Acid whey is a by product obtained during the processing of fresh cheese like Jben (quark), regularly consumed in Morocco. It is generally perceived as an environmental challenge due to its substantial organic load and ecological impact, thus needing treatment before its elimination. However, it contains a valuable source of nutrients : proteins, lactose and minerals, that can be exploited for the creation and development of premium dairy innovations. This review aims to explore recent technological advances in membrane filtration, including ultrafiltration (UF), nanofiltration (NF), and reverse osmosis (RO), and their effectiveness in valorizing acid whey, while highlighting promising prospects for future development. The approach is based on a critical analysis of current scientific research, pilot trials, and industrial applications, emphasizing separation mechanisms, operating conditions, recovery rates, process efficiency, and the ability to isolate valuable functional fractions.Results demonstrate the notable efficiency of membrane processes: Ultrafiltration (UF) retains and concentrates more than 85% of total proteins. Nanofiltration (NF) enables the selective recovery of lactose with an efficiency of approximately 90%, while reverse osmosis (RO) recovers over 95% of clarified water, which can be reused in the dairy industry. Despite these benefits, certain challenges remain, such as membrane fouling and associated costs. Nevertheless, membrane filtration offers a promising alternative to convert waste into a valuable resource without additional chemical or biological treatments, supporting circular economy principles within the Moroccan dairy sector. Finally, this review highlights the main challenges and future outlooks essential for promoting the sustainable integration of membrane filtration technologies in the dairy industry.