Whey, the by-product obtained from cheese and curd production, has long been regarded as a low-value residue. Today, Romania’s dairy industry is beginning to recognize the economic potential of this lactose-, protein-, and mineral-rich liquid. Efficient valorization of whey can turn a processing cost into an alternative source of income.

Large processors in the European Union use whey to produce protein concentrates (WPC), isolates (WPI), functional beverages, and even for industrial fermentation. In Romania, only a limited number of factories have implemented ultrafiltration and reverse osmosis systems to extract the valuable fractions from whey. These systems require high initial investments – between €100,000 and €500,000 – but pay off within 3–5 years through the sale of derived products.

Another promising direction is the use of whey as a substrate for fermented products or as an ingredient in bakery goods and animal feed. Depending on its composition and quality, whey can be adapted to market requirements, in compliance with food safety regulations. The Ministry of Agriculture has encouraged investments in dairy by-product recycling through support programs, but implementation remains slow.

By fully valorizing whey, processors can achieve higher operational efficiency while meeting the sustainability requirements imposed by European legislation. In the future, the ability to transform by-products into valuable resources will distinguish innovative players from those marginalized by new ecological and economic standards.

(Photo: Freepik)