Dairies and cheeses factories produce terrific quantities of whey in which
about 90% of them pelts into the sewerage system without making any useful of
them. Due to the valuable ingredients in whey (cheese, milk and butter). The
content can be se
parated and extracted in order to be added as a nutrient
environment in food industry. The resultant compounds (citric acid , penicillin,
amino acids and ergosterol) were identified using HPLC technique.
