Project to turn whey into coatings that extend cheese shelf life by 25%-50% and to provide probiotic ingredients for animal feed


According to the Food and Agriculture Organization of the United Nations, each year more than 18 million tonnes of cheese are produced worldwide, a process that generates around 180 million litres of whey.

Major cheese companies can recover the valuable nutritional properties of whey by implementing recovery processes, but small artisanal cheese factories, which represent a significant part of the industry, cannot afford this equipment and their whey ends up as waste that is hazardous if disposed in the environment.

To provide a response to this problem, AIMPLAS (the Plastics Technology Centre), ADM Biópolis, La Cabezuela, Dehesa Dos Hermanas, FEDACOVA (Agri-Food Business Federation of the Valencian Community) and the Universitat de València have implemented the GO Orleans Project to transform this by-product of cheese manufacturing into new value-added products.

Natural antimicrobial coatings will be developed for use in packaging to extend the shelf life of cheese by 25%-50%. New probiotic ingredients will also be added to livestock feeds to protect the digestive system and contribute to animal wellbeing.

Two Spanish cheese companies are also participating in the project, Dehesa Dos Hermanas, a sheep cheese factory in Huelva, and Quesos La Cabezuela, a goat cheese company in Madrid.

Project member ADM Biópolis provides its expertise in probiotic design and validation while the Universitat de València contributes its expertise on the study of antimicrobial activity. “We’ll first separate bacteria with biopreservation potential. Then we’ll characterize the compounds in the matrix, which is whey,” said Giuseppe Meca, professor in the Department of Preventive Medicine at the Universitat de València.

“AIMPLAS is working on the formulation of a functional coating containing whey as an active component with antimicrobial properties. Application has therefore been planned on plastic film to obtain active packaging prototypes for cheese,” said Alicia Naderpour, a packaging researcher at AIMPLAS.

FEDACOVA will be responsible for transferring developments to companies in the agri-food industry. “FEDACOVA is participating in this project to transfer research findings to the Valencian agri-food industry, especially companies in the Association of Cheesemakers of the Valencian Community and individual members. This will help improve industry competitiveness, which will ultimately benefit society as a whole,” said Sergio Barona, General Secretary of FEDACOVA.

GO Orleans is a clear example of a circular economy initiative in line with SDG 9 on Industry, Innovation and Infrastructure, SDG 12 on Responsible Consumption and Production, and SDG 13 on Climate Action.


30 June 2022

NEMOSINE Project comes to end with creation of smart packaging that extends useful life and improves preservation of cinematographic and photographic heritage

The NEMOSINE Project, coordinated by AIMPLAS, the Plastics Technology Centre, has come to an end after four years of research to find a more efficient and sustainable storage solution to…

22 June 2022

AIMPLAS develops new techniques to give a second life to packaging, textile, tyre and mattress waste

According to estimates by the European Tyre and Rubber Manufacturers Association (ETRMA), up to four million tonnes of end-of-life tyres are generated each year in Europe and Spain alone accounts…

8 June 2022

Industrial CO2 emissions transformed into paints, varnishes and adhesives for footwear and furniture

AIDIMME, the Metalworking, Furniture, Wood, Packaging and Related Technological Institute; AIMPLAS, the Plastics Technology Centre; and INESCOP, the Footwear Technology Centre, with the support of the Valencian Institute for Business…


Elige el tipo de suscripción sobre la que quieras estar informado:


Tipos de suscripción:

Suscripción a InfoRedit
Informacion sobre la actividad de Redit
Suscripcion al Blog de Innovación
Suscripción al Informativo Audiovisual