Microalgae-Based Treatment an Valorization of Cheese Whey Wastewater Within a Circular Bioeconomy Framework

Cheese production generates large volumes of whey, high-strength wastewater with elevated organic load, salinity, and nutrient content. Although whey contains valuable components including lactose, proteins, and minerals, approximately half of global production remains underutilized, contributing to eutrophication and oxygen depletion in aquatic ecosystems. Conventional physicochemical and biological treatment methods are limited by high operational costs, energy demands, and secondary waste generation. Microalgae-based bioremediation has emerged as a promising sustainable strategy for whey valorization, enabling simultaneous nutrient removal and biomass production. Through a focused review of current literature, this study analyzes microalgal strains commonly applied in whey remediation, their cultivation modes (photoautotrophic, heterotrophic, and mixotrophic), nutrient uptake mechanisms, and operational conditions. The review highlights cultivation systems, biomass recovery techniques, and potential conversion of microalgal biomass into high value bioproducts, including biofuels, pigments, proteins, and biofertilizers. Critically, a major research gap exists: no studies systematically examine whey-grown microalgal biomass for bioplastic or film production, despite its elevated polysaccharide and protein content. Future development requires integrated biorefinery approaches, optimized cultivation strategies, and supportive policy frameworks to enable large-scale circular economy implementation within the dairy industry.