Cheese whey wastewater: Characterization and treatment

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

doi:10.1016/j.scitotenv.2012.12.038

Cited by 524 publications

(354 citation statements)

References 74 publications

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“…Due to strong acid conditions, whey develops an acidic taste, while the average pH value rarely exceeds 5. Scientifi c literature also discusses casein whey whose composition is very close to that of second cheese whey (2). Sweet and acid whey also diff er in mineral and protein content (9,29).…”

Section: Sanitary Wastewatermentioning

confidence: 99%

“…The dairy industry includes the transformation of raw milk into pasteurised and sour milk, yoghurt, hard, soft and cott age cheese, cream and butt er products, ice cream, milk and whey powders, lactose, condensed milk, as well as various types of desserts (1)(2)(3)(4)(5)(6). The general distinctions among these foods are due to the reuse of non--fat milk and whey (a by-product in cheese manufacturing) and the evaporation of the free water from the coagulum as well as from milk and whey powders (5).…”

Section: Introductionmentioning

confidence: 99%

“…The general distinctions among these foods are due to the reuse of non--fat milk and whey (a by-product in cheese manufacturing) and the evaporation of the free water from the coagulum as well as from milk and whey powders (5). With the rapid industrialisation observed in the last century (4) and the growing rate of milk production (around 2.8 % per annum), dairy processing is usually considered the largest industrial food wastewater source, especially in Europe (1)(2)(3)7). Moreover, in around 50 % of the world's whey production, especially concerning acid whey, it is untreated prior to disposal (8)(9)(10).…”

Section: Introductionmentioning

confidence: 99%

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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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Section: Sanitary Wastewatermentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Dairy Wastewaters – General Characteristics and Treatment Possibilities – A Review

Slavov

2017

Food Technol. Biotechnol.

198

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“…Ainda em aquecimento, até 85 °C é adicionada uma pequena quantidade de ácido acético, cítrico ou láctico para que a albumina precipite. Assim, aliado à industrialização do leite para a produção de derivados lácteos, há a geração de subprodutos, entre os quais se destacam os soros de queijo e de ricota, tanto pelo volume gerado quanto pelo potencial poluidor, de forma que se lançados em corpos hídricos sem tratamento prévio podem causar grave problema ambiental (CARVALHO et al, 2013). Com o crescente aumento na produção de queijos aliado a falta de alimentos que ameaça o mundo, é inadequado considerar os soros de queijo e de ricota como resíduos industriais.…”

Section: Palavras-chaveunclassified

Qualidade microbiológica de soro de queijo e soro de ricota de laticínios do vale do Taquari, Rio Grande do Sul

Mendes¹,

Souza

2017

R. bras. Tecnol. Agroindustr.

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Devido aos grandes volumes de soros de queijo e de ricota oriundos do processo de fabricação de queijo e de ricota, respectivamente, e considerando o potencial poluidor, a indústria de laticínios tem buscado alternativas para o adequado aproveitamento desses subprodutos. No entanto, devem apresentar qualidade microbiológica adequada para que possam ser empregados na elaboração de produtos alimentícios. Portanto, o objetivo desse trabalho foi avaliar a qualidade microbiológica de soros de queijo e ricota produzidos em laticínios da região do Vale do Taquari

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“…The whey is a by-product mainly obtained by means of the manufacturing of cheese or casein. It comes in liquid form and yellow-green color (Carvalho, Prazeres, & Rivas, 2013). It contains more that the half of solids found in the milk, including whey proteins, about 20% of total protein, and the majority of lactose, minerals and watersoluble vitamins (Baldasso, Barros, & Tessaro, 2011).…”

Section: Introductionmentioning

confidence: 99%

<b>Storage time effect on ‘Dulce de leche’ characteristics with coffee and whey

et al. 2017

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ABSTRACT. The 'Dulce de leche' (milk-based caramel sauce) is a product that has good chemical and microbiological stability, but low physical stability. Physical stability refers to the maintenance of fine texture, without the appearance of 'grittiness' given by large lactose crystals which are slowly formed during storage, causing great inconvenience in the product preservation. This work was carried out with the objective to verify the storage time effect on physical, physicochemical microbiological and sensory characteristics of the 'Dulce de leche' with coffee added whey and modified starch. It was found that the storage time has a significant effect on color variables b* and L* and in parameters texture (hardness, adhesiveness, elasticity, cohesiveness and gumminess). There was no formation of lactose crystals and microbiological quality was maintained throughout 'Dulce de leche' storage time. The time did not influence in the 'Dulce de leche' acceptance in relation to flavor, texture and overall impression, which shows that variations of color and instrumental texture did not affect the product sensory quality, providing an alternative for the use of whey and coffee in 'Dulce de leche' production, thus obtaining a new product.Keywords: microbiological quality, sensory quality, crystallization.Efeito do tempo de armazenamento nas características do doce de leite com café e soro RESUMO. O doce de leite é um produto que apresenta boa estabilidade química e microbiológica, porém baixa estabilidade física. A estabilidade física refere-se à manutenção da textura fina, sem aparecimento de 'arenosidade' dada por grandes cristais de lactose que se formam lentamente durante o armazenamento, sendo essa a grande dificuldade para a conservação do produto. Este trabalho foi realizado com o objetivo de verificar o efeito do tempo de armazenamento nas características físicas, físico-químicas, microbiológicas e sensoriais de doce de leite com café com adição de soro e amido modificado. Verificou-se que o tempo de armazenamento exerceu efeito significativo nas variáveis de cor b* e L* e nos parâmetros de textura (dureza, adesividade, elasticidade, coesividade e gomosidade). Não houve formação de cristais de lactose e a qualidade microbiológica foi mantida durante todo o período de estocagem do doce. O tempo não influenciou na aceitação do doce em relação ao sabor, textura e impressão global, o que demonstra que as variações de cor e textura instrumentais não comprometeram a qualidade sensorial do produto, constituindo uma alternativa de utilização do soro de leite e do café na fabricação do doce de leite, obtendo assim um novo produto.Palavras-chave: qualidade microbiológica, qualidade sensorial, cristalização.

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Cheese whey wastewater: Characterization and treatment

Cited by 524 publications

References 74 publications

Dairy Wastewaters – General Characteristics and Treatment Possibilities – A Review

Dairy Wastewaters – General Characteristics and Treatment Possibilities – A Review

Qualidade microbiológica de soro de queijo e soro de ricota de laticínios do vale do Taquari, Rio Grande do Sul

<b>Storage time effect on ‘Dulce de leche’ characteristics with coffee and whey

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