Waste and biomass valorization2026，Vol.17Issue(3) ：1303-1322.DOI:10.1007/s12649-025-03219-x

Cheese Waste Upcycling: Sustainable Approaches and Value Addition in Dairy Sector: A Comprehensive Review

Amjad A. Riaz S. Imran A. Islam F. Arshad M.U. Jameel Q.Y. Rasheed M. Shankar A. Khare N. Shan K.A. Naeem U. Ndagire C.T.
Waste and biomass valorization2026，Vol.17Issue(3) ：1303-1322.DOI:10.1007/s12649-025-03219-x
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  • NETL
  • NSTL
  • Springer Nature

Cheese Waste Upcycling: Sustainable Approaches and Value Addition in Dairy Sector: A Comprehensive Review

Amjad A. 1Riaz S. 1Imran A. 1Islam F. 2Arshad M.U. 1Jameel Q.Y. 3Rasheed M. 4Shankar A. 5Khare N. 6Shan K.A. 7Naeem U. 8Ndagire C.T.9
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作者信息

  • 1. Department of Food Science Government College University
  • 2. Department of Food Science Government College University||Department of Food Science and Technology NUR International University
  • 3. Department of Food Science Colleges of Agricultural and Forestry University of Mosul
  • 4. Department of Food Science and Technology NUR International University
  • 5. Department of Food Technology School of Engineering and Technology JAIN (Deemed to be University)
  • 6. NIMS School of Allied Sciences and Technology NIMS University Rajasthan
  • 7. Centre for Research Impact & Outcome Chitkara University Institute of Engineering and Technology Chitkara University
  • 8. University Institute of Nutritional Sciences University Lahore
  • 9. Department of Food Innovation and Nutrition Mountains of the Moon University||Department of Food Science Government College University
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Abstract

© The Author(s), under exclusive licence to Springer Nature B.V. 2025.Cheese manufacture yields large quantities of waste, and second cheese whey and cheese whey, in particular, present great environmental concerns by virtue of their very high organic load. In this review, upcycling strategies for cheese waste and associated by-products are investigated in a sustainable context, focusing on their main constituents: lactose, proteins, and minerals. Major processes such as lactose fermentation to ethanol identify opportunities for valorization. Whey protein-based edible coatings and films are innovative uses that aid in food packaging and preservation sustainability. In addition, the review addresses various industrial applications ranging from biofuel production, bioplastics, and food additives to medicinal applications such as nutraceuticals and bioactive compounds from cheese waste. This review highlights the upcycling value of cheese waste as a key action to achieve value addition and circular economy in the dairy industry.

Key words

Cheese Whey/Circular Economy/Dairy Waste Valorization/Environmental Impact/Functional Ingredients/Nutrient Recovery/Second Cheese Whey/Sustainable Food Systems/Value-added Dairy Products/Whey Utilization

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出版年

2026
Waste and biomass valorization

Waste and biomass valorization

ISSN：1877-2641
参考文献量133
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