Concentrated Cheese Whey Research Articles

Enhancement of biomass productivity and biochemical composition of alkaliphilic microalgae by mixotrophic cultivation using cheese whey for biofuel production

The growth of microalgae under alkaline conditions ensures an ample supply of CO2 from the atmosphere, with a low risk of crashing due to contamination and predators. The present study investigated the mixotrophic cultivation of two alkaliphilic microalgae (Tetradesmus obliquus and Cyanothece sp.) using cheese whey as an organic carbon source. The variation in cheese whey concentration (0.5–4.5% (v/v)), culture pH (7–11), and NaNO3 concentrations (0–2 gL−1) was evaluated using central composite design in response to biomass productivity and the contents of lipids, total proteins, and soluble carbohydrates. Both investigated microalgae effectively utilized cheese whey as an organic carbon source. The optimum conditions for simultaneously maximizing biomass and lipid productivity in T. obliquus were 3.5% (v/v) whey, pH 10.0, and 0.5 g L−1 NaNO3. Under these conditions, the biomass, lipid, soluble carbohydrate, and protein productivities were 48.69, 20.64, 7.02, and 10.97 mg L−1 day−1, respectively. Meanwhile, Cyanothece produced 52.78, 11.42, 4.31, and 7.89 mg L−1 day−1 of biomass, lipid, carbohydrate, and protein, respectively, at 4.5% (v/v) whey, pH 9.0, and 1.0 g L−1 NaNO3. The lipids produced under these conditions were rich in saturated fatty acids (FAs) and monounsaturated FAs, with no polyunsaturated FAs in both microalgae. Moreover, several biodiesel characteristics were estimated, and results fell within the ranges specified by international standards. These findings indicate that the mixotrophic cultivation of alkaliphilic microalgae could open new avenues for promoting microalgae productivity through low-cost biofuel production.

The effect of adding concentrated cheese whey prepared by ultrafiltration on the quality of Syrian bread.

The objective of this study is to evaluate the effect of adding two types cheese whey (W) contaning 0.9% protein and concentrated cheese whey (CW) containing 7.61% protein on the physical, chemical and sensory properties of Syrian bread. Concentrated whey samples were prepared using a UF membrane unit of 15KDa at 25°C and 4 bars. Both W and CW samples were added to wheat flour (72% extraction rate) at dilution level: 0, 25, 50, 75, and 100% levels. The effects of W and CW on dough rheology were evaluated using farinograph and alveograph parameters. The addition of 25% W or 50% CW improved the dough stability in the farinogram, as well as pressure and energy values in the alveogram. Significant increases were observed in ash, minerals (Ca, K, Mg, and P), and protein content (13.8%) when 50% CW was added to the dough. The results of sensory analysis showed that Syrian bread containing 25% whey (W) or 50% whey concentrate (CW) has achieved highest overall acceptability scores than control.

Progressive freeze concentration of cheese whey for protein and lactose recovery

Cheese whey (CW) is one of the main problematic waste streams in the dairy industry. CW and its protein and lactose content was concentrated through progressive freeze concentration (FC). The screening of different operating conditions was performed to set the agitation rate and cooling temperature resulting in optimal concentration efficiencies (600 rpm and −5 °C). In each screening assay 50% of the initial CW volume was frozen and the influence of the operating conditions on protein and lactose phase distribution (ice and concentrated liquid) and content. Additionally, a four-stage FC procedure was also performed under optimal conditions resulting in a concentration up to 20.52% (w/w) of total solids, with 13.93% of protein content in the concentrated fraction and 6.24% (w/w) of lactose in the ice fraction. The present study demonstrated the potential behind FC to concentrate and valorise waste streams such as cheese whey.

Sequential Dark-Photo Batch Fermentation and Kinetic Modelling for Biohydrogen Production Using Cheese Whey as a Feedstock.

The present work describes the utilisation of cheese whey to produce biohydrogen by sequential dark-photo fermentation. In first stage, cheese whey was fermented by Enterobacter aerogenes 2822 cells in a 2 L double-walled cylindrical bioreactor to produce hydrogen/organic acids giving maximum biohydrogen yield and cumulative hydrogen of 2.43 ± 0.12molmol-1 lactose and 3270 ± 143.5mL at cheese whey concentration of 105mM lactose L-1. The soluble metabolites of dark fermentation when utilised as carbon source for photo fermentation by Rhodobacter sphaeroides O.U.001, the yield, and cumulative hydrogen was increased to 4.22 ± 0.20molmol-1 VFA and 3800 ± 170mL, respectively. Meanwhile, an overall COD removal of about 38.08% was also achieved. The overall biohydrogen yield was increased from 2.43 (dark fermentation) to 6.65 ± 0.25molmol-1 lactose. Similarly, the modelling for biohydrogen production in bioreactor was done using modified Gompertz equation and Leudeking-Piret model, which gave adequate simulated fitting with the experimental values. The carbon material balance showed that acetic acid, lactic acid, and CO2 along with microbial biomass were the main by-products of dark fermentation and comprised more than 75% of carbon consumed.

Development of a technological scheme and economic justification of ultrafiltration purification and concentration of cheese whey

The paper proposes an engineering calculation method, on the basis of which it was proposed to use three ultrafiltration units connected in series for the ultrafiltration separation of cheese whey components. These installations operated in a continuous cycle, which contained membrane devices with the calculated parameters. This paper describes a scheme for obtaining whey protein concentrate from cheese whey formed during the processing of milk into rennet cheese. The scheme works on a tubular ultrafiltration apparatus - it was accepted for development at ChS VERO LLC. In our proposed scheme, an electrodialysis unit is used, since this unit has more advantages than others. The advantage of the electrodialysis unit is the demineralization of technological solutions with a high dry matter content (concentrated whey, gelatin, sugar syrup, chicory syrup, glycerin) and tolerance. The productivity of the selected electrodialysis plant allows the concentrated volume to be brought to a demineralization level of 80% in about 1 hour. The work describes in detail the scheme of the concentration line for LLC "VEKSHA" and LLC "ChS" VERO "with obtaining dry whey concentrate, including a tube-type ultrafiltration apparatus. Also substantiated is the value determined by the ratio of the results of production and labor costs and funds for the production of cheese whey for LLC "ChS" VERO "and LLC" VEKSHA ". The expected economic effect from the introduction of the line will be 4200 thousand rubles. for LLC "VEKSHA" and 980 thousand rubles. for LLC "ChS" VERO "per year in prices of 2021.

Biohydrogen Production from Agro-industrial Wastes Using Clostridium beijerinckii and Isolated Bacteria as Inoculum

The objective of this work was to evaluate the potential of biohydrogen production in agro-industrial residues, which were soft drink wastewater (SDW), corn steep liquor (CSL), cheese whey (CW), and expired Guaraná soft drink, using one model strain Clostridium beijerinckii ATCC 8260 and newly isolated Clostridium butyricum DEBB-B348. The agro-industrial residues were characterized, and all of them contained significant concentrations of carbohydrates such as glucose, fructose, lactose, and maltose, and in the case of CSL and CW they also contained significant concentrations of amino acids. After performing subsequent experimental designs, the significant factors were cheese whey concentration, corn steep liquor concentration, and fermentation time for C. beijerinckii, and corn steep liquor concentration and fermentation time for C. butyricum (p ≤ 0.05), with R2 of 0.950 and 0.895, respectively. The maximum hydrogen volume production was 18.5 ± 1.68 mL and 27.4 ± 1.84 mL for each strain, respectively. It is noteworthy the high yield of hydrogen produced with C. beijerinckii (235 mL H2/g COD removed) and C. butyricum (310 mL H2/g COD removed). It was also noted that CSL and/or CW-based culture media do not need to be supplemented with cysteine-HCl. These results indicate a potential hydrogen production process utilizing less expensive substrates.

Chlorella sorokiniana cultivation in cheese whey for β-galactosidase production

Biotechnological processes with microalgae with the aim to achieve high biomass yields must choose the appropriate nutrients and physicochemical parameters, taking into account the specific characteristics of each species to determine the basic needs for its growth. In the present study, the better growth condition of Chlorella sorokiniana IPR 7104 was optimized to reach the maximum beta-galactosidase production. The cheese whey concentration (%), temperature (˚C) and pH were factors investigated and a Box-Behnken Design (BBD) approach was implemented using Statistica 7.0 software. We observed that the cultivation condition to Chlorella sorokiniana IPR 7104 was the heterotrophic, which showed the major enzymatic activity, consequently a lower residual lactose content. Under heterotrophic conditions (without light) the β-galactosidase activity increased linearly until the 8th day. Biomass production grew linearly on the 12th day. The microalgae consumed 89.6% of lactose in 3 days, showing a high capacity to metabolize this disaccharide, through β-galactosidase synthesis. The maximum β-galactosidase production by Chlorella sorokiniana IPR 7104, in heterotrophic conditions and using cheese whey as carbon source, is obtained using the following conditions: 30°C temperature, concentration of ethanol at 20% and time of 4 min.

Mathematical model of the process of ultrafiltration concentration of secondary milk raw materials in tubular membrane devices with filtering elements of BTU 05/2 type

For the qualitative application of ultrafiltration processes for the concentration and purification of food solutions, both experimental studies and a mathematical description of the processes of the membrane separation process of solutions from the standpoint of the development of computational mathematical models are required. In this work, by analytical solution of equations, that is, by the method of finite differences, mathematical equations are solved. To obtain the system, the flow continuity equations, convective diffusion equations, Navier-Stokes equations and flow equations with boundary conditions were solved in order to build a mathematical model of the process of ultrafiltration protein concentration in cheese whey in the production of rennet cheeses. As a result of the analytical solution of the equations, a system of mathematical equations was obtained that allows one to construct a profile of changes in the flow rates of the solution along the cross-section of the intermembrane channel and to determine the protein concentration in cheese whey along the length of the tubular ultrafiltration element BTU 05/2 of industrial type. The obtained mathematical model makes it possible to theoretically describe the process of ultrafiltration protein concentration in cheese whey along the entire length of the membrane channel of the tubular element under laminar and transient regimes of solution flow. The resulting system of mathematical equations makes it possible to find the numerical values of the mass flow rate of cheese whey, make it possible to calculate the specific output flow when the transmembrane pressure changes and to calculate the concentration of solutes in the secondary milk raw materials on the left and right ultrafiltration membrane of the intermembrane channel. The adequacy of the developed mathematical model was carried out by comparing the calculated and experimental data on the specific output flow when the transmembrane pressure in the intermembrane channel changes from 0.1 to 0.25 MPa with ultrafiltration concentration of cheese whey. The deviation of the calculated data found by the mathematical model from experimental studies obtained on a semi-industrial tubular ultrafiltration plant BTU 05/2 using semipermeable membranes, in which the active layer is made of fluoroplastic, hemisulphone and polyethersulfone, did not exceed 10%.

Produção e caracterização físico-química, microbiológica e sensorial de bebidas lácteas fermentadas prebióticas sabor tamarindo

RESUMO: O soro de queijo é um coproduto produzido em grande quantidade pela indústria láctea que tem alto potencial de uso como matéria-prima por ser altamente nutritivo. Por outro lado, o uso de farinha de biomassa de banana verde tem sido muito utilizado como espessante natural pela indústria alimentícia por ser uma opção mais saudável e barata. Dentro deste contexto, este trabalho estudou uma melhor formulação para produção de uma bebida láctea fermentada, sabor tamarindo, a base de soro de queijo e biomassa de banana verde. Para isso foi realizado um delineamento composto central rotacional (DCCR) 22, com três repetições no ponto central, onde foram elaboradas 11 formulações, variando-se a concentração de soro de queijo (30-50%) e de farinha de biomassa de banana verde (0,29 – 1,7%). Todos os tratamentos foram submetidos a caracterização físico-química, microbiológica e teste de aceitação com 60 provadores não treinados. Em relação aos aspectos físico-químicos as bebidas lácteas com até 40% de soro apresentaram-se dentro dos padrões da legislação e com formulações de baixo teor lipídico (≤ 2%) e alto valor proteico (≥ 1%). Em relação às análises microbiológicas, todas as formulações encontraram-se dentro dos padrões. O uso de soro de queijo até 50% e farinha de biomassa até 1% foram vantajosos na produção de bebida láctea bem aceita sensorialmente. Ao fim, a formulação de um novo produto com boa aceitação e de baixo custo se apresenta com potencial de comercialização e diversificação na produção de derivados lácteos para as agroindústrias do Brasil.
 PALAVRAS-CHAVE: Inovação Tecnológica, Fruta regional, DCCR.

Caspian seawater desalination and whey concentration through forward osmosis (FO)-reverse osmosis (RO) and FO-FO-RO hybrid systems: Experimental and theoretical study

The current experimental and theoretical study proposes forward osmosis (FO)-reverse osmosis (RO) (FR*) and FO-FO-RO (FFR) hybrid systems to combine concentration of cheese whey and Caspian seawater desalination. The powerful TF-PMM was used as a FO membrane. The impact of sales of concentrated cheese whey on reducing Caspian seawater desalination costs was studied. The results showed that the TF-PMM has good potential for concentration of cheese whey with a water flux of about 12.62 L/m2h. In terms of permeate concentration (Cp) and at low recovery rates (RR), the choice of FR* and FFR hybrid systems with 0.3 M NaCl as the draw solution (DS) should be the priority. At high RR, although the sensitivity of the type of system is reduced, the FR* system should not be used. The total power consumption (Est) for the FR*-30 % and FR*-50 % systems are lower than that of a single RO unit. In FR* hybrid system by increasing the RRFO1, the power consumption of the FO unit and also the Est decreased. Also, in the FFR system, by increasing the concentration of the DS, while increasing the Est, the power consumption portion of the FO unit decreased. The existence of a valuable by-product in the proposed hybrid systems increases the allowable limit of the cost of required equipment and other operating costs to achieve profitability and reach the break-even point. In the meantime, the FR*-50 % system generates the most revenue, and also the quality of produced freshwater from the FFR-50 %–0.3 M system is the highest.

Pilot scale concentration of cheese whey by forward osmosis: A short-cut method for evaluating the effective pressure driving force

Cheese whey was concentrated to a concentration factor of 2.7 in a pilot scale forward osmosis filtration system, using a commercial cellulose triacetate membrane in a spiral-wound configuration. The whey was concentrated in a batch mode, using sodium chloride as the draw solution at initial osmotic pressures of 53–75 bar. During the process, flux was shown to reduce due to the simultaneous decrease in the bulk osmotic pressure of the draw solution, increase in the bulk osmotic pressure of the whey and the effect of concentration polarisation on both sides of the membrane. The flux is known to be driven by the effective osmotic pressures of whey and the draw solution on the surface of the membrane active layer. A short-cut approach that requires minimal information in advance about the osmotic pressure of whey and the geometry of the filtration system was implemented, enabling the determination of these effective osmotic pressures. The results obtained were shown to be in agreement with the fundamental forward osmosis flux model. The short-cut approach can be utilised for estimating effective osmotic pressures of other liquid food streams to be concentrated by forward osmosis, without the need of external measurements.

On the evaluation of filtered and pretreated cheese whey as an electron donor in a single chamber microbial fuel cell

In the present study, the valorization of cheese whey (CW) as an electron donor in an air-cathode single-chamber microbial fuel cell (MFC) was studied. Filter-sterilized raw and pretreated-acidified diluted CW (after 48 h of fermentation at mesophilic temperature) were used as substrates, in order to investigate the effect of the two different handlings on the MFC performance. The pretreatment-acidification experiments were performed under different operational conditions (initial dilutions giving chemical oxygen demand (COD) concentrations of 2 and 4 g/L as well as initial pH adjusted to 6.7 and without pH adjustment) in order to obtain maximum acidification efficiency and energy recovery, in the form of hydrogen. The effect of organic load on the efficiency of the MFC was studied, aiming at exploring the possibility of achieving a successful operation at the highest possible initial concentration of CW (smallest dilution). The experimental results showed that CW is a suitable and promising substrate for electricity production using MFC, with a maximum power density of 3.26 W/m3 (0.33 MJ/kg COD) for filter-sterilized CW diluted to an initial concentration of 0.8 g COD/L. Combining MFC technology with the pretreatment/acidification process, during which hydrogen is also produced, a total energy of 2.37 MJ/kg COD could be recovered.

Dark fermentative hydrogen production from cheese whey using hydrogen-producing bacteria isolated from Mount Pancar hot spring, West Java

One of the most promising ways to produce high hydrogen yield is through dark fermentation by using dark fermentative bacteria due to the capability of these microbial agents to convert various organic compounds, particularly sugar, into hydrogen gas. In this study, three Gram-positive hydrogen-producing bacteria with a different character of colony on agar, namely as RP 009, RP 010, and RP 011, had been successfully isolated from Mount Pancar hot spring, West Java. All these isolates were able to produce hydrogen gas in all cheese whey concentration, consisting of cheese whey 30%, 60%, and 100%. RP 011 was the most favorable hydrogen producers in this study due to its high hydrogen productivity (4,400.625 ml biogas/L medium) as well as its ability to adapt and consecutively produce hydrogen even in the very high concentration of the organic compound. The best cheese whey concentration for hydrogen production in this study was 60%, considering the efficiency and effectiveness of the organic compound conversion into hydrogen gas. Ultimately, this study presented the potential of high hydrogen productivity of indigenous hot spring bacteria isolated from Mount Pancar hot spring in which had major potential for environmentally friendly bioenergy and biomass refineries.

Biohydrogen and polyhydroxyalkanoates (PHA) as products of a two-steps bioprocess from deproteinized dairy wastes

In this study a two-steps bioprocess approach aimed at biohydrogen production via dark-fermentation, and polyhydroxyalkanoates-PHA production by mixed microbial cultures, was proposed to valorise two dairy-waste streams coming from cheese whey deproteinization (i.e. Ricotta cheese production and ultrafiltration). During the first step, the increase of OLR was tested, resulting in higher daily H2 volume (3.47 and 5.07 NL H2 d−1 for second cheese whey-SCW and concentrated cheese whey permeate-CCWP) and organic acids production (14.6 and 12.6 g L−1 d−1 for SCW and CCWP) for both the substrates, keeping good conversion of sugars into H2 (1.37 and 1.93 mol H2 mol−1 sugars for SCW and CCWP). During the second step, the organic acids were used for PHA production reaching high conversion yields for both the fermented streams (as average 0.74 ± 0.14 mg CODPHA mg−1 CODOA-in), with a maximum polymer content of 62 ± 4.5 and 55.1 ± 1.3% (g PHA g−1 VSS) for fermented SCW and fermented CCWP respectively. For the results reported, this study could be taken into consideration for larger scale application.

Combination of LEDs and cognitive modeling to quantify sheep cheese whey in watercourses

The concentration of sheep cheese whey (CW) in water obtained from two Spanish reservoirs, two Spanish rivers, and distilled water has been estimated by combining spectroscopic measurements, obtained with light-emitting diodes (LEDs), and linear or non-linear algorithms. The concentration range of CW that has been studied covers from 0 to 25% in weight. Every sample was measured by six different types of LEDs possessing different emission wavelengths (blue, orange, green, pink, white, and UV). 1,800 fluorescence measurements were carried out and used to design different types of models to estimate the concentration of CW in water. The fluorescence spectra provided by the pink LED originated the most accurate mathematical models, with mean square errors lower than 3.3% and 2.5% for the linear and non-linear approaches, respectively. The pink LED combined with the non-linear model, which was an artificial neural network, was further validated through a k-fold cross-validation and an internal validation. It should be noted that the sensor used here has been designed and produced by a 3D printer and has the potential of being implemented in situ for real-time and cost-effective analysis of natural watercourses.

Sweet As Sugar-Efficient Conversion of Lactose into Sweet Sugars Using a Novel Whole-Cell Catalyst.

Lactose, the sugar contained in milk, has a low sweetness. We have constructed an efficient whole-cell catalyst (WCC) that can be grown on dairy waste and that is able to convert lactose into a mixture of sugars as sweet as sucrose. The WCC is based on Corynebacterium glutamicum ATCC13032, which has been engineered to metabolize lactose, to express xylose and arabinose isomerase, and to eliminate byproduct formation. When introduced in concentrated cheese whey permeate, its content of 98 g/L lactose was completely hydrolyzed and the liberated sugars partially isomerized into 23.5 g/L fructose and 20.4 g/L tagatose, which corresponds to a 49% conversion of the glucose and a 44% conversion of galactose. The latter is similar to what can be obtained using purified enzymes. The new technology enables better resource utilization and allows for dairy waste to be converted into a valuable food sweetener with many potential uses.

Continuously monitored lactose crystallization in a vibrated bed

Abstract The aim of this work was to evaluate the crystal size distribution (CSD) and microscopy of the crystalline phase in isothermal lactose crystallization, using a high seeding concentration (dense phase). In-line monitoring was carried out using Focused Beam Reflectance Measurement (FBRM) and Particle Vision Measurement (PVM) probes in a stainless steel trunk-conical shaped jacketed crystallizer. The vibratory shaking system consisted of two perforated discs coupled to a movable axle. A conventional crystallization unit, with a three-blade propeller attached to a stainless steel shaft, was used for comparison. Concentrated cheese whey, purified with an organic coagulant, and commercial lactose solutions were used. Crystallization was improved in the high-purity solutions. Microparticles and/or aggregates appeared before seeding, mainly in the purified cheese whey solution, in which there are impurities. Secondary nucleation was present in both the vibratory agitation and conventional rotary agitation systems, being intensified by increases in agitation. Crystallization in a vibratory system should be carried out with a vibration frequency of 250 rpm, since an increase to 400 rpm reduced the amount of larger crystals.

Biohydrogen production from mixtures of agro-industrial wastes: Chemometric analysis, optimization and scaling up

Cheese whey (CW) and wheat straw hydrolysate (WSH) were used to produce biohydrogen by anaerobic co-digestion of multiple substrates. In this work, the influence of pH, temperature, substrates concentrations on the biohydrogen production was explored with the application of the principal component analysis (PCA) and the hierarchical clustering analysis (HCA), allowing the identification of the main clusters and the uniqueness of some experiments. Response surface methodology (RSM) was used to evaluate the individual and interactive effects of pH, temperature, CW concentration and WSH concentration in the fermentation. Optimal operational conditions obtained by RMS were 5 g L−1 WSH, 25 g L−1 CW, 26.6 °C and pH 7.25. With these conditions was expected 5724.5 mL H2 L−1. When optimal conditions were tested using 0.11-L anaerobic serological bottles, 1-L and 4-L bioreactors the results obtained for biohydrogen production were 4554.5 ± 105, 3685 ± 305 and 4132.3 ± 151 mL H2 L−1, respectively; on the other hand, the biohydrogen production rate was improved from 66.6 to 89.5 mL H2 L−1 h−1. Results demonstrate that it is possible to use WSH and CW, both individually and in combination, as a substrate for the production of biohydrogen.

Continuous hydrogen production from cofermentation of sugarcane vinasse and cheese whey in a thermophilic anaerobic fluidized bed reactor

The co-fermentation of vinasse and cheese whey (CW) was evaluated in this study by using two thermophilic (55° C) anaerobic fluidized bed reactors (AFBRs). In AFBR using vinasse and CW (AFBR-V-CW), the CW was added in increasing proportions (2, 4, 6, 8, and 10 g COD.L−1) to vinasse (10 g COD.L−1) to assess the advantage of adding CW to vinasse. By decreasing the hydraulic retention time (HRT) from 8 h to 1 h in AFBR-V, maximum hydrogen yield (HY), production rate (HPR), and H2 content (H2%) of 1.01 ± 0.06 mmol H2.g COD−1, 2.54 ± 0.39 L H2.d−1.L−1, and 47.3 ± 2.9%, respectively, were observed at an HRT of 6 h. The increase in CW concentration to values over 2 g COD.L−1 in AFBR-V-CW decreased the HY, PVH, and H2%, with observed maximum values of 0.82 ± 0.07 mmol H2.g COD−1, 1.41 ± 0.24 L H2.d−1.L−1, and 55.5 ± 3.7%, respectively, at an HRT of 8 h. The comparison of AFBR-V-CW and AFBR-V showed that the co-fermentation of vinasse with 2 g COD.L−1 of CW increased the HPR, H2%, and HY by 117%, 68%, and 82%, respectively.

MANAGEMENT OF CHEESE WHEY BY FILM FREEZE CONCENTRATION

This study evaluates the behavior of freeze concentration of cheese whey (CW). Parameters studied were: Chemical Oxygen Demand (COD), Total Dissolved Solids (TDS), Suspended Solids (SS), Total Settleable Solids (TSS), pH and electrical conductivity (EC) in the concentrated cheese whey and in the ice. The final concentration of TDS reached was 25 0.16 %wt for the liquid phase, which corresponds to a reduction of 83% of the initial volume. The COD in the ice fractions had lower values than the COD in the original cheese whey. The mean energy consumption was of 0.25 kWh/kg of ice. The results indicate that low levels of fat and low levels of salt in cheese whey improve the efficiency of the process of freeze concentration and reduce the environmental impact.