The crude acid whey is a cheese rejection derived from the manufacture of soft cheeses and fresh dough, by its fermentable biomolecules; it represents a real factor of biological pollution of freshwater ecosystems (Wadi of Mina, Relizane, Algeria). Our study aims to analyze the effect of membrane treatment (ultrafiltration) on the physicochemical parameters (COD, turbidity, Brix degree,pH,salinity and electrical conductivity) and foaming properties (foamability and foam stability) of crude acid whey by applying physical, chemical and interfacial analysis methods. The results have shown that a variability has been noted for the physicochemical parameters COD(CAW:1159mg/l,PCAW : 525mg/l and CCAW : 1355mg/l),turbidity( CAW: 237.66NTU, PCAW: 0.86NTU and CCAW: 72.1NTU),Brix degree (CAW: 7.45% ,PCAW: 5.8% and CCAW: 10%, ),pH(CAW: 4.6, PCAW: 4.6 and CCAW:4.9 ),salinity( CAW: 3.58g/l, PCAW: 3.95g/l and CCAW: 3.77g/l ) and electrical conductivity(CAW: 5.8mS/cm, PCAW: 6.39mS/cm and CCAW: 6.4mS/cm ) and interfacial properties (foamability and foam stability) of crude acid whey and its fractions after ultrafiltration (concentrate and permeate).It is concluded from this study that the ultrafiltration of crude acid whey has changed its physicochemical and foaming behavior in function to the operating conditions and to the composition of the studied whey.

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