ABSTRACT
Cheese whey (or milk whey), the green-yellowish liquid resulting from the separation of milk casein during cheese production and casein manufacture, is the main by-product of dairy industries due to the large volumes produced and their nutritional composition (Siso 1996). e worldwide production of this by-product was estimated at around 184 million tons in 2012 (Bulatović et al. 2012b), and future projections (Figure 16.1) estimate that this amount will rise by more than 2% per year until 2019.
