Venquiaruto, Luciana DornellesBernardi, Franciele2021-02-242021-02-242020http://repositorio.uricer.edu.br/handle/35974/279Whey is a fron by-product of cheese making, represented by the aqueous fraction of milk after coagulation, this material has a high load and when improperly disposed of it can cause great environmental damage, especially in aquatic environments. This by-product has a high nutrient content, which means that it can be reused in several applications, including food supplementation, production of biofilms for food, pharmaceutical applications and production of enzymes. In this context, the objective of this work was to carry out a theoretical consolidation on the main applications used in the literature for this by-product, reducing environmental risks.pt-BREngenharia QuímicaSoro de leiteSubprodutosReaproveitamentoTrabalho de Conclusão de Curso