Potencial do aproveitamento do soro do leite: uma revisão

Abstract

Whey is a very nutritious by-product of cheese making, which is often discarded inappropriately in the environment, which leads to an environmental impact. The review research aimed to identify, through studies already carried out by other authors, the physical chemical and nutritional properties of bovine whey and its potential as a raw material for the development of new products by the dairy industries, as well as identify the problems of the disposal of bovine whey and its effect on the environment. The systematic review was based on a question that asks which strategies were adopted for the potential of whey in the industry. The search for works in the databases were selected using the inclusion and exclusion criteria, where 7 articles were chosen for the results and discussion. The results showed that the studies were relevant to the use of whey in several purposes that had advantages of the product in terms of nutritional values and consumer acceptance, in addition to interviews of knowledge about the by-product and purposes of whey discards. Therefore, the studies in summary, exposed in this review showed that it is essential to know and disclose about the nutritional, technological and health properties of this by-product so that it can be used in the food industry, preventing it from being released into the soil or into water sources, which would harm to the environment.