Non-food applications of milk components and dairy co-products: A review

Abstract

-Milk contains a lot of different components with their own functional properties and some of them, such as casein, have been used in the manufacture of non-food technical products for many years. The present review deals with the non-food applications of (i) the major individual components of milk: proteins (casein; soluble proteins); lactose; milk fat and (ii) whey, a co-product of cheese and casein manufacture. New applications of milk proteins on a laboratory scale are focused on the manufacture of protein-based films and biomaterials. Also, fermentation of lactose and whey provides low molecular weight compounds and exopolysaccharides. These promising routes for giving added value to dairy co-products and effluents should be applied to achieving a great reduction in dairy industry wastes.Non-food application / casein / lactose / whey / whey protein / milk fat / fermentation Résumé -Applications non-alimentaires des constituants du lait et des coproduits de l'industrie laitière : revue. Le lait est composé de différents constituants présentant chacun des propriétés fonctionnelles caractéristiques et ayant été valorisés dans le domaine non-alimentaire depuis de nombreuses années. L'objectif de cet article est de passer en revue ces applications nonalimentaires pour (i) les constituants individuels majoritaires du lait pris séparément à savoir : protéines (caséines ; protéines solubles), lactose, matière grasse ; et (ii) le lactosérum, co-produit de la transformation du lait en fromage ou en caséine. La fabrication de films et de biomatériaux à base de protéines apparaît comme l'une des applications les plus récentes et les plus attractives. D'autre part, la fermentation du lactose et/ou du lactosérum permet d'obtenir une grande variété de composés de faible masse molaire ainsi que des exopolysaccharides eux-mêmes valorisables. La variété des applications non-alimentaires répertoriées permet d'envisager différentes voies de valorisation pour les co-produits et les effluents de l'industrie laitière dans l'objectif de réduire au maximum les rejets.

Biotechnological Utilization with a Focus on Anaerobic Treatment of Cheese Whey: Current Status and Prospects

“…and presenting the different production methods [12][13][14][15][16][17][18]. Some other reviews focus on the AD of dairy industry effluents including CW [2,19,20], the two phase anaerobic treatment of various wastewaters [21,22] and the AD of various industry effluents [23].…”

Kinetics of Microbial Production of 2, 3-Butanediol from Cheese Whey Using Klebsiella pneumonia

“…m, g and L refers to klebsiella pneumonia, 2,3-BD and lactose in the Figure 1 and 2. Table 2 shows that pH value of the spent medium of the production of 2,3-BD in both unstirred (A 1 The concentration of 2,3-BD production 10.626g/l, 17.788g/l, 4.234g/l and 8.832g/l equivalent to 36.6%w/w, 61.3%w/w, 29.2%w/w and 60.9%w/w of lactose utilization for A 1 , A 2 , B 1 and B 2 respectively were obtained at the optimum pH value. The results are found to be higher than that reported by Speckman (1988) [21] who used Bacillus polymyxa; Barette et al (1983) [19] who use Klebsiella pneumonia and Enterobacter aerogene but variation in the production of 2, 3-BD associated with variation in initial concentration of the cheese whey and the lactose content of the cheese whey used; and Vishwakarma (2010) [14] who used Klebsiella oxytoca.…”

“…Though, aerobic biodegradation of cheese whey achieves a higher degree of the reduction of the main contaminant indicators of COD and BOD compared with anaerobic biodegradation [8], [10]. A number of options have been proposed to convert permeate to value added products and other more profitable alternatives [1]- [3], [10]- [12], [14], one of which is production of potentially value added chemical 2,3-BD having diverse applications in chemical industries. Many researchers work on the production of 2,3-BD and its immediate precursor has centered around the microorganisms such as Klebsiella oxytoca, Klebsiella pneumonia, Bacillus polymyxa, Enterobacter aerogenes etc.…”

Whey Lactose as a Raw Material for Microbial Production of Biodegradable Polyesters

“…Cheese whey, representing about the 85-95% (Guimarães et al, 2010) of the milk volume, constitutes a waste-and surplus material from dairy and cheese industries in many regions of the world (Illanes, 2011). The reported amounts of whey that are produced globally vary from 1.15*10 8 tons (Peters, 2006) to 1.40*10 8 tons (Audic, 2003) per year. OECD-FAO estimations for 2008 even report 1.60*10 8 tons with annual increase of 1-2% (reviewed in Guimarães et al, 2010).…”