Aqueous two-phase systems for the valorization of cheese whey

Abstract

The dairy industry, of great importance in Galicia, generates in cheese production high volumes of whey, a residue with high content in organic matter that presents an environmental problem. The main objective of this thesis is the valorization of cheese whey through the recovery of high added-value compounds using aqueous two phase systems, a mild medium for the separation of proteins and other biomolecules. Polymers and salts were selected as phase-forming components due to their relative low cost and green character, in addition to their compatibility with the components of cheese whey. Several strategies based on these systems and ultrafiltration were designed to separate the main components of cheese whey.