This chapter reviews the state of using co-products, by-products, and waste from agri-food
industries as sources of valuable biomolecules. It delves into definitions of co-products, by …

Whey is a liquid that remains after casein has been coagulated by enzymes and/or acids
and comes from the manufacturing of cheese or casein. Whey can be acidic or sweet …

To replace non-renewable packaging resources with renewable and biodegradable ones,
interest has grown in the development of edible coatings and films. By minimising gas and …

Whey is a byproduct produced in high amounts in the non-dairy and dairy industries. It can
turn into a significant contaminant in a short time if disposed of untreated in the environment …

Biosurfactants have become attractive microbial products in the emerging biotechnology
industry due to their advantages over synthetic surfactants in terms of environmental …

Finding innovative food items that improve customer's health has always piqued people's
curiosity. The dairy sector is possibly the best illustration of how new products with alleged …

Whey is a liquid fraction derived by separating the coagulum from milk, skim milk or cream
and it is a valuable by-product of cheese manufacturing. Whey exhibits an excellent nutrient …

The dairy and food processing sectors as well as researchers have been attempting to find
suitability to utilize by-products of the dairy industry in recent years. The effectiveness of the …

Expeditious growth of dairy industry comes along with large quantities of by-products
including whey, to be processed. Whey is the greenish translucent liquid fraction that …

Ghee residue is a nutritional by product obtained during ghee production. Due to lack of
awareness of its nutritional property and the methods of its effective utilization it was …