Green Technologies for Treatment and Utilization of Whey Towards Sustainable Exploitation

Whey is a byproduct produced in high amounts in the non-dairy and dairy industries. It can turn into a significant contaminant in a short time if disposed of untreated in the environment. Whey is an important source of nutrients, including carbohydrates, proteins, isoflavones, and micronutrients. Whey valorization using various green technologies can improve the management of this agricultural waste and lead to the economic and efficient production of value-added products. Whey valorization is carried out through physical, enzymatic, and microbial processes that facilitate its use to release compounds such as isoflavone aglycones, polysaccha-rides, prebiotics, organic acids, bioactive peptides, and bacteriocins. Bioprocesses enable the large-scale manufacture of value enzymes such as β-galactosidase, pro-tease, and amylase. Whey can be utilized to improve the functional and nutritional value of meals, as well as to create unique functional products with health-promoting properties. Whey waste may thus be effectively utilized not only by returning it to the food chain. It also acts as a paradigm for the evolution of sustainable technol-ogies that offer a dependable option for addressing one of the world’s most serious issues. To illustrate the importance of green utilization of whey, industrial applications are presented at the end of this chapter.