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Whey is a significant environmental contaminant since its waste load is estimated to be 100-175 times more than that of an equivalent volume of household wastewater. It is estimated that around half of the whey produced is used for human or animal use, and the other half is released into the environment as waste water, which adds to pollution. Thus, in accordance with the guidelines established by the EU Green Deal Program, its valorisation through the development of health-promoting products is an important step ...