Editorial Open Access

Dairy Byproducts: Utilization Nutritional Value and Industrial Applications

Abstract

Dairy byproducts, generated during milk processing, are valuable sources of nutrients and functional components. Products such as whey, buttermilk, skim milk, and milk solids have significant applications in food, pharmaceutical, and feed industries. This article reviews the composition, nutritional potential, and industrial utilization of dairy byproducts, highlighting recent advancements in value-added processing. Efficient management and utilization of dairy byproducts not only reduce environmental waste but also create economic opportunities, contributing to sustainable dairy production and innovation in functional foods.

Priya Sharma

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