Dangke is a traditional dairy processed product of uncured cheese made hereditary in Enrekang District, South Sulawesi Province. The cheese production process can produce whey as a by-product of cheese/dangke manufacture. Whey is a residual liquid produced after the separation of the curd (cheese lump) from the cheese making process. As much as 80-90 percent of the milk volume is whey and contains about 55 percent of the total nutrient of milk. Whey is not widely used and often disposed of as waste. Consequently, whey has a high potential in causing environmental pollution.