Cheese whey (CW), the liquid resulting from the precipitation and removal of milk casein during cheese-making, and the second cheese whey (SCW) derived from the production of cottage and ricotta cheeses are the main byproducts of dairy industry. The major constituent of CW and SCW is lactose, contributing to the high BOD and COD content. Because of this, CW and SCW are high-polluting agents and their disposal is still a problem for the dairy sector. CW and SCW, however, also consist of lipids, proteins, and minerals, making them useful for production of various compounds. In this paper, microbial processes useful to promote the bioremediation of CW and SCW are discussed, and an overview on the main whey-derived products is provided. Special focus was paid to the production of health-promoting whey drinks, vinegar, and biopolymers, which may be exploited as value-added products in different segments of food and pharmaceutical industries.

中文翻译：

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使用微生物发酵对干酪乳清进行增值。

干酪乳清（CW），干酪制造过程中乳酪蛋白的沉淀和去除所产生的液体，以及干酪和乳清干酪生产中产生的第二种干酪乳清（SCW）是乳制品行业的主要副产品。CW和SCW的主要成分是乳糖，导致BOD和COD含量高。因此，CW和SCW是高污染剂，它们的处置对于乳制品行业仍然是一个问题。但是，CW和SCW也包含脂质，蛋白质和矿物质，使它们可用于生产各种化合物。在本文中，讨论了可用于促进CW和SCW生物修复的微生物过程，并概述了主要的乳清衍生产品。特别着重于生产促进健康的乳清饮料，醋和生物聚合物，