Reduction of wastewaters and valorisation of by-products from “Serpa” cheese manufacture using nanofiltration

Magueijo, Vitor; Minhalma, Miguel; Queiroz, Denise P.; Macedo, Antónia; Pinho, Maria Norberta de

doi:10.2166/wst.2005.0716

Cited by 13 publications

(6 citation statements)

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“…Table 3 presents the linear regression lines (with 95% confidence intervals and correlation coefficients) used for the determination of pure water permeability and the MWCO of NF membranes. The hydraulic permeability is also close to that obtained from other researchers [37,38] for membranes with the same reference and with similar operating conditions.…”

Section: Resultssupporting

confidence: 89%

A Contribution for the Valorisation of Sheep and Goat Cheese Whey through Nanofiltration

2018

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The amount of cheese whey generated from the production of speciality sheep and goat cheese is significantly growing due to the acclaimed nutritional and medicinal benefits of the milk from these species. However, most of the cheese whey generated has no applications, thus giving rise to environmental problems. This work focuses on the study of the performance of the nanofiltration process for recovering the permeates of ultrafiltration from sheep and goat cheese whey. Nanofiltration experiments were carried out with membranes of nanofiltration (NF) in total recirculation and concentration modes, at 25 °C. Nanofiltration of the ultrafiltration permeates from sheep cheese whey was done at a pressure of 3.0 × 106 Pa and a circulation velocity of 1.42 m·s−1, until a volume concentration factor (VCF) of 2.5. Nanofiltration of the permeates from ultrafiltration of goat cheese whey was performed at a pressure of 2.0 × 106 Pa and a circulation velocity of 0.94 m·s−1, until a VCF of 2.0. From the results, it was concluded that osmotic pressure was the most important factor affecting the performance of the process. In both cases, the final permeates had a much lower organic load and its future use in the process of cheese making should be evaluated.

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Section: Resultssupporting

confidence: 89%

A Contribution for the Valorisation of Sheep and Goat Cheese Whey through Nanofiltration

2018

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“…Some studies have already been carried out for the use of the SCW ( Table 6 ), but the information available is still scarce. As examples, we can refer the use of SCW for the production of fermented drinks with prebiotics and probiotics (symbiotic drinks) [ 8 ], for the production of lactose by crystallization [ 97 ], for lactic acid production [ 14 ] or for the obtention of bioethanol by yeast fermentation [ 16 , 22 , 37 ].…”

Section: Proposed Methodologies For Valorization Of Second Cheese Whey (Scw)mentioning

confidence: 99%

“…Membrane technology, namely NF was used for the recovery of SCW organic nutrients, resulting from Serpa cheese and curd cheese production. It was reported that the NF operation can reduce the wastewater organic load and simultaneously contribute to the valorization of the cheese and curd cheese manufacture by-products [ 97 ]. Table 6 summarizes the main conclusions of the reports regarding the valorization and characterization of second cheese whey.…”

Section: Proposed Methodologies For Valorization Of Second Cheese Whey (Scw)mentioning

confidence: 99%

Dairy By-Products: A Review on the Valorization of Whey and Second Cheese Whey

Pires

Marnotes

Rubio

et al. 2021

Foods

175

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The search for new food products that promote consumers health has always been of great interest. The dairy industry is perhaps the best example regarding the emergence of new products with claimed health benefits. Cheese whey (CW), the by-product resulting from cheese production, and second cheese whey (SCW), which is the by-product of whey cheese manufacture, have proven to contain potential ingredients for the development of food products with improved nutritional characteristics and other functionalities. Nowadays, due to their nutritional quality, whey products have gained a prominent position among healthy food products. However, for a long time, CW and SCW were usually treated as waste or as animal feed. Due to their high organic content, these by-products can cause serious environmental problems if discarded without appropriate treatment. Small and medium size dairy companies do not have the equipment and structure to process whey and second cheese whey. In these cases, generally, they are used for animal feed or discarded without an appropriate treatment, being the cause of several constraints. There are several studies regarding CW valorization and there is a wide range of whey products in the market. However, in the case of SCW, there remains a lack of studies regarding its nutritional and functional properties, as well as ways to reuse this by-product in order to create economic value and reduce environmental impacts associated to its disposal.

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“…Two NF membranes (NFT50 and HR-95-PP) were characterized and tested. It was reported that the NF operation can reduce the wastewater organic load and simultaneously contribute to the valorization of the cheese and curd cheese manufacture by-products [89]. [95]…”

Section: Proposed Methodologies For Valorization Of Second Cheese Whey (Scw)mentioning

confidence: 99%

Dairy By-Products: A Review on the Valorization of Whey and Second Cheese Whey

Pires¹,

Marnotes²,

Rubio³

et al. 2021

Preprint

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The search for new food products that promote consumers health has always been of great interest. The dairy industry is perhaps the best example regarding the emergence of new products with claimed health benefits. Cheese whey (CW), the by-product resulting from cheese production, and second cheese whey (SCW), which is the by-product of whey cheese manufacture, have proven to be potential ingredients for the development of food products with improved nutritional characteristics and other functionalities. Nowadays, due to their nutritional quality, whey products have gained a prominent position among healthy food products. However, for long, CW and SCW were usually treated as waste or as animal feed. Due to their high organic content, these by-products can cause serious environmental problems if discarded without appropriate treatment. Small and medium size dairy companies do not have equipment and structure to process whey and second cheese whey. In these cases, generally, they are used for animal feed or discarded without an appropriate treatment, being the cause of several constraints. There are several studies regarding CW valorization and there is a wide range of whey products in the market. However, in the case of SCW remains a lack of studies regarding its nutritional and functional properties, as well as ways to reuse this by-product in order to create economic value and reduce environmental impacts associated to its disposal.

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Reduction of wastewaters and valorisation of by-products from “Serpa” cheese manufacture using nanofiltration

Cited by 13 publications

References 0 publications

A Contribution for the Valorisation of Sheep and Goat Cheese Whey through Nanofiltration

A Contribution for the Valorisation of Sheep and Goat Cheese Whey through Nanofiltration

Dairy By-Products: A Review on the Valorization of Whey and Second Cheese Whey

Dairy By-Products: A Review on the Valorization of Whey and Second Cheese Whey

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