Innovative Project Aims to Modernize Chile's Dairy Industry

In Chile, a groundbreaking initiative driven by the School of Food Engineering is set to transform the dairy sector. This project aims to modernize dairy processing by utilizing an advanced methodology involving untreated native whey derived from skimmed milk. The multi-faceted approach looks to create not only food products but also nutraceuticals and active ingredients for pharmaceuticals targeting conditions like cholesterol and diabetes. Andrés Córdova, leading the project, highlights the unique approach of integrating technologies such as enzymatic biotechnology and membrane technology to enhance product value and sustainability. This methodology reduces resource use, with the potential for biogas generation from residual sugars for energy self-sufficiency, marking a shift towards a circular bioeconomy.

Currently, for every kilogram of cheese produced, about 9 kilograms of whey are generated. However, conventional methods have not maximized its economic value. This project, funded by a Fondecyt Regular grant, aims to change that by devising smaller, more efficient plants. The engagement of global scientific communities from Canada, Brazil, and Italy further supports the project’s vision of zero waste output by diversifying product streams from a single raw material.