The biotechnological utilization of cheese whey: A review

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Efficacy of Whey Protein Film Incorporated with Portuguese Green Tea (Camellia sinensis L.) Extract for the Preservation of Latin-Style Fresh Cheese

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Valorization of Agri-Food Waste into PHA and Bioplastics: From Waste Selection to Transformation

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Formulation of Culture Medium with Agroindustrial Waste for β-Galactosidase Production from Kluyveromyces marxianus ATCC 16045

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Candida krusei: biotechnological potentials and concerns about its safety

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Antioxidant activity of fermented Hazelnut milk

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Secretion and properties of a hybrid Kluyveromyces lactis-Aspergillus niger β-galactosidase

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Short communication: Conversion of lactose and whey into lactic acid by engineered yeast

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Diversity in growth and protein degradation by dairy relevant lactic acid bacteria species in reconstituted whey

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Metabolic engineering of Kluyveromyces lactis for L-ascorbic acid (vitamin C) biosynthesis

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Contribution to the production of lactulose-rich whey by in situ electro-isomerization of lactose and effect on whey proteins after electro-activation as confirmed by matrix-assisted laser desorption/ionization time-of-flight-mass spectrometry and sodium dodecyl sulfate-polyacrylamide gel electrophoresis

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Simultaneous Production of Nisin and Lactic Acid from Cheese Whey: Optimization of Fermentation Conditions Through Statistically Based Experimental Designs

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Fungal White Biotechnology: Conclusion and Future Prospects

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Crude goat whey fermentation by Kluyveromyces marxianus and Lactobacillus rhamnosus: contribution to proteolysis and ACE inhibitory activity

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Biochemical studies on the production of biofuel (bioethanol) from potato peels wastes by Saccharomyces cerevisiae : effects of fermentation periods and nitrogen source concentration

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Fermentation and distillation of cheese whey: Carbon dioxide-equivalent emissions and water use in the production of whey spirits and white whiskey

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Whey permeate integral valorisation via in situ conversion of lactose into lactulose in an electro-activation reactor modulated by anion and cation exchange membranes

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Avaliação físico-química, microbiológica e reológica de bebida láctea e leite fermentado adicionados de probióticos

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Assessment of ethanol tolerance of Kluyveromyces marxianus CCT 7735 selected by adaptive laboratory evolution

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Fermentative molecular biohydrogen production from cheese whey: present prospects and future strategy

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Batch cultures of supplemented whey permeate using Lactobacillus helveticus: unstructured model for biomass formation, substrate consumption and lactic acid production

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Comparative biochemical characterization of soluble and chitosan immobilized β-galactosidase from Kluyveromyces lactis NRRL Y1564

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Hydrogen production from cheese whey by catalytic steam reforming: Preliminary study using lactose as a model compound

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Preparation and Characterization of Whey Protein-Based Polymers Produced from Residual Dairy Streams

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Innovation and the Creative Process

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A biochemically structured model for ethanol fermentation by Kluyveromyces marxianus: A batch fermentation and kinetic study

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PGM2 overexpression improves anaerobic galactose fermentation in Saccharomyces cerevisiae

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Concentration of whey protein from cheese whey effluent using ultrafiltration by combination of hydrophilic metal oxides and hydrophobic polymer

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Bacteriocin production by Lactobacillus plantarum ST16Pa in supplemented whey powder formulations

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Development and Characterization of Electrospun Biopapers of Poly(3-hydroxybutyrate-co-3-hydroxyvalerate) Derived from Cheese Whey with Varying 3-Hydroxyvalerate Contents

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Unstructured model for batch cultures without pH control of Lactobacillus helveticus—Inhibitory effect of the undissociated lactic acid

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Aerobic biological treatment of second cheese whey in suspended and attached growth reactors

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Propionic Acid Production by Propionibacterium freudenreichii ssp. shermanii Using Crude Glycerol and Whey Lactose Industrial Wastes

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Fungi in acidic fire: A potential source of industrially important enzymes

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How Overlimiting Current Condition Influences Lactic Acid Recovery and Demineralization by Electrodialysis with Nanofiltration Membrane: Comparison with Conventional Electrodialysis

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Yeast cell factories for sustainable whey-to-ethanol valorisation towards a circular economy

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Biocontrol Efficacy of the Vishniacozyma Victoriae in Semi-Commercial Assays for the Control of Postharvest Fungal Diseases of Organic Pears

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Potential use of scotta , the by-product of the ricotta cheese manufacturing process, for the production of fermented drinks

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Effective ethanol production from whey powder through immobilized E. coli expressing Vitreoscilla hemoglobin

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Obtaining Plant and Soil Biostimulants by Waste Whey Fermentation

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Membrane Chromatography and Fractionation of Proteins from Whey—A Review

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Stimulation of Nisin Production From Whey by a Mixed Culture of Lactococcus lactis and Saccharomyces cerevisiae

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Anaerobic digestion of cheese dairy wastewater following chemical oxidation

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Acid whey permeate: An alternative growth medium for microalgae Tetradesmus obliquus and production of β-galactosidase

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Recovery of lactose and proteins from cheese whey with poly(ethylene)glycol/sulfate aqueous two-phase systems

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Production of camptothecine using whey by an endophytic fungus: standardization using response surface methodology

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Enhancing the recovery of whey proteins based on application of ultrasound in ultrafiltration and spray drying

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Electroinduced extraction of β-galactosidase from Kluyveromyces lactis

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Hydrogen production and TOC reduction from gasification of lactose by supercritical water

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Cheese whey valorisation: Production of valuable gaseous and liquid chemicals from lactose by aqueous phase reforming

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Fuzzy-assisted ultrafiltration of whey by-products recovery

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Effect of added milk and cream on the physicochemical, rheological and volatile compounds of Greek whey cheeses

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Utilization of agro-industrial waste for β-galactosidase production under solid state fermentation using halotolerant Aspergillus tubingensis GR1 isolate

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Use of Whey Permeate for Cultivating Ganoderma lucidum Mycelia

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Fermented whey beverages: A review of process fundamentals, recent developments and nutritional potential

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Biotechnological approach for valorization of whey for value-added products

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Effect of Flow Characteristics on Online Sterilization of Cheese Whey in UV Reactors

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Computer-aided process design, economic evaluation and environmental impact assessment for treatment of cheese whey wastewater

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Continuous propionic acid production from cheese whey usingin situ spin filter

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Valorisation of cheese whey as substrate and inducer for recombinant protein production in E. coli HMS174(DE3)

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Anaerobic co-digestion of agro-industrial waste with cheese whey: Impact of centrifuge comminution on biogas release and digestate agrochemical properties

Іванченко, А. В., Yelatontsev, D. O., & Sаvеnkоv, А. S. (2021) · Biomass and Bioenergy · doi:10.1016/j.biombioe.2021.106010 · Cited by 31

Production of ethanol from the mixture of beet molasses and cheese whey by a 2-deoxyglucose-resistant mutant ofKluyveromyces marxianus

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Carbon nanotubes molybdenum disulfide 3D nanocomposite as novel nanoscaffolds to immobilize Lens culinaris β-galactosidase (Lsbgal): Robust stability, reusability, and effective bioconversion of lactose in whey

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Canonical Analysis Technique as an Approach to Determine Optimal Conditions for Lactic Acid Production byLactobacillus helveticusATCC 15009

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Evaluation of quantity and quality of chitosan produce from Rhizopus oryzae by utilizing food product processing waste whey and molasses

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Polyhydroxybutyrate biosynthesis from different waste materials, degradation, and analytic methods: a short review

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Cheese whey fermented with kefir micro‐organisms: Antagonism against Salmonella and immunomodulatory capacity

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The effect of dry matter and salt addition on cheese whey demineralisation

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Inhibitory Activity of Cheese Whey Fermented with Kefir Grains

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Modeling the angiotensin‐converting enzyme inhibitory activity of peptide mixtures obtained from cheese whey hydrolysates using concentration–response curves

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Effect of different media on production of lactic acid from whey by Lactobacillus bulgaricus

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Intensified recovery of lactose from whey using thermal, ultrasonic and thermosonication pretreatments

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Development of new functional fermented product: mulberry-whey beverage

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Characterization of major volatile compounds in whey spirits produced by different distillation stages of fermented lactose-supplemented whey

Gantumur, M., Sukhbaatar, N., Qayum, A., Bilawal, A., Tsembeltsogt, B., Oh, K.-C., Jiang, Z., & Hou, J. (2021) · Journal of Dairy Science · doi:10.3168/jds.2021-20748 · Cited by 29

Alkaline subcritical water gasification of dairy industry waste (Whey)

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Lactic Acid Recovery From Cheese Whey Fermentation Broth Using Combined Ultrafiltration and Nanofiltration Membranes

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Effect of SDS on whey protein polymers. Molecular investigation via dilute solution viscometry and dynamic light scattering

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Continuous ethanol fermentation of cheese whey powder solution: effects of hydraulic residence time

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Heterologous Kluyveromyces lactis β-galactosidase production and release by Saccharomyces cerevisiae osmotic-remedial thermosensitive autolytic mutants

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Lactic Acid Production from Cheese Whey by Immobilized Bacteria

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Ultrasound assisted intensified recovery of lactose from whey based on antisolvent crystallization

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Investigation of β-galactosidase production by microalga Tetradesmus obliquus in determined growth conditions

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Lactose fermentation by engineered Saccharomyces cerevisiae capable of fermenting cellobiose

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Studies on production of ethanol from cheese whey using Kluyveromyces marxianus

Das, B., Sarkar, S., Maiti, S., & Bhattacharjee, S. (2016) · Materials Today Proceedings · doi:10.1016/j.matpr.2016.10.006 · Cited by 28

Yeast screening and cell immobilization on inert supports for ethanol production from cheese whey permeate with high lactose loads

Díez-Antolínez, R., Hijosa‐Valsero, M., Paniagua-García, A. I., Garita‐Cambronero, J., & Gómez, X. (2018) · PLoS ONE · doi:10.1371/journal.pone.0210002 · Cited by 28

Fed‐batch pediocin production by Pediococcus acidilactici NRRL B‐5627 on whey

Guerra, N. P., Bernárdez, P. F., Torrado, A., Macı́as, C. L., & Pastrana, L. M. (2005) · Biotechnology and Applied Biochemistry · doi:10.1042/ba20040146 · Cited by 28

Lactic Acid Recovery From Cheese Whey Fermentation Broth Using Combined Ultrafiltration and Nanofiltration Membranes

Yebo, L. I., & Shahbazi, A. (2006) · Applied Biochemistry and Biotechnology · doi:10.1385/abab:132:1985 · Cited by 28

Agro‐Waste for Second‐Generation Biofuels

Sarangi, P. K., & Nayak, M. M. (2021) · doi:10.1002/9781119793038.ch20 · Cited by 28

Treatment of synthetic wastewater and cheese whey by the anaerobic dynamic membrane bioreactor

Paçal, M., Semerci, N., & Çalli, B. (2019) · Environmental Science and Pollution Research · doi:10.1007/s11356-019-06397-z · Cited by 27

Possibilities of Using Whey Wastes in Agriculture: Case of Turkey

Sirmacekic, E., Atılgan, A., Rolbiecki, R., Jagosz, B., Rolbiecki, S., Gökdoğan, O., Niemiec, M., & Kocięcka, J. (2022) · Energies · doi:10.3390/en15249636 · Cited by 27

Construction of lactose-consuming Saccharomyces cerevisiae for lactose fermentation into ethanol fuel

Zou, J., Guo, X., Shen, T., Dong, J., Zhang, C., & Xiao, D. (2013) · Journal of Industrial Microbiology & Biotechnology · doi:10.1007/s10295-012-1227-5 · Cited by 27

Engineered autolytic yeast strains secreting Kluyveromyces lactis β-galactosidase for production of heterologous proteins in lactose media

Becerra, M. (2004) · Journal of Biotechnology · doi:10.1016/j.jbiotec.2003.10.030 · Cited by 27

BIOTECHNOLOG ICAL VALORISATION OF WHEY

Lacta, S. C. (2012) · Cited by 27

Valorization of dairy side-streams for the cultivation of microalgae for value added food products

Ozcelik, D., Suwal, S., Ray, C., Tiwari, B. K., Jensen, P. E., & Poojary, M. M. (2024) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2024.104386 · Cited by 27

Transglutaminase Cross-Linked Edible Films and Coatings for Food Applications

Sabbah, M., Giosafatto, C. V. L., Esposito, M., Pierro, P. D., Mariniello, L., & Porta, R. (2018) · Elsevier eBooks · doi:10.1016/b978-0-12-813280-7.00021-9 · Cited by 26

Improved ethanol production from cheese whey, whey powder, and sugar beet molasses by “Vitreoscilla hemoglobin expressing” Escherichia coli

Akbaş, M. Y., Şar, T., & Ozcelik, B. (2014) · Bioscience Biotechnology and Biochemistry · doi:10.1080/09168451.2014.896734 · Cited by 26

Eco-Affectionate Face of Microbial Fuel Cells

Mathuriya, A. S. (2013) · Critical Reviews in Environmental Science and Technology · doi:10.1080/10643389.2012.710445 · Cited by 27

Scanning assay of β-galactosidase activity

Li, W., Zhao, X., Zou, S., Ma, Y., Zhang, K., & Zhang, M. (2012) · Applied Biochemistry and Microbiology · doi:10.1134/s0003683812060075 · Cited by 26

Kluyveromyces lactis β-galactosidase immobilization in calcium alginate spheres and gelatin for hydrolysis of cheese whey lactose

Mörschbächer, A. P., Volpato, G. Q., & de Souza, C. F. V. (2016) · Ciência Rural · doi:10.1590/0103-8478cr20150833 · Cited by 26

The biotechnological potential of whey

Ryan, M. P., & Walsh, G. (2016) · Reviews in Environmental Science and Bio/Technology · doi:10.1007/s11157-016-9402-1 · Cited by 208

Utilization of cheese whey for bio-ethanol production

Gomah, Z. A. A. N. H., & Ali, M. M. N. (2014) · Journal of Biotechnology & Biomaterials

Utilization of Cheese Industry Whey for Biofuel–Ethanol Production

Rajarajan, G., Irshad, A., Raghunath, B. V., kumar, G. M., & Punnagaiarasi, A. (2016) · Environmental science and engineering · doi:10.1007/978-3-319-27228-3_6 · Cited by 8

Biogas production from cheese whey: past, present and future.

Bachmann, R. T., Johnson, A. C., Hernández, J. E., Cerdán, M. E., González-Siso, I., & Becerra, M. (2008) · Cited by 4

Valorising Whey: From Environmental Burden to Bio-Based Production of Value-Added Compounds and Food Ingredients

Selmi, H., Presutto, E., Spano, G., Fragasso, M., & Capozzi, V. (2025) · Foods · doi:10.3390/foods14213646 · Cited by 24