Optical detection of allergens
in whey

The whey side-stream from cheese production is today recognised as a key source of high-value ingredients. One of the quality challenges for whey processers is that the whey may contain traces of lysozyme – an enzyme used by cheese producers to extend the shelf life of their cheese. Obtained from eggs, lysozyme is an allergen that must be declared on product labels, even at trace levels.

AOTECH is developing a prototype optical system that can detect lysozyme in whey deliveries in just two minutes. A proof of concept will then determine the validity of the system’s results in a step towards its commercial launch.

One of the companies that stands to benefit from this opportunity is ingredient producer Galacteum, which is a partner in this project. By ensuring the whey is free of lysozyme, Galacteum can look forward to producing higher quality ingredients at a competitive price.

AOTECH is also collaborating with the Applied Photonics Group from the University of the Basque Country.

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Project title

LYSOSENS – System for the determination of lysozyme concentration in whey

Voucher type


Lead SME


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S3FOOD partner contact