Utilization of Whey Derived From Cow's Milk for the Development of High-Value-Added Secondary Products

Abstract

This study investigates the potential of whey derived from cow's milk (WCMW) as a raw material for producing high-value-added products. Through the analysis of WCMW’s nutritional composition, including its protein and lactose content, various products such as protein-rich beverages, albumin pastes, and whey protein concentrates were developed. The study employed methods like membrane filtration, thermal processing, and microbiological evaluation to optimize the processing of WCMW. The results show that WCMW is an excellent source of lactose, making it suitable for fermented and probiotic beverages, while its protein content supports the production of concentrated protein supplements. Additionally, sensory evaluations confirmed the high consumer acceptance of these products. The research also highlights the economic and environmental benefits of utilizing WCMW, providing an alternative to waste disposal and offering new revenue opportunities for dairy producers. Despite the initial costs of advanced processing methods, the study suggests that affordable technologies could make whey processing more accessible to smaller dairy operations. Overall, this study demonstrates the viability of using WCMW to create nutritious products, contributing to both economic growth and sustainability in the dairy industry.