Recently, in Iran, increasing surplus of whey, a by-product of cheese producing plants are becoming an environmental problem and this is due to dairy development programs. Whey dumped into the plant disposal systems insert a high pollution load to the environment. Whey is a valuable source of carbohydrates, a good supply of energy and contains high quality protein and minerals. Options such as condensation and/ or fractionation also dehydration are too costly, and requires high technology. Finding an alternative method for preserving and using of whey could reduce the environmental risks, cost and associated difficulties. The use of liquid whey has been used for many years as a supplemental feed for ruminants. Like molasses, liquid whey can be a carrier of non-protein nitrogen components such as urea or ammonium salts to make crude protein supplements (Khattab et al. 2000). Therefore, the objective of the present study was to find a simple method to preserve and improve the utilisation of fresh whey in animal nutrition as well as a desirable way to reduce environmental pollution.