Biotechnological approach for valorization of whey for value-added products

Whey, a by-product of the dairy industry obtained during cheese production, is a rich source of different nutrients. As it is produced in enormous quantities, if untreated, it poses a big threat to the environment. Despite different attempts, the disposal of whey has become a big problem for industries. Therefore in order to overcome this problem and to meet the different governmental and environmental agencies, there is need for the search of technologies for the sustainable management of whey. Being rich in nutrients, whey can act as a substrate for the growth of microorganisms and subsequent production of different value-added products. Thus with the advent of biotechnological innovations, the valorization of whey for the production of value-added products has become feasible. These techniques can not only help to reduce the production cost, but also provide an alternative for the disposal of whey. This chapter provides comprehensive information about whey, its characteristics, different microbial sources, and various strategies applied for the biotransformation of whey into value-added products.