Abstract
For being highly polluting whey has been categorized as a waste, though, currently studies are performed (using technologies such as cracking or separation, dehydration, fermentation, etc.), in order to transform it into useful products with high added value. The technology that has gained more importance is the fermentation, as it allows a wide range of products from biomass or protein, to solvents and insecticides. This paper presents a literature review of relevant studies of whey transformation by means of fermentation. Concluding the widest variety of products derivatives from whey is obtained due to biotechnological transformations.