 Cheese whey is a byproduct of the cheese making process which can cause environmental problems if not treated properly. Anaerobic digestion is a promising method for treating cheese whey, as it produces biogas, hydrogen, and other marketable products while reducing the total chemical oxygen demand, COD. Research on this topic has been conducted in many countries, and several dairy industries have implemented successful anaerobic digestion systems. This article was authored by Aspecia A. Chatsopascali and Anastasios G. Stalmatis.