Acid whey, often regarded as a byproduct of fresh cheese production, particularly Jben cheese in Morocco, holds untapped potential as a valuable resource. Through advanced membrane filtration technologies, such as ultrafiltration (UF), nanofiltration (NF), and reverse osmosis (RO), acid whey can be transformed into high-value components, including proteins, lactose, and minerals. These fractions can be utilized in various applications, ranging from enriched dairy products and nutritional supplements to biomedical uses. The methodology focuses on optimizing filtration parameters, including diafiltration and pH adjustment, to improve protein retention, stabilize the fractions, and minimize precipitation. Our results show that the application of these techniques enables effective valorization of acid whey, generating functional fractions. The integration of diafiltration improves protein retention, while pH adjustment with citric acid stabilizes the product by reducing precipitation and improving fraction homogeneity. Statistical analysis using ANOVA revealed significant differences (p < 0.05), confirming the positive impact of these strategies on the physicochemical properties of the obtained fractions.