Abstract
Whey, one of the main by-products generated during the production of cheese and other dairy products, has a rich composition that can be transformed into relevant resources. In this context, various technologies, such as membrane filtration, microfiltration, ultrafiltration, nanofiltration and reverse osmosis, are suitable for separating and concentrating important components, such as proteins and lactose, from whey. In addition, spray-drying transforms whey into high value-added products, while anaerobic digestion allows waste to be converted into biogas, promoting the generation of renewable energy. Reviewing the approach to integrating these technologies not only reduces the environmental impact of the dairy industry, but also contributes to economic efficiency, promoting a circular economy. The article concludes that adopting these practices is essential to ensure a sustainable future for the sector, benefiting both the industry and the environment.
Published Version
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