Cheese whey management: A review

Prazeres, Ana R.; Carvalho, Fátima; Rivas, Javier

doi:10.1016/j.jenvman.2012.05.018

Cited by 645 publications

(507 citation statements)

References 144 publications

(316 reference statements)

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“…It is estimated that approximately 9 million ton of cheese per annum is produced within EU, for an annual whey production figure of 50 million m 3 (Kosseva, 2011). A comprehensive review on cheese whey management Prazeres et al (2012) compared different options: (1) biological treatments without valorization; (2) biological treatments with valorization; (3) physic-chemical treatments and direct land application. The authors described the main reactors used, the influence of the main operating variables, the microorganisms or reagents employed and the characterizations of the final effluent principally in terms of chemical oxygen demand.…”

Section: Dairy Productsmentioning

confidence: 99%

Current options for the valorization of food manufacturing waste: a review

Mirabella

Castellani

Sala

2014

Journal of Cleaner Production

923

467

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The production of food waste covers all the food life cycle: from agriculture, up to industrial manufacturing and processing, retail and household consumption. In developed countries, 42% of food waste is produced by households, while 39% losses occur in the food manufacturing industry, 14% in food service sector and remaining 5% in retail and distribution. Increasingly, industrial ecology concepts such as cradle to cradle and circular economy are considered leading principle for eco-innovation, aiming at "zero waste economy" in which waste are used as raw material for new products and applications. The large amount of waste produced by the food industry, in addition to being a great loss of valuable materials, also raises serious management problems, both from the economic and environmental point of view. Many of these residues, however, have the potential to be reused into other production systems, trough e.g. biorefineries. The present work focuses on the use of food waste coming from food manufacturing (FWm). Through extensive literature review, the authors present feasibility and constraints of applying industrial symbiosis in recovering waste from food processing, focusing on recycling (excluding energy recovery) of the solid and liquid waste from food processing industry. The main uses of functional ingredients derived from this transformation are presented and discussed, highlighting mainstream sectors of application, e.g. in the nutraceutical and pharmaceutical industry.

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Section: Dairy Productsmentioning

confidence: 99%

Current options for the valorization of food manufacturing waste: a review

Mirabella

Castellani

Sala

2014

Journal of Cleaner Production

923

467

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“…Sanitary wastewater is similar in composition to municipal wastewater and is generally piped directly to sewage works (1,6,21). It can be used as nitrogen source for unbalanced dairy effl uents before a secondary aerobic treatment (1,12).…”

Section: Sanitary Wastewatermentioning

confidence: 99%

“…The effl uents originating from various production technologies are not discharged simultaneously, thus forming a stream with wide qualitative and quantitative variations (4). Notwithstanding the diff erences in composition, att ributable to the manufactured product and technological operations (11,12), dairy effl uents are distinguished by their relatively increased temperature, high organic content (13)(14)(15) and a wide pH range, which requires special purifi cation in order to eliminate or reduce environmental damage (1). Treatments of dairy wastewaters include the application of mechanical, physicochemical and biological methods.…”

Section: Introductionmentioning

confidence: 99%

Dairy Wastewaters – General Characteristics and Treatment Possibilities – A Review

Slavov

2017

Food Technol. Biotechnol.

198

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SummaryThe milk processing industry is one of the world's staple industries, thus the treatment possibilities of dairy effl uents have been att racting more and more att ention. The purpose of the paper is to review contemporary research on dairy wastewater. The origin, categories, as well as liquid by-products and general indicators of real dairy wastewater are described. Diff erent procedures applied for dairy wastewater management are summarised. Att ention is focused on in-factory treatment technologies with the emphasis on biological processes. Aerobic and anaerobic methods with both their advantages and disadvantages are discussed in detail. Consecutive anaerobic and aerobic systems are analysed, too. Finally, future research niches are identifi ed.

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“…Assim, este soro deve ser encaminhado às plantas de tratamento de efluentes dos laticínios antes do lançamento em corpos hídricos. Portanto, a geração deste soro representa um custo de produção para as indústrias de laticínios, devido ao tratamento necessário para redução de sua carga orgânica (PRAZERES et al, 2012).…”

Section: Fundamentação Teóricaunclassified

Características Físico-Químicas De Soros De Queijo E Ricota Produzidos No Vale Do Taquari, Rs

Bald¹,

Vincenzi²,

Gennari³

et al. 2014

RJP

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RESUMOO Rio Grande do Sul é um dos maiores produtores de leite do país e o Vale do Taquari contribui com aproximadamente 7% da produção do estado. O queijo e a ricota são alguns dos principais derivados do leite produzidos na região, que geram nos seus processos de fabricação quantidades elevadas de soros de queijo e de ricota, respectivamente. Por sua elevada carga orgânica, estes soros devem ser tratados antes do lançamento em corpos hídricos. No entanto, estudos indicam que esses subprodutos podem ser reaproveitados. Portanto, o objetivo desse trabalho foi avaliar as características físico-químicas de soros de queijo e de ricota coletados em uma indústria de laticínios do Vale do Taquari visando ao aproveitamento na elaboração de novos produtos alimentícios. As amostras foram submetidas às determinações de acidez, pH, cinzas, umidade, proteínas, gordura, demanda química de oxigênio, carbono e nitrogênio total e lactose. Os parâmetros avaliados apresentaram variações, provavelmente em função dos soros serem provenientes de processos de fabricação de diferentes tipos de queijo e de ricota. Além disso, o soro de queijo apresentou maior carga orgânica. As concentrações de proteínas e lactose dos soros indicam que estes podem ser reaproveitados no desenvolvimento de novos produtos e processos. Palavras-chave:Leite. Derivados Lácteos. Subprodutos. ABSTRACTThe Rio Grande do Sul is one of the largest milk producers in the country and Taquari Valley contributes about 7% of the state production. Cheese and ricotta are some of the major dairy products produced in the region, which generate in their manufacturing processes large amounts of cheese whey and ricotta whey, respectively. Because of the high organic load they should be treated before being released into water bodies. However, studies indicate that these by-products can be reused. Therefore, the aim of this study was to evaluate the physicochemical characteristics of ricotta and cheese whey collected in a dairy industry in the Taquari Valley in order to use it in the development of new food products. The samples were processed for determination of acidity, pH, ash, moisture, protein, fat, chemical oxygen demand, total carbon and nitrogen, and lactose. The parameters showed variations, probably because the whey was from the manufacturing processes of different types of cheese and ricotta. Furthermore, the cheese whey showed a higher organic load. The protein and lactose

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Cheese whey management: A review

Cited by 645 publications

References 144 publications

Current options for the valorization of food manufacturing waste: a review

Current options for the valorization of food manufacturing waste: a review

Dairy Wastewaters – General Characteristics and Treatment Possibilities – A Review

Características Físico-Químicas De Soros De Queijo E Ricota Produzidos No Vale Do Taquari, Rs

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