Raw Whey Research Articles

An Environmentally Sustainable Approach for Raw Whey Treatment through Sequential Cultivation of Macrophytes and Microalgae

The cheese industry produces substantial amounts of raw cheese whey wastewater (RW), which requires effective treatment prior to environmental disposal. This study presents an innovative sequential batch system that combines macrophyte and microalgal cultivation for RW remediation. The efficacy of Lemna minor MO23 in first-line photobioreactors (PBR-1) and Chlorella sp. MC18 (CH) or Scenedesmus sp. MJ23-R (SC) in second-line photobioreactors (PBR-2) for pollutant removal was evaluated. The nutrient removal capacity of L. minor, CH, and SC was assessed at optimal tolerance concentrations, alongside nutrient recovery from treated RW (TRW) by PBR-1 for microalgae biomass production. The results demonstrate that all three species effectively purified the cheese whey wastewater. L. minor efficiently removed COD, nitrate, phosphate, and sulfate from RW, producing TRW effluent suitable for microalgal growth. CH and SC further purified TRW, enhancing biomass production. CH outperformed SC with a 4.79% higher maximum specific growth rate and 20.95% higher biomass yield. Biochemical analyses revealed the potential of CH and SC biomass for applications such as biofuels and aquaculture. After treatment, the physicochemical parameters of the effluent were within the regulatory limits. This demonstrates that the PBR-1 and PBR-2 series-coupled system effectively purifies and recovers dairy effluents while complying with discharge standards.

Comparative Analysis of Pulsed Electric Fields (PEF) and Traditional Pasteurization Techniques: Comparative Effects on Nutritional Attributes and Bacterial Viability in Milk and Whey Products

With the current upsurge in the desire to foster healthy lifestyles and consume nutritious food products, the food industry has been propelled to develop novel food processing technologies. In our study, we critically evaluated the influence of pulsed electric field (PEF) processing by comparing it to conventional thermal pasteurization protocols—low temperature, long time (LTLT), high temperature, short time (HTST), and microfiltration (MF)—and its ramifications on the nutritional properties inherent in raw milk, which comprises vitamins, whey protein, amino acids, cholesterol, and fatty acids. A significant difference in β-lactoglobulin content was observed in PEF-treated liquid whey samples compared to those treated with high-temperature (HT) pasteurization, where 4.8-fold reduction with a concentration of 0.80 mg/mL was observed. Liquid whey samples treated with PEF, LTLT, HTST and MF retained β-lactoglobulin content, PEF-treated samples yielded 3.85 mg/mL, while HTST, LTLT, and MF-treated samples had β-lactoglobulin content of 3.62 mg/mL, 3.63 mg/mL, and 3.62 mg/mL compared to raw whey control (RWC) at 3.81 mg/mL. The concentrations of nutritional properties, like vitamins (A, D, E), amino acids, cholesterol, and fatty acids, remained approximately consistent across all the pasteurization methodologies. Moreover, the bacterial viability in the context of various pasteurization methodologies was scrutinized, with an absence of colonies observed in whey specimens subjected to thermal pasteurization. PEF-treated samples exhibited a substantial 1.6-log reduction in coliform colony count to less than 4 CFU/mL after curd reduction, in contrast to raw milk samples.

Antimicrobial activity of whey milk and their fractions against Staphylococcus pasteuri clinical strain

The antibacterial activity of Whey Milk and its fractions were studied against one hundred bacteria strains isolated and screened from various patients at the University Hospital of Zagazig, Sharkia Province, Egypt. F2 fraction of Whey Milk has shown the highest degree of antibacterial activity against the pathogenic bacteria A63 isolated from the wound. Buffalo whey (BW) was hydrolyzed with papain followed by fractionation using size exclusion chromatography (SEC). The fractionation profile of BWH showed three major peaks in Size exclusion chromatography, SECF1, SECF2, and SECF3 after 3h. F2 is the most active fraction and has faster migration than HP, F1, and F3 and may have higher positive charges on Urea-PAGE towards the cathode direction. FTIR spectrum analysis of the F2 fraction of whey protein demonstrates the occurrence of distinctive functional groups, such as Alkanes, alcohols, phenols, flavonoids, alkenes, anhydrides, and halo compounds. The biochemical characters and the 1.5 Kb 16S RNA gene's nucleotide sequence of the most potent stain showed 99% similarity with Staphylococcus pasteuri. Our results showed that the ability of nanoparticles of whey to inhibit pathogenic bacteria decreases compared to raw whey and its fractions. Cellular deformation and partial and total lysis of cell components were seen in Staphylococcus pasteuri treated with whey F2 fraction under Transmission Electron Microscopy (TEM).

Fermented Whey Ewe's Milk-Based Fruit Smoothies: Bio-Recycling and Enrichment of Phenolic Compounds and Improvement of Protein Digestibility and Antioxidant Activity.

This study aimed to recycle whey milk by-products (protein source) in fruit smoothies (phenolic compounds source) through started-assisted fermentation and delivering sustainable and healthy food formulations capable of providing nutrients that are unavailable due to an unbalanced diet or incorrect eating habits. Five lactic acid bacteria strains were selected as best starters for smoothie production based on the complementarity of pro-technological (kinetics of growth and acidification) traits, exopolysaccharides and phenolics release, and antioxidant activity enhancement. Compared to raw whey milk-based fruit smoothies (Raw_WFS), fermentation led to distinct profiles of sugars (glucose, fructose, mannitol, and sucrose), organic acids (lactic acid and acetic acid), ascorbic acid, phenolic compounds (gallic acid, 3-hydroxybenzoic acid, chlorogenic acid, hydrocaffeic acid, quercetin, epicatechin, procyanidin B2, and ellagic acid) and especially anthocyanins (cyanidin, delphinidin, malvidin, peonidin, petunidin 3-glucoside). Protein and phenolics interaction enhanced the release of anthocyanins, notably under the action of Lactiplantibacillus plantarum. The same bacterial strains outperformed other species in terms of protein digestibility and quality. With variations among starters culture, bio-converted metabolites were most likely responsible for the increase antioxidant scavenging capacity (DPPH, ABTS, and lipid peroxidation) and the modifications in organoleptic properties (aroma and flavor).

A Low-Temperature and Low-Pressure Distillation Plant for Dairy Wastewater

The paper investigates an alternative treatment plant for the typical wastewater effluent of a cheese-making industry, mainly composed of acid or sweet whey mixed with washing-water. Two variable parameters have been considered during the tests: four treatment temperatures (39, 46, 53 and 60 °C) and three solid content values (30%, 50% and 70%) of the concentrated product. The minimum and maximum values of the removal efficiency (pollutant amount into concentrate related to raw whey) range from 94.6% to 97.7% for conductivity, from 98.3% to 99.5% for BOD5, from 98.7% to 99.6% for COD and from 98.2% to 99.3% for Total Nitrogen. The plant capacity ranges from about 2 L/h (at 39 °C) to 6 L/h (at 60 °C) of processed whey. On the basis of the experimental findings, the proposed purification technology has demonstrated its suitability both to purify the effluent wastewater and to recover high-quality products (e.g., whey protein concentrate, lactose), thanks to its low thermal damage on the treated product and to its relatively low energy consumption from 0.4 kWh/L (at 60 °C) to 1.0 kWh/L (at 39 °C) of processed whey, with a Coefficient of Performance from approximately 0.6 up to 1.5.

Apparent prevalence and risk factors for bovine tuberculosis in the state of Paraná, Brazil: an assessment after 18 years since the beginning of the Brazilian program

Bovine tuberculosis (bTB) impacts considerably animal production and one health worldwide. To describe the prevalence, risk factors, and spatial pattern of the disease in the state of Paraná, Brazil, a cross-sectional study was conducted from September 2018 to February 2019. The area was divided into seven regions. Within each region, farms were randomly selected, and a predetermined number of cows was selected and tested by a comparative cervical tuberculin test. 17,210 animals were tested across 1757 farms. Herd prevalence of bTB-infected herds in Paraná was 2.5% [1.87–3.00%]. It has varied from 0.8 to 3.98% among seven regions, with clustering being detected in the west, central, and northeast areas. Animal prevalence was 0.35% [0.21–0.59%] and has varied from 0.08 to 0.6% among the pre-set regions. No major shifts in the prevalence of bTB were detected since 2007. Large-sized herds, dairy production, and feeding with whey were detected to be correlated with the presence of bTB. Exclusively among dairy herds, veterinary assistance from cooperatives, possession of self-owned equipment to cool milk, and feeding with whey were correlated with the disease. Considering these results, it is recommended that the state of Paraná seek to implement a surveillance system for the detection of bTB-infected herds transforming them into free ones, if possible, incorporating elements of risk-based surveillance. Health education is also recommended to inform farmers about the risks of introducing animals without testing and of feeding raw whey to calves.

Aroma characterization of raw and electrochemically treated goat whey wastewater

Whey wastewater is considered to be the main polluting product of the dairy industry. Electrocoagulation (EC) and electrooxidation (EO) processes using aluminum electrodes and inactive boron-doped diamond (BDD), respectively, were applied to reduce the chemical oxygen demand (COD), total nitrogen (TN), phosphate (PO4-3), nitrate (NO3-), chloride (Cl-), total phenolic compounds (TPCs), and optical density. In parallel, thermal desorption-gas chromatography/mass spectrometry (TD-GC/MS) with HiSorb passive sorption extraction probe was employed to monitor the emitted volatile organic compounds (VOCs) from the electrochemical treatments. A total of 35 VOCs were extracted and identified in the raw whey wastewater, while 27 and 53 VOCs were identified in the EC and EO treated whey wastewater, respectively. EO-treatment was more concerning as chlorinated VOCs were detected showing a total presence of 50%. Two trichloromethanes (THMs), methane bromodichloro and trichloromethane, as well as ethane 1,2-dichloro, and propane 1,2-dichloro were quantified and their mean concentrations were 5.0, 125.2, 15.1, and 6.4 ppbv, respectively. Overall, the aroma profile remained mostly unaffected by the EC-treatment. Also, COD, TN, Cl-, NO3-, PO4-3, TPCs, and optical density presented a reduction of 7.4, 52.5, 11.9, 27, 16.8, 54.8, and 17.3% with EC. On the contrary, EO was only effective for COD and optical density, with removal of 14.3, and 23.5%, respectively, while all the other concentrations of pollutants increased (TN, Cl-, NO3-, PO4-3, TPCs).

Evaluation of Proprietary MDZenPro Formulation by Zenherb Labs in Mediating Protein Digestion under INFOGEST in-vitro Simulated Gastrointestinal Conditions

Protein breakdown by endogenous enzymes in the gastrointestinal (GI) tract results in generation of peptides and amino acids that act as building blocks in essential biological functions. Exogenous proteases possess immense potential as digestive enzyme supplements that can assist protein digestion in the GI system. Plant proteases, in addition to their promising activity, are considered to be safe in nature. The present study evaluated the potential application of a plant protease based proprietary formulation - MDZenPro in digesting raw whey protein, whey protein isolate and plant protein under INFOGEST simulated GI conditions. The gastric and GI digested protein products were analyzed for determining the degree of hydrolysis. The protein profiles were evaluated using SDS-PAGE. The results of the degree of hydrolysis study revealed that MDZenPro facilitated gastric and GI digestion of proteins. This increase in degree of hydrolysis was noted to be higher than that observed in proteins that were not treated with MDZenPro. The SDS-PAGE profile further supported these findings wherein, the MDZenPro treated protein samples displayed low molecular weight fragmented peptides in contrast to the profile of undigested proteins. The present study thus highlights the promising application of ‘MDZenPro’ as an effective supplement for protein digestion.

A Study on the Feasibility of Anaerobic Co-Digestion of Raw Cheese Whey with Coffee Pulp Residues

In this paper, a study on the feasibility of the treatment of raw cheese whey by anaerobic co-digestion using coffee pulp residues as a co-substrate is presented. It considers raw whey generated in artisanal cheese markers, which is generally not treated, thus causing environmental pollution problems. An experimental design was carried out evaluating the effect of pH and the substrate ratio on methane production at 35 °C (i.e., mesophilic conditions). The interaction of the parameters on the co-substrate degradation and the methane production was analyzed using a response surface analysis. Furthermore, two kinetic models were proposed (first order and modified Gompertz models) to determine the dynamic profiles of methane yield. The results show that co-digestion of the raw whey is favored at pH = 6, reaching a maximum yield of 71.54 mLCH4 gVSrem−1 (31.5% VS removed) for raw cheese whey and coffee pulp ratio of 1 gVSwhey gVSCoffe−1. The proposed kinetic models successfully fit the experimental methane production data, the Gompertz model being the one that showed the best fit. Then, the results show that anaerobic co-digestion can be used to reduce the environmental impact of raw whey. Likewise, the methane obtained can be integrated into the cheese production process, which could contribute to reducing the cost per energy consumption.

Utilization of Whey for Red Pigment Production by Monascus purpureus in Submerged Fermentation

Various biotechnological approaches have been employed to convert food waste into value-added bioproducts through fermentation processes. Whey, a major waste generated by dairy industries, is considered an important environmental pollutant due to its massive production and high organic content. The purpose of this study is to investigate the effect of different fermentation parameters in simultaneous hydrolysis and fermentation (SHF) of whey for pigment production with Monascus purpureus. The submerged culture fermentation parameters optimized were type and pretreatment of whey, pH, inoculation ratio, substrate concentration and monosodium glutamate (MSG) concentration. Demineralized (DM), deproteinized (DP), and raw whey (W) powders were used as a substrate for pigment production by simultaneous hydrolysis and fermentation (SHF). The maximum red pigment production was obtained as 38.4 UA510 nm (absorbance units) at the optimized condition of SHF. Optimal conditions of SHF were 2% (v/v) inoculation ratio, 75 g/L of lactose as carbon source, 25 g/L of MSG as nitrogen source, and fermentation medium pH of 7.0. The specific growth rate of M. purpureus on whey and the maximum pigment production yield values were 0.023 h−1 and 4.55 UAd−1, respectively. This study is the first in the literature to show that DM whey is a sustainable substrate in the fermentation process of the M. purpureus red pigment.

The Physicochemical and Sensory Properties of Whey-Fed Pork Loin after Salting, Dry Aging, and Sous Vide Cooking

This study was conducted to evaluate the physicochemical properties of whey-fed pork loin subjected to salting, dry aging, and sous vide cooking. We compared raw and treated pork loin from pigs fed a basal diet (control) and those fed a diet supplemented with whey powder. Treated pork was salted, dry aged for 0–30 d, and then cooked using sous vide. The crude fat, total lipid, and cholesterol content and shear force of raw whey powder-fed pork loin were significantly lower than those of the control, while the crude protein content was higher. Cooking loss, hardness, and gumminess were found to decrease with the aging period in sous vide-treated pork. Dietary supplementation with whey had positive effects on pork color stability, texture, and sensory evaluation, and it significantly inhibited the growth of bacteria. The results suggest that supplementing the diet of pigs with whey powder can enhance meat quality, especially when combined with salting, dry aging, and sous vide cooking.

АНТИОКСИДАНТНАЯ АКТИВНОСТЬ НАТИВНОГО МОЛОКА И ЕГО БЕЛКОВЫХ ФРАКЦИЙ

Compounds with antioxidant properties act as stabilizers of biological membranes and prevent the development of free-radical chain processes that lead to the development of severe diseases. Cow’s milk shows antioxidant activity due to whey proteins. Heat treatment used in dairy production technology can inhibit the antioxidant properties of milk proteins. Preserving the natural properties of milk is an urgent task. (Research purpose) The research purpose is in studying the antioxidant activity of raw milk and protein fractions isolated from it with optimal preservation of the activity of whey proteins. (Materials and methods) Authors received raw milk from an individual farm in the Moscow region. The physicochemical parameters of milk and whey were assessed by standardized methods; the fractional composition of proteins was assessed by high-performance liquid chromatography; and the antioxidant activity (total content of water-soluble antioxidants) of milk and protein fractions isolated from it assessed by amperometric method. Milk proteins were coagulated using rennet and calcium chloride. Protein fractions were separated by centrifugation (15,000 revolutions per minute) for 90 minutes. (Results and discussion) The article presents the physical and chemical parameters of raw whole and skimmed milk. The fractional composition of native serum proteins with a predominance of beta-lactoglobulin was studied. The method of milk protein isolation by rennet-calcium method was worked out at a minimum temperature of 38-40 degrees Celsius. (Conclusions) The article presents the composition of raw milk. The article presents the developed optimal conditions for isolation of native proteins from raw skim milk. The antioxidant activity of raw milk, casein fraction and whey was assessed. To maximize the preservation of the antioxidant activity of biologically active whey proteins, it is necessary to reduce the generally accepted pasteurization temperatures of milk (75-95 degrees Celsius), while at the same time searching for new methods of decontamination of milk from foreign microflora.

Математическая модель процесса гранулообразования дисперсных смесей на основе молочной сыворотки в аппаратах тарельчатого типа

Introduction. In Russia, production of juice, whey, milk, and flavor powders is complicated by the lack of effective manufacturing technologies. Thus, a new technological flow for simultaneous use of moisturizing additives and structured capillary-porous granules remains an urgent task as it would allow combining a polydisperse system with instantiation reliability. The research objective was to create a mathematical model of the process of granulation of dispersed mixtures, as well as scientific substantiation for the new technology of instant polydisperse granular beverage mixes.
 Study objects and methods. The research featured a disk-type granulator with an activator and a polydisperse whey-based mix. The fractional composition of the mix included cranberry pulp (20%), whey (40%), potato starch (5%), powdered sugar (20%), premixes (5%), etc.
 Results and discussion. The research revealed the effect of granulation modes, granulator operation modes, and the phase composition of the initial mix on the profile of the resulting granulated product. The mathematically obtained results were proved experimentally: the model accurately reflected the physical essence of the granulation process of the polydisperse mixes based on local raw materials and whey.
 Conclusion. The study provided methods for regulating the process of granulation of polydisperse whey-based mixes n in disktype granulators. The article introduces a mathematical model of the process based on the hypothesis of the stochastic nature of the processes. The granulation process was described as a combination of seven states depending on the granular composition and granulation time.

Methanogenesis of raw cheese whey: pH and substrate–inoculum ratio evaluation at mesophyll temperature range

AbstractBACKGROUNDCheese whey is a byproduct of the dairy industry, which is characterized by its high organic matter content, so its valorization by anaerobic digestion (AD) requires a pretreatment or a dilution that allows high values of degradability. However, this increases the cost and duration of whey treatment. In this paper, a study on the viability of anaerobic treatment of a type of crude whey is presented. For it, the effect of pH, substrate–inoculum ratio (S:I) and its interaction during mesophilic AD of raw cheese whey were evaluated. The interactions of the parameters were analyzed by response surface analysis.RESULTSThe results showed that in the mesophilic temperature range, the pH most suitable for AD of whey is slightly alkaline (pH = 8). Production and methane yield were improved, increasing the proportion of raw whey, which means that it is possible to operate with high organic loading rate, maintaining adequate operation conditions (pH = 8, T = 40 °C). The best performance of the digester reached 7.1 LCH4 Lwhey−1, and a specific methanogenic activity of 1.15 gCOD gTVSi−1 day−1.CONCLUSIONIt is possible to use raw cheese whey to produce methane. The alkaline pH and high S:I ratio improved the methane yield and promote methanogenic activity. Intermediate compounds (volatile fatty acids, NH3 and/or H2S) accumulated during the AD operation, which could have influenced the reactor performance; hence, further study is advisable to elucidate their effect on the global process. © 2020 Society of Chemical Industry

Enterotoxigenic Profiles of Bacillus Cereus Isolated from Manufacturing Steps of Traditional Soft Cheese Plant

Microbial contamination of soft cheese may originate from various sources such as contaminated equipment or from the workers themselves during cheese production. The study was aimed to characterize Bacillus cereus using culture-based and PCR techniques among 285 samples along Damietta and Kareish cheese producing line in a small cheese plant in Alexandria governorate including raw milk, cheese, whey, rennet, water, and swabs from all contacts surfaces. Overall of 10.90 % and 10 % among raw milk, cheese, whey, rennet, water, and swabs from all contacts surfaces were positive for Bacillus species in Damietta and Kareish cheese producing line. The incidence of Bacillus cereus in receiving raw milk, curd, whey, fresh cheese samples were 6.66, 13.33 and 13.33%, respectively for traditional Damietta cheese plant. Bacillus cereus is found in only 6.66 % in receiving raw milk, pasteurized milk and fresh cheese samples for traditional Kareish cheese plant. Hbl, Nhe and Cytk genes were detected in Bacillus cereus isolated from curd and Damietta cheese. Nhe gene was detected in Bacillus cereus isolated from raw milk, pasteurized milk and Kareish cheese While, Ces gene was detected only in Bacillus cereus isolated from fresh Kareish cheese samples. The prevalence of Eneterotoxigenic virulent B. cereus poses public health threats to consumers. HACCP should be implemented for all steps of manufacture in order to produce a safe and good quality dairy product.

Optimal Fermentation Conditions and Storage Period of Fermented Beverages Made from Demineralized Whey Using Kluyveromyces marxians

Fermented beverages made from demineralized whey (DMW) as a starting material have a higher sensory acceptability compared to those made from raw whey (RW). Here we investigated the optimal fermentation conditions, namely, temperature and initial pH, and storage period of fermented DMW-based beverages. The 20% w/v DMW solutions were fermented with pure cultured Kluyveromyces marxianus at various temperatures and initial pH values. Multiple sensory evaluations, such as an acceptance test, a descriptive test, and a preference ranking test, were conducted to determine the optimal initial pH and storage period. The final ethanol concentrations at selected fermentation temperatures were 9.6% v/v at 20°C, 9.6% at 25°C, 9.5% at 30°C, 5.8% at 35°C, and 3.6% at 40°C, and the fermentation rate was the highest at 30°C. No differences were observed in either fermentation or sensory characteristics at selected initial pH values (pH 7, pH 6, and pH 5). The optimal fermentation conditions were found to be a fermentation temperature of 30°C and an initial pH of pH 7. Although the preference for DMW-based beverages gradually decreased with storage, the storage period was assessed to extend to 4 weeks. These results indicate that approaches other than fermentation conditions, such as carbonation, aging, and serving temperature, should be used to improve the sensory preference of fermented whey-based beverages.

Characterization of Lactobacillus phages isolated from dairy products handled in Egyptian markets

Lactobacillus bacterial species isolated from their natural sources such as raw milk, whey, yogurts, and cheeses were identified as guided by their 16s rDNA molecular markers. Two specific phages were isolated from the identified Lactobacillus species. The isolated phages were designated as LPS1 and LPS2. The physical and chemical characteristics of both phages were studied. The results showed clear plaques with approximate diameters of 2.7 and 3.5 mm for LPS1 and LPS2, respectively. Morphological studies of the isolated phages as investigated by the transmission electron microscopy show that LPS1 and LPS2 belongs to Siphoviridae and Podoviridae, respectively. The physical properties show that these phages can tolerate UV, temperature up to 70°C and a wide range of pH degrees. The phage LPS1 show a higher tolerance towards the acidic pH in comparison to LPS2. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS–PAGE) of structural protein from LPS1 and LPS2 phages show that the protein's molecular weight of LPS1 phage is approximately 28 kDa, but that of LPS2 phage is approximately 31.5 kDa. Finally, the chemical properties of the isolated phages indicated that genetic material of both phages is dsDNA. The genome size of both isolated phages roughly was estimated from restriction fragments and is approximately 30:35 kbp.

Application of multiple sensory evaluations to produce fermented beverages made from sole whey using Kluyveromyces marxianus

SummaryVarious fermented whey‐based beverages have been developed to reduce waste. However, approaches to increase the preference of whey‐based beverages are required because of the low sensory acceptability of whey. Here, we identified the better starting material (whey type), between raw whey (RW) and demineralised whey (DMW), and determined the optimal initial concentration using multiple sensory evaluations to develop acceptable fermented beverages made from sole whey with pure cultured Kluyveromyces marxianus (i.e. without additional ingredients and processing methods). Acceptance tests showed that fermented beverages made from DMW were superior to RW as the starting material. The amounts of ethanol produced were 5.0%, 7.6% and 9.5% v/v from the different initial DMW concentrations of 10%, 15% and 20% w/v, respectively. We observed a significant positive correlation (rs = 0.32, P < 0.05) between the assessment attributes, strength of taste as alcohol beverage and overall acceptability, indicating that higher concentrations of DMW yielded a more desirable product.

Anaerobe Monovergärung von Molke

Acid whey is a dairy byproduct that is suitable for anaerobic conversion to valuable biogas. Treating raw acid whey in a two-stage anaerobic digester unfortunately results in mineral precipitates that inhibit the active biomass. To prevent this, we used a precipitation reactor between stages, after adjusting temperature and pH. We achieved an average reduction of 95.3 percent of chemical oxygen demand and produced the equivalent of 21.6 liters of fossil fuel energy in biogas (192 kWh) for one cubic meter of acid whey.

Effect of the Whey Protein on Economic Traits for Mulberry Silkworm, Bombyx mori L.

Prosperous silk production as well as quality of silk cocoon depend on the nutritional value of mulberry leaves and larval growth. The present study is carried out to evaluate the efficiency of whey protein on economic traits for silkworm, Bombyx mori L. Three concentrations from liquid whey protein (4, 6, and 8 %) were sprayed on mulberry leaves, also five grams from raw whey protein (powder) were used in feeding of 5th instar larvae. Control larvae were feed on untreated mulberry leaves. Result showed that, the highest mean of shell weight were (0.221, 0.216 and 0.203 g) recorded at concentration 4, 6 and 8% for liquid whey protein, respectively. The lowest mean of shell weight were (0.199 and 0.195 g) in raw whey protein and control, respectively. Highest growth index of larval of 5th instar was recorded in liquid whey protein were (5.009, 3.901 and 3.364) at concentrations 8, 4, and 6% respectively.