Sustainable Biorefinery: Converting whey into valuable products using an enzymatic membrane
More than 21 million tons of cheese whey are produced annually worldwide, posing an environmental risk if not properly managed. Due to widespread lactose intolerance, cheese whey, which contains lactose, can pose health problems for many individuals. Thus, the management of the cheese whey is necessary to avoid environmental and health problems. This study presents a sustainable approach for whey
