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Utilization of cheese industry by-product whey for developing probiotic beverage
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Date
Authors
Shrestha, Subani
Bangaru, Kavya
Garapati, Harish
Bhoknal, Gaurav Sandip
Shaik, Mabu Subani
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https://creativecommons.org/licenses/by-nc-nd/4.0/
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Presentation
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Publisher
University of Wisconsin--Stout
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Abstract
The cheese industry produces a significant amount of
whey as a by-product, creating environmental challenges
due to its high organic content and the costs associated
with its disposal. Despite being rich in nutrients, whey is
often underutilized, leading to waste management issues
for cheese manufacturers. Concurrently, there is a
growing demand for functional foods and beverages,
especially those containing probiotics. This utilization
adds value to the whey by transforming it into a
marketable product with nutritional benefits. It can be
used as cost-effective and sustainable source of nutrition.
Description
UW-Stout Research Day showcases student, faculty, and staff research, creativity, and innovation and its impact on business, industry and the community.
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Office of Research & Sponsored Programs