The (potential) impact of seasonality and climate change on the physicochemical and microbial properties of dairy waste and its management

Roufou, Styliani; Griffin, Steven; Katsini, Lydia; Polańska, Monika; Impe, Jan Van; Valdramidis, Vasilis P.

doi:10.1016/j.tifs.2021.07.008

Cited by 32 publications

(23 citation statements)

References 74 publications

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“…Accordingly, dairy processors must develop productive and profitable means of whey waste management, particularly as the costs of current waste treatments are very high. Consequentially, waste disposal into agricultural land as a fertiliser or use for animal feed is still thought to be the most common waste disposal method (Roufou et al 2021) deproteinised whey may be utilised to produce compost in combination with grape marc and pruning residues for organic farming. In doing so, the environmental sustainability of wine and dairy production chains may be increased, whilst perhaps reducing disposal costs of by-products (Alfonzo et al 2022).…”

Section: Current Trendsmentioning

confidence: 99%

Recent advances in whey processing and valorisation: Technological and environmental perspectives

Buchanan

Martindale

Romeih

et al. 2023

Int J of Dairy Tech

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Whey has several environmental risks if disposed of as waste in watercourses. However, there are numerous valorisation techniques to convert it into valuable and highly nutritious products. Techniques such as membrane filtration may be utilised, but these are not applicable to all categories of whey. Novel methodologies that are agile enough to deal with whey variability can produce valorised products. This review assesses the capability of whey processing techniques, applications and methodologies, discussing pertinent research that can innovate product development further. It focuses on environmental impacts of whey as a waste and ways of minimising it.

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Section: Current Trendsmentioning

confidence: 99%

Recent advances in whey processing and valorisation: Technological and environmental perspectives

Buchanan

Martindale

Romeih

et al. 2023

Int J of Dairy Tech

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“…Climate change is associated with extreme weather phenomena like heatwaves or extended windyrainy periods. Changes in global weather are expected to affect agriculture practices (Roufou et al, 2021). The impact of climate change on food production can be multifold.…”

Section: Introductionmentioning

confidence: 99%

“…The continuous rise of atmospheric CO2, combined with the reaction of dissolved CO2 (DCO2) with water, forming carbonic acid (H2CO3), is expected to cause a decrease of 0.30 -0.40 in the pH of seawater by the end of this century. Therefore, it could affect the survival of animals, microbiota and plants (Huang et al, 2018, Roufou et al, 2021.…”

Section: Introductionmentioning

confidence: 99%

The role of temperature and carbon dioxide climatic stress factors on the growth kinetics ofEscherichia coli

Roufou

Griffin

Attard

et al. 2023

Journal of Applied Microbiology

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Aims The global level of carbon dioxide and temperature in the atmosphere is expected to increase, which may affect the survival of the stress-adapted bacteria. In this study, the effect of temperature and dissolved carbon dioxide on the growth rate of Escherichia coli was studied, thus assessing its response to induced environmental stress factors. Methods and results A kinetic assay has been performed using a microplate reader with a spectrofluorometer to determine the specific growth rates. Polynomial models were developed to correlate the environmental conditions of temperature and carbon dioxide with E. coli BL21 (DE3) growth in culture media and dairy by-products. At a temperature of 42 °C, as the dissolved CO2 increased, a decrease of the μmax by 0.76 h−1 was observed. In contrast, at 27 °C, this increase led to a rise of the μmax by 0.99 h−1. Moreover, a correction factor was added when applying the model to dairy whey samples. Conclusions The application of this developed model can be considered a useful tool for predicting the growth of E. coli using climate projections.

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“…Most of China's whey powder is imported from abroad. In addition, the seasonal nature of goat milk and the limitations of commercial production of goat whey affect the price and output of goat whey powder, making its price higher than that of bovine whey powder (Roufou et al, 2021). As a result, bovine whey powder has become an attractive target for goat milk product adulteration (Ke et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

DNA-based qualitative and quantitative identification of bovine whey powder in goat dairy products

Zhang

Qiao

et al. 2022

Journal of Dairy Science

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As one of the main ingredients in some milk powders, whey powder is sometimes added to pure goat milk products, which can cause health risks, economic fraud, and unfair competition of food industries. This study is the first to explore qualitative and quantitative methods to identify adulteration of bovine whey powder in goat dairy products based on DNA. We extracted DNA from whey powder using a modified DNA extraction method; this exhibited good quality and integrity, with purity of 1.53 to 1.75 and concentration of 122 to 179 ng/μL. Conventional PCR and real-time PCR were compared for qualitative detection of bovine whey powder; real-time PCR demonstrated sensitivity of 0.01 ng/ μL, which was higher than the 0.05 ng/μL detected by the conventional PCR method. Furthermore, real-time PCR was conducted for DNA quantitative detection, with good linearity (R 2 = 0.9858) obtained for bovine whey powder contents from 0.1% to 30%. Relative error decreased with increase of the mixing proportion of whey powder; the coefficient of variation above 0.1% of the mixing ratio was close to or less than 5%; and the relative standard deviation of repeatability results was less than 5%. Considering the economic costs of testing, conventional PCR could be performed first, and samples with obvious intentional adulteration detected can be further accurately quantified by real-time PCR. Overall, this research provides a realistic and effective method for qualitative and quantitative identification of bovine whey powder in goat dairy products, thus laying a good foundation for verification of goat dairy product label claims and industrial control.

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The (potential) impact of seasonality and climate change on the physicochemical and microbial properties of dairy waste and its management

Cited by 32 publications

References 74 publications

Recent advances in whey processing and valorisation: Technological and environmental perspectives

Recent advances in whey processing and valorisation: Technological and environmental perspectives

The role of temperature and carbon dioxide climatic stress factors on the growth kinetics ofEscherichia coli

DNA-based qualitative and quantitative identification of bovine whey powder in goat dairy products

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