Valorisation of whey and second cheese whey: elaboration of high added value products

Abstract

Whey and second cheese whey are by products of dairy industries resulting from cheese and whey cheese manufacture, respectively. Both by products can cause a high environmental impact; however, due to their nutritional and techno functional properties, they can be used to develop dehydrated, high value, products. However, this option does not solve the problem for their disposal and valorisation because the small and medium size dairy companies are not able to support the high cost of the necessary technologies, particularly in traditional manufacturers of sheep and goat cheeses. The development of more efficient and economic processes and systems to reduce environmental pollution and the creation of new foods of high added value could help solving the problem by increasing the economic value of these by products.