PHOSPHORUS STATUS OF CALCAREOUS AND SODIC SOILS TREATED WITH CHEESE WHEY

A great number of cheese dairies and dairy industries in Greece are disposing their wastes, mainly cheese whey, either on land or in surface receivers, in large quantities creating a major environmental problem. A typical agricultural and pastoral provincial town of 70,000 inhabitants, Trikala, became the starting point of this research. A co-treatment of the urban sewage and the dairy wastes in the municipal treatment plant was recommended. The successful application of the above statement is based primarily on the pretreatment of the cheese dairies wastes. So far for cheese whey the recovery of the lactose serum in the contemporary central unit applying membrane technology has been suggested. As far as the wastewaters of the washing and refrigeration are concerned a pretreatment is required for the defatting in a grease trap, the grating, the adjustment of pH and the equalisation in an appropriate tank. Finally, this research has also focussed on the importance of membrane technology in improving the quality of milk and cheese production.

Download Full-text

Homologous overexpression of [FeFe] hydrogenase in Enterobacter cloacae IIT-BT 08 to enhance hydrogen gas production from cheese whey

International Journal of Hydrogen Energy ◽

10.1016/j.ijhydene.2011.09.020 ◽

2011 ◽

Vol 36 (24) ◽

pp. 15573-15582 ◽

Cited By ~ 13

Author(s):

Namita Khanna ◽

Chitralekha Nag Dasgupta ◽

Preeti Mishra ◽

Debabrata Das

Keyword(s):

Cheese Whey ◽

Enterobacter Cloacae ◽

Gas Production ◽

Hydrogen Gas ◽

Homologous Overexpression

Download Full-text

An Integrated Approach for the Valorization of Cheese Whey

Foods ◽

10.3390/foods10030564 ◽

2021 ◽

Vol 10 (3) ◽

pp. 564

Author(s):

Francisco J. Barba

Keyword(s):

Cheese Whey ◽

Integrated Approach ◽

Complete Recovery ◽

Microbial Load ◽

Processing Technologies ◽

Whole Process ◽

Unit Operations ◽

Safe Product ◽

Development Goals ◽

Cheese Production

Taking into account the large amount of whey that is produced during the cheese production process and the constant demand by society for more sustainable processes, in accordance with Sustainable Development Goals (SDGs) and the circular economy concept, it is necessary to adapt two-unit operations into a single process, allowing us to not only valorize a part of the whey but the whole process, which is known as bioprocess integration. In this sense, the adaptation of different processes, for example, physicochemical (micro, ultra and nanofiltration) and fermentation, that are commonly used to obtain proteins, lactose and other compounds with different activities (antioxidant, antifungal, etc.) could be integrated to achieve a complete recovery of the cheese whey. Likewise, keeping in mind that one of the main drawbacks of cheese whey is the great microbial load, some innovative processing technologies, such as high hydrostatic pressures, electrotechnologies and ultrasound, can allow both the development of new foods from whey as well as the improvement of the nutritional and organoleptic properties of the final products prepared with cheese, and thus reducing the microbial load and obtaining a safe product could be incorporated in the cheese whey valorization process.

Download Full-text