ReviewFoods (Basel, Switzerland)2021
Dairy By-Products: A Review on the Valorization of Whey and Second Cheese Whey.
Review in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 88 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
88 citing papers in PubMed.
- Poly(3-hydroxybutyrate) production from thermally pretreated cheese whey by Stutzerimonas stutzeri BPSNITW100893: optimization, validation and characterization.Biodegradation · 2026Article
- Potential of Dairy Coproducts in Wood Modification: Dimensional Stability and Mechanical Properties.ACS omega · 2026Article
- Novel dual-taste umami and salty peptides from goat whey: Mechanism and interaction with taste receptors.Food chemistry: X · 2026Article
- Bioactive Peptides from Animal By-Products: Production, Functional Evidence and Food Applications.Foods (Basel, Switzerland) · 2026Review
- Design of Experiment-Assisted Development of Biodegradable Chitosan/Whey Protein Isolate Films as Advanced Pro-Regenerative Wound Dressings.Biomacromolecules · 2026Article
- Research Progress in the Production of D-Lactic Acid from Renewable Resources.Foods (Basel, Switzerland) · 2026Review
- Valorization of Whey into a Bioactive Hydrolysate with ACE-Inhibitory Activity and Food Application Potential.Foods (Basel, Switzerland) · 2026Article
- Poly(3-hydroxybutyrate) production from ricotta whey by Cupriavidus necator: effects of coffee oil and oxidative stress.Applied microbiology and biotechnology · 2026Article
- Use of an Alkaline Wastewater Stream to Increase the Initial pH of Whey and Recover a Microbial Biomass with High Protein Content.Foods (Basel, Switzerland) · 2026Article
- Development and characterization of lactose-hydrolyzed whey candy.Scientific reports · 2026Article
- Agri-Food By-Products in Dairy Sector a Review Focused on Phytochemicals, Extraction Methods Health Benefits and Applications.Foods (Basel, Switzerland) · 2026Review
- Recent Trends and Developments to Valorize Sheep and Goat Cheese Whey for Small and Medium-Size Enterprises.Foods (Basel, Switzerland) · 2026Review
- From Cheese Whey to Functional Ingredients: Upcycling Whey Proteins for Cardiovascular and Immunomodulatory Health-Evidence Mapping and Perspectives from Portugal.Foods (Basel, Switzerland) · 2026Review
- Impact of Whey and Sucrose Concentrations on Bacterial Cellulose Characteristics for Functional Food Applications.Foods (Basel, Switzerland) · 2026Article
- Sustainable Use of Agro-Industrial By-Products as Feed in Finishing Pigs.Veterinary sciences · 2026Article
- Selected-Wavelength Illumination for Enhanced Hydrogen and Poly-β-hydroxybutyrate Production from Second Cheese Whey byMicroorganisms · 2025Article
- Upcycling cheese whey permeate into fully bio-based surfactants through fermentation and biocatalysis.Applied microbiology and biotechnology · 2025Article
- Thermal Processing Effects on Antioxidant Properties, Physicochemical, and Sensory Characteristics of Whey Açaí (Foods (Basel, Switzerland) · 2025Article
- Whey-A Valuable Technological Resource for the Production of New Functional Products with Added Health-Promoting Properties.Foods (Basel, Switzerland) · 2025Review
- Recent Insights into the Research of (Bio)Active Additives for Advanced Polymer Materials.Polymers · 2025Review
28 more citing papers are in PubMed but not listed here.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors.
Funding
Abstract
The search for new food products that promote consumers health has always been of great interest. The dairy industry is perhaps the best example regarding the emergence of new products with claimed health benefits. Cheese whey (CW), the by-product resulting from cheese production, and second cheese whey (SCW), which is the by-product of whey cheese manufacture, have proven to contain potential ingredients for the development of food products with improved nutritional characteristics and other functionalities. Nowadays, due to their nutritional quality, whey products have gained a prominent position among healthy food products. However, for a long time, CW and SCW were usually treated as waste or as animal feed. Due to their high organic content, these by-products can cause serious environmental problems if discarded without appropriate treatment. Small and medium size dairy companies do not have the equipment and structure to process whey and second cheese whey. In these cases, generally, they are used for animal feed or discarded without an appropriate treatment, being the cause of several constraints. There are several studies regarding CW valorization and there is a wide range of whey products in the market. However, in the case of SCW, there remains a lack of studies regarding its nutritional and functional properties, as well as ways to reuse this by-product in order to create economic value and reduce environmental impacts associated to its disposal.
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What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.