Utilization of cheese industry by-product whey for developing probiotic beverage

Abstract

The cheese industry produces a significant amount of whey as a by-product, creating environmental challenges due to its high organic content and the costs associated with its disposal. Despite being rich in nutrients, whey is often underutilized, leading to waste management issues for cheese manufacturers. Concurrently, there is a growing demand for functional foods and beverages, especially those containing probiotics. This utilization adds value to the whey by transforming it into a marketable product with nutritional benefits. It can be used as cost-effective and sustainable source of nutrition.