The DOI matches its Crossref record; 97 of the 97 references it cites were found in a registry or an index.
Cheese whey management: A review
Open accessAbstract
Cheese whey is simultaneously an effluent with nutritional value and a strong organic and saline content. Cheese whey management has been focused in the development of biological treatments without valorization; biological treatments with valorization; physicochemical treatments and direct land application. In the first case, aerobic digestion is reported. In the second case, six main processes are described in the literature: anaerobic digestion, lactose hydrolysis, fermentation to ethanol, hydrogen or lactic acid and direct production of electricity through microbial fuel cells. Thermal and isoelectric precipitation, thermocalcic precipitation, coagulation/flocculation, acid precipitation, electrochemical and membrane technologies have been considered as possible and attractive physicochemical processes to valorize or treat cheese whey. The direct land application is a common and longstanding practice, although some precautions are required. In this review, these different solutions are analyzed. The paper describes the main reactors used, the influence of the main operating variables, the microorganisms or reagents employed and the characterizations of the final effluent principally in terms of chemical oxygen demand. In addition, the experimental conditions and the main results reported in the literature are compiled. Finally, the comparison between the different treatment alternatives and the presentation of potential treatment lines are postulated.
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Cites
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Cited by
Current options for the valorization of food manufacturing waste: a review
Mirabella, N., Castellani, V., & Sala, S. (2014) · Journal of Cleaner Production · doi:10.1016/j.jclepro.2013.10.051 · Cited by 1,166
Yadav, J. S. S., Yan, S., Pilli, S., Kumar, L., Tyagi, R. D., & Surampalli, R. Y. (2015) · Biotechnology Advances · doi:10.1016/j.biotechadv.2015.07.002 · Cited by 425
Rao, M., Bast, A., & de Boer, A. (2021) · Sustainability · doi:10.3390/su13084428 · Cited by 115
Synthesis of Lactose-Derived Nutraceuticals from Dairy Waste Whey—a Review
Nath, A., Verasztó, B., Basak, S., Koris, A., Kovács, Z., & Vatai, G. (2016) · Food and Bioprocess Technology · doi:10.1007/s11947-015-1572-2 · Cited by 71
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Metadata
- Authors
- Prazeres, A. R., Carvalho, F., & Rivas, J.
- Venue
- Journal of Environmental Management
- Publisher
- Elsevier BV
- Published
- 2012-11
- Volume
- 110
- Pages
- 48-68
- ISSN
- 0301-4797 (ISSN-L)
- OpenAlex
- W2068773609
- Cited by
- 829
- References
- 97
- FWCI
- 76.43
- Type
- journal article
- Language
- en
- Open access
- green
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Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
