Unlocking the potential of second cheese whey: a comprehensive review on valorisation strategies
Francesco Fancello,
Giacomo Zara,
Forough Hatami
et al.
Abstract:The second cheese whey (SCW) is the liquid fraction that remains after the production of whey-cheeses. SCW appears as a white to yellow/green opalescent liquid with suspended solids and contains up to 6% lactose and variable amounts of proteins, fats, and mineral salts. Due to its organic load, SCW is characterized by levels of Biochemical Oxygen Demand and Chemical Oxygen Demand that are significantly higher than urban wastewater. Therefore, it poses an environmental challenge and represents a significant cos… Show more
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