Abstract
Whey is a costly and environmentally harmful co-product. Coming from the activities of dairy industries, especially cheese production, whey cannot be discarded directly into the environment because it has a high content of organic matter, which can become an environmental and economic problem, since its treatment for subsequent disposal is time consuming and laborious. In recent decades, however, much research has been developed in search of viable alternatives for the use of whey, instead of just discarding it. One alternative to this is the valorization of whey. The valorization of whey is, therefore, of great interest for economic-environmental reasons and is essential to meet the requirements of Agenda 2030, especially with regard to ODS 6, 9 and 12 (Drinking Water and Sanitation; Industry, Innovation and Infrastructure; Responsible Consumption and Production, respectively). This article sought to present a characterization of the production of whey, through a literature review using bibliometric techniques, in order to highlight some alternatives for the reuse and valorization of whey in the industry and its relationship with the environment and the environmental impacts correlated to the disposal and improper handling. Pointing out industrial sectors that can insert whey in production with a view to sustainability and reduction of environmental impacts. With the review of the selected articles to compose this work, it was possible to identify that the valorization of whey is an excellent alternative that should be implemented in industries and that provides gains in both economic and environmental issues.
Highlights
The food industry is one of the largest industrial sectors in the world
Before starting the environmental issues of dairy products, it is fundamental to present the definitions of environmental aspects and impacts, in order to obtain a better understanding of the whey disposal problem
One of the main environmental impacts caused by dairy industries is related to the fate of the whey not used for the manufacture of new products, when released directly into waterways, without any treatment (PEREIRA et al, 2018; SILVA et al, 2015; 2018)
Summary
The food industry is one of the largest industrial sectors in the world. Even though it is not the one that causes most damage to the environment, food manufacturing and processing can cause damage and major environmental impacts when the pollution generated by this industry is not properly treated. Valorization allows one to explore possibilities for reusing the nutrients in the production of main products, and highlights the potential gains that can be achieved and the minimization of environmental impacts Dairy industries, especially those that produce cheese, have supplied large amounts of whey as the main co-product of milk processing into cheese or caseins. Whey proteins can be widely used in food formulations due to their nutritional and functional properties Because it contains essential amino acids and is a source of bioactive peptides, which have health-promoting potential, leading to its use in food supplementation and pharmaceutical products (HARAGUCHI et al, 2006). The challenge for dairy industries is to correctly manage the whey produced, and after a theoretical survey the main factors of environmental impact are presented, as well as alternatives for the reuse/valuation of whey as a raw material in the manufacture of new products
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