Technological Approaches to Industrial Whey Processing

Olga Shukhalova; Tatiana Volkova

doi:10.21603/2073-4018-2025-4-39

UDC

TECHNOLOGICAL APPROACHES TO INDUSTRIAL WHEY PROCESSING Technological Approaches to Industrial Whey Processing

АА Аа

Published in Cheese- and buttermaking · Pages 40–46 · Rubric: Review article

DOI: https://doi.org/10.21603/2073-4018-2025-4-39

Received: 29.05.2025 Accepted: 15.10.2025 Published: 28.11.2025 Language of publication: RUS

Authors

Olga Shukhalova

SPIN

Tatiana Volkova

Olga Shukhalova

All-Russian Scientific Research Institute of Butter- and Cheesemaking, Branch of V.M. Gorbatov Federal Research Center for Food Systems Russian Federation · Uglich

SPIN

Tatiana Volkova

Academic degree: candidate of technical sciences

All-Russian Scientific Research Institute of Butter- and Cheesemaking – Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS Russian Federation · Uglich

ABSTRACT

Whey is a by-product of dairy production. This valuable resource contains up to 50% of all nutrients in the original milk. Modern dairy science has to solve three key tasks: 1) efficient extraction of such valuable components as proteins, lactose, and minerals; 2) environmental sustainability; 3) new industrial applications. This article reviews various methods of whey processing, their effectiveness, advantages, limitations, and industrial prospects. Ultrafiltration makes it possible to reach 80% protein concentration (dry matter). Nanofiltration provides demineralization and concentration as high as 18-20%. Reverse osmosis concentrates whey to a mass fraction of 18-20%. Ion-exchange chromatography complements these methods in the pharmaceutical industry by protein fractionation. During electrochemical processing, electric current passes through whey located between electrodes, which are separated by an ion-permeable membrane. This type of processing creates a concentration of anions and cations that corresponds to the isoelectric point of protein coagulation. Enzymatic hydrolysis opens up new opportunities for obtaining bioactive peptides with reliable antioxidant, antimicrobial, and hypotensive properties. Each of the abovementioned methods has certain limitations. For instance, membrane processes require careful preliminary preparation and are associated with such phenomenon as concentration polarization. Thermal methods are energy intensive while enzymatic methods depend on the activity and stability of enzyme preparations. By combining these methods, dairy producers achieve deep processing and perform selective isolation of target fractions. Advanced whey processing technologies provide new sustainable opportunities, promoting the dairy industry to the stage of circular economy.

KEYWORDS

whey, processing methods, membrane technologies, centrifugation, demineralization, enzymatic hydrolysis

Funding

The work was completed within the framework of the State Assignment on FGUS–2024–0007.

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Shukhalova O. M., Volkova T. A. Technological Approaches to Industrial Whey Processing // . 2025. pp. 40-46. DOI: https://doi.org/10.21603/2073-4018-2025-4-39. (Date of access 20.08.2026).

MLA

Olga Shukhalova, Volkova T. A.. "Technological Approaches to Industrial Whey Processing." (2025): 40-46. DOI: https://doi.org/10.21603/2073-4018-2025-4-39.

APA

Shukhalova O. M., Volkova T. A. (2025). Technological Approaches to Industrial Whey Processing. , 40-46. https://doi.org/10.21603/2073-4018-2025-4-39

Chicago

Olga Shukhalova, Volkova T. A.. "Technological Approaches to Industrial Whey Processing." , no. (2025): 40-46. https://doi.org/10.21603/2073-4018-2025-4-39.

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{{cite journal | author = Shukhalova O. M., Volkova T. A. | title = Technological Approaches to Industrial Whey Processing | journal = | year = 2025 | pages = 40-46 | doi = 10.21603/2073-4018-2025-4-39 }}

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