Impact of Dairy Effluent on Environment—A Review

Raghunath, B. V.; Punnagaiarasi, A.; Rajarajan, G.; Irshad, A.; Elango, A.; Kumar, G. Mahesh

doi:10.1007/978-3-319-27228-3_22

Cited by 39 publications

(18 citation statements)

References 2 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…It is also noteworthy that the effluents from the dairy industries are highly polluting for the environment when untreated due to their high Biological Oxygen Demand (BOD) and Chemical Oxygen Demand (COD) [ 54 ]. Therefore, seeking alternatives for the use of excess colostrum and whey volumes is also important from an environmental point of view.…”

Section: Resultsmentioning

confidence: 99%

Nutritional and physicochemical quality of formulations based on colostrum and bovine whey

et al. 2022

View full text Add to dashboard Cite

The objective of this study was to investigate the nutritional quality of bovine colostrum and whey mixtures. Five whey with bovine colostrum formulations were prepared (90:10; 80:20; 70:30; 60:40 and 50:50 whey:colostrum v:v) to be subjected to low-temperature pasteurization (63°C to 65°C for 30 minutes) and freeze-drying. The samples underwent chemical composition characterization, fatty acid profile analysis, determination of contamination by Enterobacteriaceae, pH, and Dornic acidity measurements before and after vat pasteurization. The amount of protein, fat, total solids, defatted dry extract, Brix and density increased as the bovine colostrum concentration increased. The level of saturated fatty acids and the thrombogenicity and atherogenicity indices reduced, while unsaturated fatty acids increased as the level of added bovine colostrum increased. The low-temperature pasteurization of the formulations was possible and effective, eliminating contamination by Enterobacteriaceae in the samples. Mixing bovine colostrum and whey reduced the colostrum viscosity, allowing a successful pasteurization procedure. Due to colostrum composition, the formulations yielded a higher nutritional value when compared to whey alone. The parameters applied in the formulation of mixtures of bovine colostrum and whey resulted in valuable ingredients for preparing novel dairy products.

show abstract

Section: Resultsmentioning

confidence: 99%

Nutritional and physicochemical quality of formulations based on colostrum and bovine whey

et al. 2022

View full text Add to dashboard Cite

show abstract

“…Generally, the waste water generated from the dairy industry contains high amount of solid organic compounds. The dairy industry mainly handles large quantity of milk that contains large quantities of milk constituents like casein, inorganic salts (Raghunath BV et al 2016 ). The quality of the effluent is majorly determined by quantity of milk processed and the type of product manufactured.…”

Section: Extensive Sources Of Industrial Effluentmentioning

confidence: 99%

A comprehensive review on comparison among effluent treatment methods and modern methods of treatment of industrial wastewater effluent from different sources

Sathya¹,

Nagarajan²,

Malar³

et al. 2022

Appl Water Sci

View full text Add to dashboard Cite

In recent years, rapid development in the industrial sector has offered console to the people but at the same time, generates numerous amounts of effluent composed of toxic elements like nitrogen, phosphorus, hydrocarbons, and heavy metals that influences the environment and mankind hazardously. While the technological advancements are made in industrial effluent treatment, there arising stretch in the techniques directing on hybrid system that are effective in resource recovery from effluent in an economical, less time consuming and viable manner. The key objective of this article is to study, propose and deliberate the process and products obtained from different industries and the quantity of effluents produced, and the most advanced and ultra-modern theoretical and scientific improvements in treatment methods to remove those dissolved matter and toxic substances and also the challenges and perspectives in these developments. The findings of this review appraise new eco-friendly technologies, provide intuition into the efficiency in contaminants removal and aids in interpreting degradation mechanism of toxic elements by various treatment assemblages.

show abstract

“…The dairy industries primarily comprise processing of raw milk into various foodstuffs like consumer milk, condensed milk, butter, cheese, dried milk (milk powder), yogurt and ice cream, using methods like chilling, pasteurization, and homogenization. As the demand for milk and their related products increases continually, the dairy industries also have grown rapidly in India [ 110 ]. Likewise, the waste generated from these industries caused serious environmental problems.…”

Section: Food Processing Industries and Their By-productsmentioning

confidence: 99%

Fermentation: A Boon for Production of Bioactive Compounds by Processing of Food Industries Wastes (By-Products)

et al. 2018

View full text Add to dashboard Cite

A large number of by-products or wastes are produced worldwide through various food industries. These wastes cause a serious disposable problem with the environment. So, now a day’s different approaches are used for alternative use of these wastes because these by-products are an excellent source of various bioactive components such as polyphenols, flavonoids, caffeine, carotenoids, creatine, and polysaccharides etc. which are beneficial for human health. Furthermore, the composition of these wastes depends on the source or type of waste. Approximately half of the waste is lignocellulosic in nature produced from food processing industries. The dissimilar types of waste produced by food industries can be fortified by various processes. Fermentation is one of the oldest approaches and there are three types of fermentation processes that are carried out such as solid state, submerged and liquid fermentation used for product transformation into value added products through microorganisms. Selections of the fermentation process are product specific. Moreover, various studies were performed to obtain or fortified different bioactive compounds that are present in food industries by-products or wastes. Therefore, the current review article discussed various sources, composition and nutritive value (especially bioactive compounds) of these wastes and their management or augmentation of value-added products through fermentation.

show abstract

Impact of Dairy Effluent on Environment—A Review

Cited by 39 publications

References 2 publications

Nutritional and physicochemical quality of formulations based on colostrum and bovine whey

Nutritional and physicochemical quality of formulations based on colostrum and bovine whey

A comprehensive review on comparison among effluent treatment methods and modern methods of treatment of industrial wastewater effluent from different sources

Fermentation: A Boon for Production of Bioactive Compounds by Processing of Food Industries Wastes (By-Products)

Contact Info

Product

Resources

About