Cheese whey exploitation in Brazil: a questionnaire survey

Cheese is a well known and popular dairy food produced around the world, and cheese processing involves several steps, including the addition of rennet, lactic acid and/or lactic acid cultures, coagulation, cutting the curd, syneresis, and storage (Brighenti et al., 2018). Cheese consumption in Brazil corresponds to 5.9 kg/hab/year, with a growth of 68.8% in the last 6 years (Gomes et al., 2017). Despite the changes in eating habits and consumption trends of the population, Mozzarella, Prato cheese, Requeijão, and Minas cheese are the varieties most preferred by the Brazilian consumers, thus most produced in the country (Gomes et al., 2017). On this context, regardless of the type of cheese, a large amount of effluent has been generated by the cheese industry (Carvalho et al., 2013).

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