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 …

Cheese whey (CW), the liquid resulting from the precipitation and removal of milk casein
during cheese-making, and the second cheese whey (SCW) derived from the production of …

The global food system is shifting towards cellular agriculture, a second domestication
marked by cultivating microorganisms and tissues for sustainable food production. This …

Cheese whey is a dairy industry by-product responsible for serious environmental problems.
Its fermentation would allow reducing its environmental impact and producing, at the same …

Whey, a byproduct of cheese production, is often treated as an industrial dairy waste. A large
volume of this product is disposed of annually due to inadequate bioconversion approaches …

This research aimed to advance the understanding of acceptable sensory qualities of
potable whey-based spirit from nonsupplemented, mid-supplemented, and high …

Whey, a major by-product of cheese production, is primarily composed of whey protein (WP).
To mitigate environmental pollution, it is crucial to identify effective approaches for fully …

There are limited naturally derived protein biomaterials for the available medical implants.
High cost, low yield, and batch-to-batch inconsistency, as well as intrinsically differing …

This review article explores recent advancements in converting cheese whey (CW) into high-
value-added products, focusing on producing biofuels, bioelectricity and different whey …

Energy conversion strategies based on lignocellulosic and industrial waste streams is
considered a challenge in many countries producing huge quantities of biomass. The …