Experiments were undertaken to develop a sustainable, process intensified membrane integrated crystallization technique for the extraction of lactose from cheese whey. The study explored concentrative mode of membrane crystallization and its possible integration with conventional evaporative crystallization. Effects of the membrane module, mass transfer coefficient, nucleation rate, pressure drop and their interdependence were studied through modelling and system design. This was followed by exhaustive experimental investigations and parameter optimization. The effect of antisolvent addition on membrane crystallization was also explored. Following this, the membrane integrated technique was employed for selective lactose recovery from real cheese whey sourced from sweetmeat manufacturers. Competitive lactose crystal yields of 3.8- 4.96 g per 100 ml of cheese whey (from which fat & protein content was isolated) were obtained. The presence of membrane lowered the total crystallization times as compared to evaporative crystallization. Addition of antisolvent reduced crystallization times in the range of 13.5% - 23.1% for membrane integrated & chemical precipitation techniques. In the alcohol series of antisolvent dosing , a progression from methanol to butanol demonstrated enhanced reduction in crystallization. Crossflow NanoFiltration (NF) showed a higher concentration than crossflow UltraFiltration (UF). The membrane integrated crystallization technique successfully demonstrated waste valorization with competitive lactose yields from cheese whey.