On the valorization of lactose and its derivatives from cheese whey as a dairy industry by-product: an overview

摘要: The resulting whey from cheese manufacture consists mainly of water and lactose, a sugar with little sweetening fermentable power low commercial value. Aiming at valorizing the faced challenge to reduce treat an industrial wastewater present high volumes composed organic load, several ways enhance value lactose have been sought. Thanks functional technological traits biotechnological advances, applications proposed either for direct use or production application chemical enzymatic derivatives by-products microbiological processes. Nowadays, has numerous potential in food, feed, nutraceutical, pharmaceutical cosmetic industry, overview which is given this review. On other hand, many compounds added are produced such as oligosaccharides prebiotic properties, lactobionic acid antioxidant lactitol sweetener dietetic functions, lactulose ingredient. Nevertheless, implementation processes collection recovery valorization faces practical difficulties, particularly logistical financial investment nature. This communication aims giving respect problems associated dairy industry some foremost routes its exploitation through derivatives. It also presents set considerations regarding main bottlenecks overcome towards creation integrated systems tailored collecting processing efficient, sustainable cost-effective approach.