Challenges and Valorization of Dairy Whey in Peru: A Systematic Literature Review

Gallegos Tapia G.S.; Montesinos Ccahua M.J.; Treviño-Zevallos I. · Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology (2025) · DOI: 10.18687/leird2025.1.1.1011

Resumen

The Peruvian dairy industry generates large annual volumes of whey, a by-product from cheese and other dairy product manufacturing. Despite its high organic load and nutritional value, whey has historically been discarded without treatment, resulting in significant environmental damage and missed opportunities for industrial use. This study aimed to identify the main factors contributing to this problem and to evaluate the potential applications of whey within the Peruvian context. A systematic literature review was conducted using the PICO and PRISMA frameworks, based on structured searches in Scopus and Scielo databases. The findings reveal an incipient use of whey in the country, mainly constrained by the lack of infrastructure, appropriate technologies, and technical knowledge for its valorization. Nonetheless, several low-cost and feasible applications were identified, particularly suitable for small-scale producers, including fermented beverages, ricotta cheese, confectionery, biogas, and functional protein-rich ingredients such as β-lactoglobulin and αlactalbumin. Overall, this review highlights the urgent need to promote sustainable valorization strategies and technological transfer mechanisms that could reposition whey as a strategic resource for the Peruvian food and pharmaceutical industries. © LEIRD 2025.All rights reserved.

Instituciones: Universidad Tecnológica del Perú