Abstract

The production of by-products or agro-industrial waste has different types of use including new products adding added value to the original products and in environmental conditions. As well as, there are few alternatives that cover the nutritional, social and economic axis to properly take advantage of agro-industrial waste, which causes them to be mismanaged and thus originates sources of contamination of natural resources. Speaking of whey as a waste of agribusiness, in the market it is commonly used as a means to increase milk solids at a minimum cost and, to a lesser degree, to take advantage of certain functional properties of whey proteins, such as free water retention, foaming and thickener (Chacón et al., 2017). In addition, it is practiced in developed countries, in low economies it is characterized by a technological base due to little access control since it offers quality products (Cánovasa et al., 2017). Therefore, in agro-industries fermentation processes allow to obtain products such as: Dairy (cheese, milk, yogurt), which are fermented and rich for a diet I would say. Also, fermentation is considered one of the first processes for food processing that includes the reduction of size, cleaning, cooking and soaking in order to obtain an edible product, since this process helps the modification of products and increase their shelf life.