200px|thumb|A glass of soured milk whey

Whey is the liquid remaining after milk has been curdled and strained. It is a byproduct of the manufacturing of cheese or casein and has several commercial uses. Sweet whey is a byproduct of the making of rennet types of hard cheese, like cheddar or Swiss cheese. Acid whey (also known as sour whey) is a byproduct of the making of acidic dairy products such as strained yogurt.

Whey proteins consist of β-lactoglobulin (48%–58%), α-lactalbumin (13%–19%), Glycomacropeptide (12%–20%), bovine serum albumin, heavy and light chain immunoglobulins and several minor whey proteins.

Composition

Sweet whey and acid whey are similar in gross nutritional analysis. By mass both contain 93% water, about 0.8% protein, and about 5.1% carbohydrates. Sweet whey contains about 0.4% fat while sour whey contains about 0.1% fat. The carbohydrates are mainly lactose. The proteins are known as lactalbumin. Whey also contains some minerals.

Production

To produce cheese, rennet or an edible acid is added to heated milk. This makes the milk coagulate or curdle (heat-acid coagulation), separating the milk solids (curds) from the liquid whey. Sweet whey has a pH greater than or equal to 5.6; acid whey has a pH less than or equal to 5.1. For example, spray drying after membrane filtration separates the proteins from whey.

Heat

denatures whey proteins, causing them to coagulate into a protein gel that may be useful in some foods. Sustained high temperatures above 72 °C can denature whey proteins.

Uses

Whey is used to produce whey cheeses such as ricotta, Norwegian brunost, and whey butter and many other products for human consumption. The fat content of whey is low; 1,000 pounds of whey are required to make a few pounds of whey butter. It is also an additive in many processed foods, including breads, crackers, and commercial pastry, and in animal feed. Whey proteins consist primarily of α-lactalbumin and β-lactoglobulin. Sweet whey contains glycomacropeptide (GMP). It is also an abundant source of lactose which can further be used for the synthesis of lactose-based bioactive molecules.

Dairy whey remaining from home-made cheesemaking has many uses. It is a dough conditioner and can be substituted for skimmed milk in most baked good recipes that require milk (bread, pancakes, muffins, etc.).

Throughout history, whey was a popular drink in inns and coffee houses. When Joseph Priestley was at college at Daventry Academy, 1752–1755, he records that, on the morning of Wednesday, 22 May 1754, he "went with a large company to drink whey." This was probably "sack whey" or "wine whey".

Whey is also one of the main ingredients of Rivella, a carbonated drink in Switzerland.

In areas where cheese is made, excess whey byproduct is sometimes sprayed over hay fields as a fertilizer.

Historically whey, being a byproduct of cheese making, was considered a waste product and was pumped into rivers and streams in the U.S. Since the whey contained protein, this practice led to the growth of large concentrations of algae. These were deemed to be a hazard to the ecosystem because they prevented sunlight and oxygen from reaching the water. The government eventually prohibited this practice which led to a disposal problem for producers of other dairy products. Their first solution was to use it as a cheap filler in the production of ice cream. Whey eventually found its way into innumerable other products as a filler and ultimately into a number of health food products where it remains a popular supplement.

Whey protein

thumb|Containers of whey protein being sold at a [[health food store]]

Whey protein is commonly marketed as a dietary supplement, and various health claims have been attributed to it in the alternative medicine community. Although whey proteins are responsible for some milk allergies, the major allergens in milk are the caseins.

Whey is the primary ingredient in most protein powders, which are used primarily by athletes and bodybuilders to obtain the necessary amounts of protein for muscle building/maintenance on a daily basis. Whey protein has a high level of leucine, one of the three branched-chain amino acids, making it ideal for muscle growth and repair. Whey is pasteurized to assure that no harmful bacteria are breeding in the liquid. It is heated to and is then cooled back down to . Studies have shown that this process of using extreme temperatures eliminates 99.7% of bacteria without coagulating the protein into a solid mass. Next, the whey must be filtered, and so is loaded into a massive web of ceramic filters and stainless steel turbines. These machines work to separate out the lactose as well as the fats, leaving a liquid of 90% whey protein.

Hydrolysates are whey proteins that are predigested and partially hydrolyzed for the purpose of easier metabolizing, but their cost is generally higher.

Native whey protein is extracted from skim milk, not obtained as a byproduct of cheese production, and is produced as a concentrate and isolate.

Whey cream and butter

Cream can be skimmed from whey. Whey cream is saltier, tangier, and "cheesier" than ("sweet") cream skimmed from milk, and can be used to make whey butter. Due to the low fat content of whey the yield is not high, with typically two to five parts of butter manufactured from the whey of 1,000 parts milk. Insulinogenic effects from dairy products have been observed in healthy subjects, both when ingested as a single meal, and when included into a mixed meal. The insulin-releasing capacity of dairy products has been attributed to the protein fraction, particularly the whey fraction, and the subsequent release of amino acids during digestion has been proposed to underlie the insulinogenic properties of milk.

As whey contains lactose, it should be avoided by lactose intolerant individuals. When used as a food additive, whey can contribute to quantities of lactose far above the level of tolerance of most lactose-intolerant individuals. Additionally, people can be allergic to whey or other milk proteins, but as whey proteins are altered by high temperatures, whey-sensitive individuals may be able to tolerate evaporated, boiled, or sterilized milk. Hard cheeses are high in casein, but low in whey proteins, and are the least allergenic for those allergic to whey proteins. However, casein proteins (which are heat-stable) are the most important allergens in cheese, and an individual may be allergic to either or both types of protein. Due to its high organic load (50–80 g COD/L) and nutrient content (nitrogen and phosphorus), improper disposal of whey poses a significant risk of eutrophication in aquatic ecosystems.

Anaerobic treatment and co-digestion

Anaerobic digestion is a widely used method for treating cheese whey due to its high biodegradability (approximately 99%). Mechanically stirred anaerobic sequencing batch reactors (ASBR) have shown removal efficiencies above 90% for organic matter. However, the process requires careful control of alkalinity (often supplemented with sodium bicarbonate) to maintain stability and prevent the flotation of granular biomass caused by the formation of viscous polymers at high organic loads.

To enhance energy recovery, co-digestion strategies have been developed to overcome the limitations of mono-digestion. Research by Lovato et al. (2018) demonstrated that co-digesting cheese whey with glycerin—a major by-product of the biodiesel industry—can significantly improve biohydrogen production. Their study indicated that mesophilic conditions (30 °C) are optimal for hydrogen production in these co-digestion systems, provided that inoculum pre-treatment and micronutrient supplementation are applied.

Further advancements have focused on two-stage anaerobic digestion systems, which separate the acidogenic (hydrogen-producing) and methanogenic (methane-producing) phases. A comparative study by Lovato et al. (2020) confirmed that a two-stage system treating a mixture of whey and glycerin is more energetically feasible than a traditional single-stage methanogenic system, offering higher net energy yields. Additionally, operating these two-stage systems under thermophilic conditions (55 °C) has been validated as a robust strategy for full-scale applications, allowing for higher organic loading rates and optimized energy recovery compared to single-stage configurations.

Valorization and circular economy

Recent trends in the dairy industry focus on a circular economy approach, transforming whey treatment plants into biorefineries. Instead of producing only biogas, processes can be tuned for acidogenic fermentation to produce volatile fatty acids (VFAs) via the carboxylate platform. Recent findings suggest that applying thermal and alkaline pre-treatments to the inoculum can effectively halt methanogenesis, thereby favoring the accumulation of VFAs, which serve as valuable precursors for bioplastics and other chemicals.

Integrated systems coupling anaerobic digestion with microalgae cultivation have also been proposed. In these "closed-loop" scenarios, the nutrient-rich digestate serves as a substrate for microalgal biomass production, which can be harvested for biofuels or high-value pigments, while simultaneously recovering nitrogen and phosphorus (e.g., as struvite).

See also

  • Buttermilk
  • List of dairy products

References

  • Whey Protein: Waste Product of the Past is Nutritional Powerhouse of the Future
  • Whey Protein Recipes