Abstract
The objective of this study was characterization of dairy waste whey and its’ utilization for the production of ethanol. Whey is a byproduct and not considered as a resource in many milk processing factories. Usually, it is discharged to rivers and surface water. The physiochemical characteristics of whey was determined by Lactoscan Milk Analyzer, Refractometer and Titration Methods. Dairy whey consisted of biological oxygen demand and chemical oxygen demand. It represents largely disaccharide sugar content which is known as lactose (0. 36 – 0. 48) g/mL and it could highly pollute the environment or water bodies. However, this whey waste was changed into ethanol by yeast strain, kluyveromyces delphensis. The experimental design was studied with central composite design to investigate the effects of significant factors including initial lactose concentration, yeast cell concentration, temperature and pH value on fermentation process. In the present work, the best operating conditions were found at 6.15g/L (initial lactose conc.), 10g/L (yeast cell conc.), 27oC (temperature) and 5.5 pH value respectively. The maximum ethanol yield obtained from cheese whey was 40.4 % (2.5g/L). Functionally, ethanol was determined by Fourier Transmission Infrared with the help of Infrared correlation charts and moreover, its characteristic was investigated. As a result, cheese whey is a good resource for a production of ethanol.
Highlights
Milk is the natural food designed for mammals and it provides energy from the carbohydrate present in the form of lactose
Dairy cheese whey was a byproduct that containing lactose (0. 36 – 0. 48 g/mL) and was used as fermentation media to support microorganism growth during fermentation
The quadratic polynomial model satisfies the assumption of analysis of variance (ANOVA) which means the distribution of error was approximately normal
Summary
Milk is the natural food designed for mammals and it provides energy from the carbohydrate present in the form of lactose. Large quantities of whey are produced as a byproduct during the manufacture of cheese and casein; which must be processed in an environmentally acceptable form before disposal as they can quickly deplete oxygen level in natural water systems because of its high chemical oxygen demand [7]. Utilization of cheese whey as a fermentation substrate to produce ethanol is an effort to supply renewable energy [1]. Ethanol production from dairy cheese whey is inexpensive since the process no requirement for further separation techniques. Development of novel alternative technologies that require minimal preprocessing would improve overall economics for the ethanol industry, but would create a new value-added market for this surplus dairy waste stream and reduce the environmental burden of whey permeate disposal [16]. Optimizations of ethanol yield from Cheese Whey through Response surface methodology with central composite design provide proper design for operating condition [2]
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