Valorization of Cheese whey To “Bio”-value added food Products with Industrial Interest and their Potential Beneficial Health Effects

Charalampia Dimou , Koutelidakis E. Antonios , Chrysavgi Gardeli , Anastasia Papadaki , Haralabos C. Karantonis

International Journal of Horticulture, Agriculture and Food science(IJHAF), Vol-3,Issue-2, March - April 2019, Pages 64-74, 10.22161/ijhaf.3.2.5

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Cheese whey is a by-product liquid stream that is produced during cheese or casein production process after casein coagulation by enzymes and/or acids. Milk production and processing is increasing continuously, with cheese making being the most abundant dairy product. Thinking that surplus CW’s biochemical oxygen demand (BOD5) varies from 35.000 to 55.000 mg O2/L and the total worldwide production is estimated at about 180 to 190 million tons/year, its disposal in the environment, could arise several environmental issues. So, valorization of cheese whey to functional value-added products of high industrial interest and nutritional value (such as proteins, oligosaccharides and carotenoids employing either chemical or bio-catalyzed processes), could possibly constitute a novel waste management option while promoting circular economy principles.

cheese whey, bio-based ingredients, functional food, health benefits, value-added products, by-products, bioprocesses.

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