Whey has several environmental risks if disposed of as waste in watercourses. However,
there are numerous valorisation techniques to convert it into valuable and highly nutritious …

The dairy industry generates excessive amounts of waste and by-products while it gives a
wide range of dairy products. Alternative biotechnological uses of these wastes need to be …

In this review article, discuss the many ways utilized by the dairy sector to treat pollutants,
emphasizing their influence on the quality and efficiency with which contamination is …

Whey cheeses have been produced from the very early steps of cheesemaking practices as
a sustainable way to utilize whey, which is the main by-product of cheesemaking. Traditional …

This study determines the potential barriers to achieving circularity in dairy supply chains; it
proposes a framework which covers big data driven solutions to deal with the suggested …

Globally, a substantial quantity of agricultural food waste and byproducts that contain
significant bioactive chemicals are produced, particularly across the whole supply chain …

The second cheese whey (SCW) is the liquid fraction that remains after the production of
whey-cheeses. SCW appears as a white to yellow/green opalescent liquid with suspended …

Despite being historically considered waste, cheese whey (CW) contains high
concentrations of organic matter such as lactose which could be used by microalgae for their …

In recent years, the pursuit of sustainable practices and the efficient utilization of resources
has become paramount in various industries, including the food and beverage sector. One …

Cheese whey (CW) is the main by-product of the dairy industry and is often considered one
of the main agro-industrial biowaste streams to handle, especially within the European …