Whey Wastes and Powders

Chandrapala, Jayani

doi:10.1002/9781118964194.ch11

Cited by 3 publications

(2 citation statements)

References 59 publications

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“…The valorization of cheese whey takes place after initial spray drying when both acid and sweet whey can be transformed into precursors for value-added products in the food, nutrition, and pharmaceutical industries [35] and as a substrate for the cultivation of microalgae biomass [36,37]. Salty whey has limited use in the industry due to its high salinity [38]. Additionally, whey cannot be used as the sole source of animal feed due to ruminants' dietary needs [39].…”

Section: Introductionmentioning

confidence: 99%

Got Whey? Sustainability Endpoints for the Dairy Industry through Resource Biorecovery

Giulianetti de Almeida,

Mockaitis,

Weissbrodt

2023

Fermentation

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Whey has applications in food, beverages, personal care products, pharmaceuticals, and the medical sector. However, it remains a massive dairy residue worldwide (160.7 million m3 year−1), with high organic and nutrient loads. About 42% is used for low-value products such as animal feed and fertilizers or is even directly discharged into water streams, leading to ecosystem damage via eutrophication. We reviewed the uses and applications of cheese whey, along with associated environmental impacts and innovative ways to mitigate them using affordable and scalable technologies. Recycling and repurposing whey remain challenges for remote locations and poor communities with limited access to expensive technology. We propose a closed-loop biorefinery strategy to simultaneously mitigate environmental impacts and valorize whey resources. Anaerobic digestion utilizes whey to produce biogas and/or carboxylates. Alternative processes combining anaerobic digestion and low-cost open photobioprocesses can valorize whey and capture organic, nitrogenous, and phosphorous nutrients into microalgal biomass that can be used as food and crop supply or processed into biofuels, pigments, and antioxidants, among other value-added products. The complete valorization of cheese whey also depends on facilitating access to relevant information on whey production, identifying stakeholders, reducing technology gaps among countries, enforcing legislation and compliance, and creating subsidies and fostering partnerships with industries and between countries.

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Section: Introductionmentioning

confidence: 99%

Got Whey? Sustainability Endpoints for the Dairy Industry through Resource Biorecovery

Giulianetti de Almeida,

Mockaitis,

Weissbrodt

2023

Fermentation

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“…Since QF is obtained after the addition of rennet, the main by-product generated in this process is sweet whey (Carter & Drake, 2018). Cheese whey (CW) is a major contaminant due to its organic compound content and the considerable volumes generated around the world, especially considering that for 1 kg of cheese obtained, eight to nine kg of CW are produced (Chandrapala, 2018). Environmental and sustainability concerns have led to research about CW properties, nutritional content, and technological uses.…”

Section: Introductionmentioning

confidence: 99%

Assessing the yield, physicochemical, sensory characteristics, and acceptance of queso fresco added with whey cheese

Aguilar‐Raymundo¹,

Ramírez‐Murillo²,

Barajas‐Ramírez³

2022

Int J of Food Sci Tech

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Summary In this work, the yield of queso fresco (QF) made in a laboratory after the addition of Whey Cheese (WC) at 0, 2, 4, 6, and 8 g per 100 g raw milk was analysed. Physicochemical and sensory characteristics along with acceptance of laboratory made products were also compared with a commercially available product. Yield, moisture, and protein values increased as the level of WC in milk increased (P < 0.001). Colour in QF was whiter as the level of WC added to milk increased (P < 0.05). Cheeses made with 6 and 8 g WC per 100 g raw milk were softer than the rest of the samples but showed similar cohesiveness to the commercial QF. Sensory description provided by 120 consumers coincided with physicochemical parameters registered in QF and partly explained the consumers' preference for QF made with 6 g WC per 100 g raw milk and the commercial product.

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