Dark fermentation of sheep cheese whey: biochemicals and biofuels production as a function of fermentation time and pH
Cheese whey (CW) is the main by-product of the cheese making process and is composed mainly by lactose, proteins, lipids and mineral salts. The environmental impacts and other potential negative effects linked to the traditional management strategies of CW are no longer considered sustainable, therefore alternatives need to be explored. Dark fermentation (DF) may be a promising approach for CW valorization.