In Bangladesh, a nutrient-rich dairy by-product called whey, commonly discarded during cheese and sweetmeat production, is gaining attention as a potential commercial resource. Whey, the liquid left after separating curds from milk, is often released untreated into the environment, posing ecological risks such as water pollution and unpleasant odors. However, containing lactose, proteins, minerals, and water-soluble vitamins, whey could be repurposed for human consumption and animal feed, creating both economic and environmental benefits.
Currently, many small and medium-sized producers, including cheese factories and sweetmeat shops, lack facilities to collect or process whey efficiently. This leads to large volumes of untreated whey entering waterways, contributing to environmental degradation through elevated biological oxygen demand, which depletes oxygen in aquatic ecosystems. The issue is widespread across various regions, with districts like Thakurgaon and Pabna identified as key centers for mozzarella cheese production and promising locations for pilot whey recovery initiatives.
A recent feasibility study conducted by the Global Alliance for Improved Nutrition (GAIN) highlights these challenges and opportunities. The study proposes developing shared collection hubs equipped with basic testing, chilling, and storage facilities to allow producers, especially smaller operators, to pool whey supplies. Establishing agreed quality standards and payment schemes could incentivize producers to segregate whey from other waste, facilitating its transformation into value-added products.
Potential uses for recovered whey include fortified beverages, fermented dairy items, bakery ingredients, and animal feed supplements. Some officials and experts suggest starting with simpler products such as flavored whey drinks and gradually progressing to higher-value ingredients like whey protein concentrate and lactose powder. However, such advanced processing requires significant investment in technologies such as membrane filtration and drying, along with consistent quality control.
Industry leaders see commercial prospects in introducing whey-based products tailored to local tastes, costs, and infrastructure capacities. Aarong Dairy, a prominent player, recognizes the potential to unlock new value across the dairy value chain and improve livelihoods, particularly for women, who lead a significant portion of small-scale cheese production in some districts. International examples, such as Switzerland’s whey-based soft drink Rivella and India’s Amul whey beverages, demonstrate market viability though products need to adapt to Bangladesh’s context.
Government agencies including the Department of Livestock Services and the Ministry of Fisheries and Livestock have expressed support for turning whey from waste into a resource. They emphasize cooperation with cooperatives, regulatory oversight, and the necessity of safe, nutritious products suitable for children and vulnerable populations. Ensuring product safety, affordability, and consumer trust is considered critical, with government bodies expected to enforce quality standards and private enterprises driving product development and awareness campaigns.
Despite the promising outlook, stakeholders caution that whey utilization is still in its infancy in Bangladesh. Measuring actual whey volumes, securing producer interest, and testing consumer acceptance through pilot projects will be essential to assess financial sustainability and environmental impact. If successful, harnessing whey could reduce pollution, augment farmer incomes, and introduce new nutritious food options in the country’s growing dairy sector.