Whey obtained as residue from Cheese to be used for Cheese Packaging

GO-Orleans intends to valorize the whey obtained as residue in the production of cheese through the development of natural active additives for incorporation in the packaging , which will extend the useful life of the cheese between 25 and 50%. In addition, they will be incorporated as natural probiotics in feed, in order to improve animal welfare. In this way, small cheese-producing companies will have a viable alternative for recovering this waste, since a product with high added value will be obtained. To do this, this project has the participation of two cheese companies, Dehesa dos Hermanas, a Huelva sheep cheese dairy; and Quesos la cabezuela, a Madrid cheese company that produces goat cheese.