The dairy industry produces large amounts of whey as a by- or co-product, which has led to considerable environmental problems due to its high organic matter content. Over the past decades, possibilities of more environmentally and economically efficient whey utilisation have been studied, primarily to convert unwanted end products into a valuable raw material. Sustainable whey management is mostly oriented to biotechnological and food applications for the development of value-added products such as whey powders, whey proteins, functional food and beverages, edible films and coatings, lactic acid and other biochemicals, bioplastic, biofuels and similar valuable bioproducts. This paper provides an overview of the sustainable utilization of whey and its constituents, considering new refining approaches and integrated processes to convert whey, or lactose and whey proteins to high value-added whey-based products.

中文翻译：

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乳清利用：可持续利用和环境方法。

乳制品行业生产大量乳清作为副产品或副产品，由于其高有机质含量，这导致了相当大的环境问题。在过去的几十年里，人们研究了在环境和经济上更有效地利用乳清的可能性，主要是将不需要的最终产品转化为有价值的原材料。可持续乳清管理主要面向生物技术和食品应用，以开发增值产品，例如乳清粉、乳清蛋白、功能性食品和饮料、可食用薄膜和涂料、乳酸和其他生物化学品、生物塑料、生物燃料和类似的有价值的生物产品. 本文概述了乳清及其成分的可持续利用，考虑了新的精炼方法和整合过程来转化乳清，