Production of prebiotic lactulose through isomerisation of lactose as a part of integrated approach through whey and whey permeate complete valorisation: A review

• Published in: International dairy journal 2022-03, Vol.126, p.105249, Article 105249
• Main Authors: Karim, Ahasanul, Aider, Mohammed
• Format: Article
• Language: English
• ISSN: 0958-6946; 1879-0143
• DOI: 10.1016/j.idairyj.2021.105249

Whey is usually considered as an environmental pollutant due to its elevated organic load. Whey production is gradually increasing because of the high demand of milk-derived products. It creates a huge disposal problem for dairy industries. Several efforts have been made to transform whey into added value products. The conversion of lactose into prebiotic lactulose is advantageous because the demand of lactulose is increasing. With an intention to gain deeper insights into lactulose synthesis through sustainable valorisation of whey, this review compiles commonly practiced isomerisation techniques along with their limitations. A descriptive and comprehensive survey is presented to explain the characteristics of whey and its potential for producing different bioproducts. The efficacy of electro-activation as a potential nonconventional technology to produce lactulose through effective utilisation of whey and their process mechanisms are reviewed. This review argues to deliver a broader understanding for effective lactulose production through integral valorisation of whey.