Biological Processes as Promoting Way for Both Treatment and Valorization of Dairy Industry Effluents

Kasmi, Mariam

doi:10.1007/s12649-016-9795-7

Cited by 52 publications

(17 citation statements)

References 86 publications

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“…In the past, whey was considered a byproduct, but now it is considered a coproduct. Its valorization is both an economic and ecological issue since it has a high chemical oxygen demand (COD) [2]. Indeed, when whey is discharged into rivers, it generates eutrophication problem and toxicity modifying the physicochemical properties of aquatic ecosystems [3].…”

Section: Introductionmentioning

confidence: 99%

Optimization of Parameters Using Response Surface Methodology to Develop a Novel Kefir-Like Functional Beverage from Cheese Whey Enriched with Myrtle Juice

M’hir

Mejri

Atrous

et al. 2021

Journal of Chemistry

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Whey, liquid wastewater from cheese production, is one of the sources of dietary protein and lactose that are still largely unused for human consumption. It is only in recent years that it has aroused the interest of industries and sought as a valuable raw material and thus represents an opportunity for the manufacture of new products. The manufacture of fermented whey drink requires the mixing of whey with fruit juice or an aromatic plant to improve its organoleptic properties and acceptability. Myrtle, an aromatic medicinal plant, known for its health benefits is not well exploited for making dairy products. This is the first report on the development of kefir-myrtle beverage. Three factors were optimized (whey permeates (%), myrtle’s juice (%), and kefir grains as inoculum (%)) using a central composite design with response surface methodology. The analyses showed that the number of lactic acid bacteria (LAB) and yeast cells varied from 5.4 to 9.2 log10 CFU/mL and from 4.3 to 6.2 log10 CFU/mL, respectively. A decrease in pH and an increase in the total polyphenol content and antioxidant activity were observed. The analysis of variance indicated the goodness of fit of the model with R2 from 0.827 to 0.966. The absolute average deviation values of each model were low and ranged from 1.61% to 4.23%. The optimized fermented kefir whey beverage accomplished an overall acceptability of 5.41 (1 to 9 preference scale) and a high number of LAB cells (8.53 log10 CFU/mL). The viability of LAB and yeast cell was maintained at 7.61 and 6.19 log10 CFU/mL, respectively, after 14 days of storage.

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Section: Introductionmentioning

confidence: 99%

Optimization of Parameters Using Response Surface Methodology to Develop a Novel Kefir-Like Functional Beverage from Cheese Whey Enriched with Myrtle Juice

M’hir

Mejri

Atrous

et al. 2021

Journal of Chemistry

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“…There are numerous ways by which valorization of this special waste is possible: whey protein production, SCP fermentation, organic acid fermentation (e.g. lactic acid, propionic acid), utilization in anaerobic digesters [16], or using it for the co-treatment of carbon deficient domestic wastewaters [17]. Yet, for most diary industry companies, it is essential to integrate a capable on-site treatment technology.…”

Section: Introductionmentioning

confidence: 99%

Application of Air Cathode Microbial Fuel Cells for Energy Efficient Treatment of Dairy Wastewater

Lóránt

Gyalai-Korpos

Goryanin

et al. 2021

Period. Polytech. Chem. Eng.

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Microbial Fuel Cells (MFCs) offer a promising new solution for wastewater treatment due to their advantageous characteristics: lower energy demand and less excess sludge compared to the conventional activated sludge wastewater treatment technology. In this study, two systems of single chamber air cathode MFCs with a working volume of 14 L were investigated for the energy efficient treatment of dairy wastewater. Biomass-originated carbon cathode and noble-metal free cathode catalyst were applied to meet the demand for a lower investment cost. Influent chemical oxygen demand (COD) was in the range of 900 to 3830 mg L–1, while hydraulic retention time was ~ 2.4 days. Systems provided 156 mW m–3 and 170 mW m–3 maximum power densities and coulombic efficiencies of 11.5 % and 12.8 % in average. Organic removal efficiency of 71.1 ± 8.0 % was observed when influent COD was between 900 and 1500 mg L–1, however effluent quality and removal efficiency (67.9 ± 12.6 %) deteriorated as influent COD was increased (1500 – 3830 mg L–1). At high influent CODs (over 3000 mg L–1), an organic elimination rate of 0.82 ± 0.11 kg COD m–3 d–1 was calculated, that can be considered as the upper limit of organic removal in the systems. Based on the results, MFCs may offer a potential solution for small-scale dairy factories for the pretreatment of their effluent to meet the criteria for wastewater discharge to sewer systems. The modular MFC design also facilitates to tailor the system to actual capacity requirements.

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“…The main byproduct of dairy farming is whey, which is produced following casein coagulation in the cheese-making process. Milk whey contains a broad range of bioactive compounds, such as proteins, lipids, carbohydrates, vitamins, and minerals [5], and has been the object of several studies Molecules 2021, 26, 6472 2 of 14 for its revalorization [6,7]. Whey has long been integrated for human consumption in many products, such as albumin whey cheese (e.g., Italian ricotta) and Norwegian brown cheese.…”

Section: Introductionmentioning

confidence: 99%

“…Whey has long been integrated for human consumption in many products, such as albumin whey cheese (e.g., Italian ricotta) and Norwegian brown cheese. However, nowadays, it is still largely lost [6].…”

Section: Introductionmentioning

confidence: 99%

High-Resolution Mass Spectrometry and Chemometrics for the Detailed Characterization of Short Endogenous Peptides in Milk By-Products

et al. 2021

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The process of cheese-making has long been part of human food culture and nowadays dairy represents a large sector of the food industry. Being the main byproduct of cheese-making, the revalorization of milk whey is nowadays one of the primary goals in alignment with the principles of the circular economy. In the present paper, a deep and detailed investigation of short endogenous peptides in milk and its byproducts (whole whey, skimmed whey, and whey permeate) was carried out by high-resolution mass spectrometry, with a dedicated suspect screening data acquisition and data analysis approach. A total of 79 short peptides was tentatively identified, including several sequences already known for their exerted biological activities. An unsupervised chemometric approach was then employed for highlighting the differences in the short peptide content among the four sets of samples. Whole and skimmed whey showed not merely a higher content of short bioactive peptides compared to whole milk, but also a peculiar composition of peptides that are likely generated during the process of cheese-making. The results clearly demonstrate that whey represents a valuable source of bioactive compounds and that the set-up of processes of revalorization of milk byproducts is a promising path in the obtention of high revenue-generating products from dairy industrial waste.

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Biological Processes as Promoting Way for Both Treatment and Valorization of Dairy Industry Effluents

Cited by 52 publications

References 86 publications

Optimization of Parameters Using Response Surface Methodology to Develop a Novel Kefir-Like Functional Beverage from Cheese Whey Enriched with Myrtle Juice

Optimization of Parameters Using Response Surface Methodology to Develop a Novel Kefir-Like Functional Beverage from Cheese Whey Enriched with Myrtle Juice

Application of Air Cathode Microbial Fuel Cells for Energy Efficient Treatment of Dairy Wastewater

High-Resolution Mass Spectrometry and Chemometrics for the Detailed Characterization of Short Endogenous Peptides in Milk By-Products

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