Published in Scientific Papers. Series D. Animal Science, Vol. LXVIII, Issue 1
Written by George SCARLAT, Alexandru-Ionut STEFAN, Alexandru CÎRÎC, Ștefania COMAN, Roxana Elena Vasiliu, Elena Narcisa POGURSCHI
This study examines whey production from cow, sheep, buffalo, and goat milk, emphasizing species-specific differences in yield and nutritional composition. Drawing on recent scientific research and industry data, the analysis evaluates whey yield, protein content, and fat composition across these species. Cow milk processing emerges as the largest source of whey, while whey derived from sheep and buffalo milk exhibits higher protein concentrations (1.1-1.2%). The study provides a review of advanced whey processing technologies, including ultrafiltration, fermentation, and spray drying, as well as novel applications in functional foods, biofertilizers, and other high-value products. The findings highlight the potential of optimizing processing methodologies and implementing sustainable utilization strategies to maximize the economic and environmental value of whey. The study concludes that adopting innovative technologies and addressing key challenges such as processing costs and resource efficiency could position whey as a pivotal resource within the framework of the circular economy.
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