Green metrics-guided redesign of cheese whey permeate upcycling via biocatalysis

Key Points

• The aim is to explore how to effectively repurpose cheese whey permeate through biocatalysis.
• Assessment of green metrics for redesigning processes
• Implementation of biocatalytic methods for upcycling
• Evaluation of process sustainability and effectiveness
• Successful conversion of cheese whey permeate into valuable products
• Demonstrated potential for reduced environmental impact
• Highlighting economic benefits of circular manufacturing approaches