In recent years, acid whey production has increased due to a growing demand for Greek
yogurt and acid-coagulated cheeses. Acid whey is a dairy by-product for which the industry …

A significant proportion of waste generated by the dairy industry is in the form of whey, which
creates a lot of environmental concerns especially in developing countries. The most …

Whey is a byproduct with nutritional value and high organic and saline content. It is an
important source of organic contamination in dairy industry. In this paper, we gave an …

Cross-flow filtration allows a product-preserving and energy-saving unit operation for the
production of whey protein concentrates (WPC) from acid whey. In micro-and ultrafiltration …

Industrial waste management is critical to maintaining environmental sustainability. The
dairy industry (DI), as one of the major consumers of freshwater, generates substantial whey …

Greek yogurt acid whey (GAW) is a byproduct stream from Greek yogurt production with
costly and environmentally unsustainable disposal methods. A process was developed and …

A radial flow membrane adsorber system with improved fluid distribution, thereby avoiding
high back pressures, was investigated for the complete fractionation of whey proteins. A 50 …

In the quest for possibilities to valorize the dairy by-product acid whey, we developed a
sequential process comprising filtration and magnetic separation to isolate the valuable …

Acid whey is generated during the manufacture of acidified dairy products, such as soft
cheeses, acid casein ingredients and strained yoghurts. Examples of these whey‐based by …

O soro de leite é o líquido remanescente da precipitação da gordura e das caseínas do leite
durante a fabricação de queijo e apresenta em sua composição proteínas, lactose e …