Demineralization Effect on the Physicochemical and Interfacial Properties of Sweet Whey

In Algeria, the rejection of whey into the environment is a favorable factor in the biological pollution of freshwater ecosystems due to its native biochemical composition (lactic bacteria, lactose and proteins), the crude sweet whey is an effluent and a co-product of cheeses of pasta cooked, pressed and the casein; rejected in the environment without prior treatment (case of cheese industry of SIDI SAADA, YELLEL, RELIZANE.Algeria), the whey subsequently affects the quality of freshwater ecosystems (wadi of Mina.Relizane.Algeria). The objective of the work has focused on the characterization of the physicochemical and interfacial properties of demineralized sweet whey. The results showed that the demineralization of sweet whey modified its physicochemical properties on the one hand and improved its interfacial properties on the other hand. In perspective, the valorization of the whey in question remains one of the major preoccupations of the local cheese industries.