2019
DOI: 10.1088/1755-1315/306/1/012017
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Bioconversions of cheese-making wastes to bioethanol and their link to sustainability

Abstract: Most of the cheese producers in Indonesia still dispose cheese-making wastes directly to the ground and water bodies and tend to cause environmental problems. The utilization of cheese-making wastes on bioconversions into bioethanol aimed to generate social economic and environmental benefits. Bioconversion of cheese-making wastes into bioethanol can be role as an alternative in wastes utilization through waste to product approach. The consideration of the three pillars such as social, economic and environment… Show more

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“…Two food products, cheese and cassava, have become major concerns regarding their by-products resulting from the production processes. The high cheese whey volume resulted in up to 90% in every cheese production cycle [1,2]. Meanwhile, cassava production in Indonesia reached 21.80 million tons per year, resulting in 15-20% cassava peels or up to 4.7 million tons per year [3,4].…”
Section: Introductionmentioning
confidence: 99%
“…Two food products, cheese and cassava, have become major concerns regarding their by-products resulting from the production processes. The high cheese whey volume resulted in up to 90% in every cheese production cycle [1,2]. Meanwhile, cassava production in Indonesia reached 21.80 million tons per year, resulting in 15-20% cassava peels or up to 4.7 million tons per year [3,4].…”
Section: Introductionmentioning
confidence: 99%
“…One utilization of whey that has seen some popularity is the conversion into bioethanol and liquid organic fertilizer. This process can reduce the BOD of whey to 1,920 ppm, with emissions of CO2 to 13.65% (422,219.67 kg/CO2eq/year), and results in a positive community perception toward the environmental, social, and economic impacts (Utama et al, 2019). For further research, the nutritional component in whey has the potential to be utilized in more ways.…”
mentioning
confidence: 99%