USE OF CHEESE WHEY BY FERMENTATION PROCESSES

• DOI: https://doi.org/10.22533/at.ed.1594772417084

• Palavras-chave: whey, cheese, fermentation.

• Keywords: whey, cheese, fermentation.

• Abstract:

  Cheese whey is a residue originating from the dairy industry, and is a byproduct of great relevance given the high volume produced and its nutritional composition. Its disposal is a concern, considering the appeal in relation to environmental preservation. The present challenge is to develop technologies for the use of this residue with the production of compounds for various food applications and with high added value. Thus, this review aims to elucidate the advantages of using whey through fermentation processes. The work was carried out through a qualitative approach using consultations of national and international databases. The use of cheese whey in the preparation of products such as: dairy drinks, breads, cookies, value-added compounds, and others, emphasizes the aspects of sustainability and contributes positively to socioeconomic impacts.