Whey Lactose Research Articles

High lactose whey cheese consumption and risk of colorectal cancer - The Norwegian Women and Cancer Study

The incidence of colorectal cancer (CRC) has increased among Norwegian women, and is among the highest in the world. In order to understand this increase, country specific dietary exposures have been investigated. The aim of this study was to quantify the association between consumption of brown cheese, a common bread topping in Norway, and colorectal, colon, and rectal cancer in the prospective Norwegian Women and Cancer (NOWAC) Study. Data on brown cheese consumption and adjustment factors was available for 82 527 women. During a mean of 14.6 years of follow-up (1.2 million person-years), there were 1360 cases of colorectal cancer (907 colon; 453 rectal). Multivariable Cox proportional hazards models were used to calculate hazard ratios (HR) with 95% confidence intervals (CI) for colorectal, colon, and rectal cancer sites. We modelled restricted cubic splines with 4 knots, to assess a possible non-linear relationship between brown cheese intake and the investigated cancer sites. In the age-adjusted model, consumption of more than 2 slices (>16 grams) of brown cheese per day was associated with 13% reduced risk of colon cancer (95% CI 4%-21%) compared to women who did not consume brown cheese. The multivariable-adjusted model, however, showed no association between brown cheese consumption and the risk of colorectal, colon, or rectal cancer (colorectal: HR = 0.93, 95% CI 0.76–1.13, p-trend 0.37; colon: HR = 0.83, 95% CI 0.65–1.06; p-trend = 0.10; rectal: HR = 1.16, 95% CI 0.84–1.1.61, p-trend = 0.41). In this large, prospective cohort study of women, consumption of brown cheese was suggestively protective against colon cancer. However, adjustment attenuated the inverse risk association. Brown cheese consumption was not associated with rectal cancer, or colorectal cancer overall.

Leveraging endogenous barley enzymes to turn lactose-containing dairy by-products into fermentable adjuncts for Saccharomyces cerevisiae-based ethanol fermentations

Acid whey, a by-product of strained yogurt production, represents a disposal challenge for the dairy industry. Utilization schemes are currently limited; however, acid whey contains valuable components that could be used to create value-added products. One potential scheme would be the fermentation of acid whey into an alcoholic beverage. Sour beers are gaining popularity and acid whey, which is sour to begin with, could provide a new product opportunity. However, the main sugar of acid whey, lactose, cannot be fermented by the traditional brewer's yeast, Saccharomyces cerevisiae. It has been reported that barley contains enzymes capable of hydrolyzing lactose to glucose and galactose, which are fermentable by S. cerevisiae. We investigated whether a barley-based mash resulted in detectable hydrolysis of lactose into sugars fermentable by S. cerevisiae. We demonstrated the ability to hydrolyze lactose in acid whey using a barley-based mash, resulting in the average release of 3.70 g/L of glucose. Additionally, the subsequent liquid was fermented by S. cerevisiae to an average ethanol concentration of 3.23% alcohol by volume. This work demonstrates the ability to hydrolyze the lactose in acid whey using barley and the opportunity to use acid whey as a fermentable sugar source in beer production.

Site-directed mutation of \u03b2-galactosidase from Aspergillus candidus to reduce galactose inhibition in lactose hydrolysis

β-Galactosidase is widely used for hydrolysis of whey lactose. However, galactose inhibition has acted as a major constraint on the catalytic process. Thus, it is sensible to improve upon this defect in β-galactosidase through protein modification. To reduce the galactose inhibition of Aspergillus candidus β-galactosidase (LACB), four amino acid positions were selected for mutation based on their molecular bindings with galactose. Four mutant libraries (Tyr96, Asn140, Glu142, and Tyr364) of the LACB were constructed using site-directed mutagenesis. Among all of the mutants, Y364F was superior to the wild-type enzyme. The Y364F mutant has a galactose inhibition constant (Ki) of 282 mM, 15.7-fold greater than that of the wild-type enzyme (Ki = 18 mM). When 18 mg/ml galactose was added, the activity of the wild-type enzyme fell to 57% of its initial activity, whereas Y364F activity was maintained at over 90% of its initial activity. The wild-type enzyme hydrolyzed 78% of the initial lactose (240 mg/ml) after 48 h, while the Y364F mutant had a hydrolysis rate greater than 90%. The β-galactosidase Y364F mutant with reduced galactose inhibition may have greater potential applications in whey treatment compared to wild-type LACB.

Properties of polylactide, obtained from lactic acid in the process of lactic fermentation of lactose in whey post production (waste)

Purpose: This publication provides a description of RDC Glokor’s own research into the effectiveness of the lactic fermentation process of lactose, lactic acid concentration and polylactide (PLA) production by ring-opening polymerization obtained from the condensation of two molecules of lactic acid. Furthermore, this publication sets out to determine potential applications of the PLA as a commercial material with a selection of thermal properties. Design/methodology/approach: In the described research works, a lactic fermentation process was used in which lactose is converted to lactic acid with the participation of Lactic Acid Bacteria. Polylactide was obtained indirectly by Ring Opening Polymerization and by direct polymerization, straight from lactic acid, omitting the intermediate stages. Next, the obtained lactide and polylactide were examined by spectroscopic methods (IR, NMR) to determine their purity. Thermal methods (TG, DSC) to determine thermoplastic properties, i.e. softening point, decomposition temperature and glass transition temperature. Findings: Obtained from waste whey, PLA and its copolymers are excellent biodegradable polymers that have the potential to be used in medicine as resorbable surgical strands, biopolymers for implant production, as well as in many industries including for the production of biodegradable bottles and disposable packaging, 3D printer cartridges. Research limitations/implications: The research on lactic acid and lactide polymerization described in this article is still a new issue that requires further research to optimize PLA processes with industry-specific thermoplastic and physicochemical properties. Originality/value: In the basic waste processing of milk, there is a large volume of whey sour, which is ecologically dangerous for waste treating. Due to the high content of lactose (up to 6%) this waste can be used as a raw material in the lactic fermentation process in which lactose is converted to lactic acid with the participation of lactic acid bacteria. Lactic acid can be concentrated and subjected to a dehydration process to lactide, which in the final stage is subjected to the process of ring-opening polymerization in order to produce biodegradable polylactide. The described process of carrying out the lactose contained in PLA whey is an innovative way to obtain a biodegradable usable polymer, which can be used to replace plastics such as polypropylene and polyethylene.

Valorization of dairy waste for enhanced D-lactic acid production at low cost

Abstract Whey is an important byproduct of the dairy industry containing mainly lactose and proteins. However, few studies have been conducted on co-utilization of lactose and proteins in whey for chemical production. To establish an efficient bioconversion method for the comprehensive utilization of cheese whey, a low-cost and labor-saving method for D-lactic acid production from cheese whey powder (CWP) was investigated and optimized in this study. CWP could be directly utilized by Lactobacillus bulgaricus CGMCC 1.6970 without the addition of extra nutrients. To fully utilize proteins in CWP, different proteases were selected to hydrolyze CWP, and the highest D-lactic acid concentration was obtained using neutral protease pretreated CPW as substrate. D-Lactic acid concentration could be further improved by adding a small amount of yeast extract. Based on the optimization, 70.70 g/L D-lactic acid with an average productivity of 1.47 g/L/h was obtained from batch fermentation. In fed-batch fermentation, a high D-lactic acid concentration (113.18 g/L) was obtained with an average productivity of 2.36 g/L/h. All the fermentations were carried out under an open condition without sterilization. This study presented a simple and economic strategy for CWP valorization and D-lactic acid production.

The Effects of Dietary Whey Lactose and Lactobacillus Agilis Bacteria on the Growth Performance, Physicochemical Conditions of the Digestive Tract and the Caecal Microbial Ecology of Broiler Chickens

Abstract The principal goal of this study was to assess the responses of broiler chickens raised on floor litter to the 2% dietary level of lactose (LAC) originating from dried whey fed in combination with live culture of Lactobacillus agilis bacteria (90 million cells/kg diet) in terms of the performance and basic postslaughter parameters, the lumen pH in some alimentary tract segments, concentration of volatile fatty acids (VFA ) in the total (T) and undissociated (UD) forms and count of selected microbial populations in the caeca determined by fluorescent in-situ hybridisation (FISH). A parallel aim was to evaluate the outcomes from the combined supplementation in comparison with feeding of LAC and the L. agilis bacteria as separate dietary supplements. Six hundred and forty Ross 308 chickens were placed in 16 floor pens (40 birds per pen having equal sex ratio) and were provided with free access to the feed (a mash maize-wheat-soybean meal-based diet) and water. Dietary treatments provided from day 8 to 42 of age were: LAC-free basal diet (CON), LAC-containing diet (CON + LAC), LAC-free diet with the addition of L. agilis (CON + BAC) and LAC-containing diet with addition of L. agilis (CON + LAC + BAC). The LAC supplementation caused significant decreases in the luminal pH of the crop, ileum and caeca, and the addition of the L. agilis bacteria reduced the pH in the crop and caeca. The overall concentration of total (T) volatile fatty acids was higher in the caeca of broilers receiving the LAC-containing diets. Both the LAC and the BAC supplements, independently from one another, resulted in significantly greater caecal levels of UD acetate, propionate and butyrate. The FISH analysis revealed that counts of Bacteroides sp./Prevotella sp. group were higher after the inclusion of LAC in the feed. All three dietary supplementations significantly reduced the total counts of the family Enterobacteriaceae and decreased the number of naturally occurring C. perfringens bacteria compared with the basal control diet (CON). Neither LAC inclusion nor BAC addition to the diet affected the counts of the Clostridium coccoides/Eubacterium rectale group. The synergistic effects of the simultaneous supplementation of LAC and L. agilis were found on the T butyrate concentration and on C. perfringens and the Enterobacteriaceae counts. No improvements in the body weight gains and post-slaughter traits were observed due to uncombined and combined supplementation with 2% LAC and L. agilis, indicating that the shifts in composition of the caecal microbiota toward a healthier composition by using these additives were not large enough to create the positive growth rate and processing yields responses in broilers maintained in a litter-floor environment.

Wild yeast strains ferment galactose in whey permeate

Whey permeate is a by‐product of cheese production that is rich in lactose but currently has little commercial value. Lactose in whey can act as a carbon source for ethanol production by yeast such as Kluyveromyces marxianus, but ethanol yield is typically low due to the inability of most strains to ferment galactose. In this study, we cultivated and characterized wild yeast strains that ferment galactose. Samples were collected from dairy operations and inoculated into enrichment cultures containing whey amended with galactose, then were streaked for isolation on plates to obtain isolates. Wild strains and K. marxianus were tested for their ethanol production efficiency and their ability to utilize different carbon sources. Of the 56 strains we obtained, 22 strains produced as much or more ethanol than K. marxianus and 37 strains fermented galactose as the sole carbon source. We are currently characterizing the optimal growth conditions and suitability for industrial ethanol production of these strains compared to a commercially available yeast. These findings may be useful in our efforts to convert a common dairy waste into ethanol, a useful fermentation product.Support or Funding InformationUniversity of Wisconsin ‐ StoutThis abstract is from the Experimental Biology 2018 Meeting. There is no full text article associated with this abstract published in The FASEB Journal.

Fermentation and distillation of cheese whey: Carbon dioxide-equivalent emissions and water use in the production of whey spirits and white whiskey

Whey disposal can be both an environmental and economic challenge for artisanal creameries. Lactose in whey can be fermented to produce ethanol and subsequently distilled. The objective of this study was to use a process-based life cycle analysis to compare carbon dioxide-equivalent (CO2e) emissions and water usage associated with the artisanal or craft production of clear, unaged spirits using whey or malted barley as fermentation substrate. Differences in production were assessed based on key process differences: energy used, water used, distillation by-product disposal, and mass of CO2 produced during fermentation. For this study, whey was assumed removed from the artisanal creamery waste stream. Quantifiable differences were evaluated per 750-mL (45% alcohol by volume) functional unit and expressed as mass-equivalent CO2 emissions (kg of CO2e) and mass of water (kg) used. The CO2e emissions and water usage were quantified using published data, thermodynamic calculations, and mass-balance calculations for a hypothetical distillation system. The process-based life cycle analysis estimated that distillation of fermented whey reduced overall CO2e emissions by 8.4 kg per functional unit and required 0.44 kg less water added into the production process compared with production of a similar clear, unaged spirit using malted barley as substrate. Our preliminary analysis suggests that conversion to distilled whey spirit is a more environmentally responsible approach compared with landfill disposal of whey.

Thin film composite nanofiltration membrane for lactic acid production in membrane bioreactor

In this work the thin film composite nanofiltration (TFC-NF) membrane was fabricated for lactic acid separation in membrane bioreactor. The morphological study was carried out with scanning electron microscopy (SEM) and atomic force microscopy (AFM). The SEM and AFM studies indicated that using interfacial polymerization causes a rough and dense film to be formed on the polyethersulfone (PES) support membrane. The permeate flux and separation properties of the membrane was investigated at 25 °C and trans membrane pressure (TMP) of 5 bar and was compared with 3 commercial NF membranes. The high lactose and low lactic acid rejection of 80% and 19% was obtained with TFC NF membrane. The membrane was used to produce lactic acid from whey lactose in membrane bioreactor (MBR). Continuous lactic acid production has two stages of Integration of fermentation and membrane separation which were assessed and compared to the conventional bioreactor performance (CBR). In order to produce lactic acid from whey, the Lactobacillus bulgaricus (ATCC 8001) was used in the process. The maximal productivity of 6.1 gL−1 h−1 was obtained at the dilution rate of 0.24 h−1, while the value obtained in the CBR was 3.4 gL−1 h−1 at the same dilution rate. The maximum concentration of lactic acid was obtained at the dilution rate of 0.04 h−1 in both MBR and CBR with values of 38.2 and 22.5 gL−1.

Physicochemical and Rheological Characterization of Goat Whey

The whey is a product with high nutritional value, but it is too wasted. In this sense, this study aims to evaluate the physicochemical and rheological properties of goat whey. Content of total protein, lactose, fat, ash, total solids, humidity, pH and density of goat whey were determined. The whey rheological behavior was evaluated in different conditions of temperature and share rate. Two rheological models were used to fit the behavior of the goat whey and the activation energy was determined by Arrhenius equation. The characterization of goat whey showed satisfactory results. The increase in temperature resulted in a decrease of shear stress and apparent viscosity of goat whey, while the reverse was observed for strain rate increased. Ostwald-de-Waelle model presented a satisfactory arrangement with R² above 0.99 for all temperatures studied. The goat whey presented behavior index larger than 1, indicating that this is a dilatant fluid.

Production and partial purification of galacto-oligosaccharides by sequential fermentation

Galacto-oligosaccharides are compounds that are synthesized from lactose containing two to five galactose units and a terminal glucose residue. They are formed from lactose by the transgalactosylation activity of the enzyme β-galactosidase. During the galacto-oligosaccharides synthesis are formed significant amounts of glucose and galactose, products that are considered reaction inhibitors. This work aims to produce and partly purify galacto-oligosaccharides using sequential fermentation. Galacto-oligosaccharides were produced using Aspergillus oryzae ATCC 11488 by solid-state fermentation (first part); Saccharomyces cerevisiae was used for the selective removal of the monosaccharides from the GOS mixture, (second part). The substrate for the solid-state fermentation was moistened wheat bran with a solution of 2% (w/v) lactose whey permeate. For the production of the galacto-oligosaccharides, a solution of 25 % (w/v) lactose whey permeate was used. Enzymatic activity of β-galactosidase was determined using o- nitrophenyl-galactopyranoside as substrate. β-galactosidase maximum activity was 0,43 U mL-1, obtained in 96 hours of solid-state fermentation. Galacto-oligosaccharide yield was 13,7%, area percentage of glucose and galactose was 13.76%, and 7.93% respectively, after 24 hours of fermentation at 40 °C and pH 5.9. After sequential fermentation, 85% of glucose was removed in 48 hours of fermentation and a 63% increase in the area percentage of galacto-oligosaccharides after 60 hours of fermentation. It was shown that sequential fermentation can be used in the partial purification of mixtures of carbohydrates, which facilitates the subsequent separation stages.

Co-production of functional exopolysaccharides and lactic acid by Lactobacillus kefiranofaciens originated from fermented milk, kefir.

Kefiran is a functional exopolysaccharide produced by Lactobacillus kefiranofaciens originated from kefir, traditional fermented milk in the Caucasian Mountains, Russia. Kefiran is attractive as thickeners, stabilizers, emulsifiers, gelling agents and also has antimicrobial and antitumor activity. However, the production costs of kefiran are still high mainly due to high cost of carbon and nitrogen sources. This study aimed to produce kefiran and its co-product, lactic acid, from low-cost industrial byproducts. Among the sources tested, whey lactose (at 2% sugar concentration) and spent yeast cells hydrolysate (at 6g-nitrogen/L) gave the highest kefiran of 480±21mg/L along with lactic acid of 20.1±0.2g/L. The combination of these two sources and initial pH were optimized through Response Surface Methodology. With the optimized medium, L. kefiranofaciens produced more kefiran and lactic acid up to 635±7mg/L and 32.9±0.7g/L, respectively. When the pH was controlled to alleviate the inhibition from acidic pH, L. kefiranofaciens could consume all sugars and produced kefiran and lactic acid up to 1693±29mg/L and 87.49±0.23g/L, respectively. Moreover, the fed-batch fermentation with intermittent adding of whey lactose improved kefiran and lactic acid productions up to 2514±93mg/L and 135±1.75g/L, respectively. These results indicate the promising approach to economically produce kefiran and lactic acid from low-cost nutrient sources.

Effects of Different Dietary Levels of Whey Lactose as a Prebiotic Disaccharide on the Productive Performances and Selected Indices of the Caecal Micro-Environment in Broiler Chickens

Abstract The primary aim of this study was to investigate the impact of three dietary levels of lactose (LAC) originating from conventional dried whey (DW) and the duration of these treatments (from 8 to 21 or to 42 days of age) on growth performance, basic post-slaughter traits and excreta quality of broiler chickens kept in cages. A secondary purpose was to investigate the effect of LAC level on some parameters of the caecal micro-environment and gross morphology in these birds. A total of 560 Ross 308 chickens (sex ratio 1:1) were assigned to 7 dietary combinations with 10 replicate cages of 8 birds per cage. The control group was fed basal diets consisting of maize, wheat and soybean meal. The other 6 groups received the same basal diets with DW added in amounts equivalent to a LAC dietary levels of 1, 2 or 3%. Only continuous feeding (day 8 to 42) with 1% and 2% levels of LAC was found to yield the overall body weight gain (BWG) during the whole 42-day rearing period, which was significantly higher than that on the control diet, with a larger share of breast meat in carcass at a 2% LAC. However, these effects were associated with greater faecal score values indicating more watery excreta compared with the control. Increasing levels of LAC augmented the relative caecal weight and length. A reduction in the caecal pH was confirmed at day 21 for birds fed 1% and 2% of dietary LAC. The lower pH values were correlated to an increased sum of total volatile fatty acids (VFA), causing large increases in the concentration of undissociated forms of individual VFA. The decline in plate counts of coliform bacteria was observed with 2% and 3% LAC, whereas the counts of lactic acid-producing bacteria (LAB) were higher at these two LAC levels. The present findings lead to the conclusion that the dietary level of 2% LAC originated from DW is the most effective in enhancing the productivity of broilers, with moderate occurrence of undesirable side effects.

Characteristic of Fermented Whey Beverage with Addition of Tomato Juice (Lycopersicum esculentum)

Whey is the liquid resulting from the coagulation of milk from cheese manufacture. The availability of lactose in whey and presence of other essential nutrients for the growth of microorganisms makes it one of the potential substrate for the production of different bio-products through fermentation process. Lactic acid production through fermentation from lactic acid bacteria could be an alternative processing route for whey lactose utilization. However, a problem with such approaches is the low total solids content. Sucrose and tomato juice added to increases the total solids content. The aim of this work was to study the characteristic of fermented whey beverage with different tomato juice concentration (5, 10, 15%) using probiotic bacteria Lactobacillus acidophilus and Lactobacillus plantarum. Lactic acid content, pH, antioxidant activity, and sensory properties of fermented whey beverage samples were examined after 18hours fermentation. Fermented whey beverage with 5% tomato juice obtained the highest scores for color, aroma, flavor, texture and overall attributes. The lactic acid content and pH of fermented whey beverage ranged from 0.326 to 0.437% and from 4.13 to 4.64, respectively. The highest antioxidant activity (9.073%) was found in sample with 15% tomato juice concentration. The best formulation is the sample with 5% of tomato juice concentration.

Functionalized agarose as an effective and novel matrix for immobilizing Cicer arietinum β-galactosidase and its application in lactose hydrolysis

Abstract The present study demonstrates the immobilization of β-galactosidase from Cicer arietinum on a simple and inexpensive matrix, glutaraldehyde functionalized agarose (GFA), to suggest its potential application in hydrolyzing whey lactose in biotechnology industries. The designed matrix provided large surface area for the immobilization of β-galactosidase, apart from exhibiting greater biocatalytic activity in terms of selectivity, loading and stability. GFA retained 83% enzyme activity as a result of immobilization. Soluble and GFA bound Cicer arietinum β-galactosidase showed the same pH and temperature-optima at pH 5.0 and at 50 °C, respectively. However, immobilized enzyme exhibited a greater fraction of activity at both acidic and basic pH, and at higher temperature ranges. GFA bound enzyme lost only 20 % enzyme in the presence of 3% galactose, and retained 70 % activity even after its sixth repeated use. Immobilized enzyme showed pronounced lactose hydrolysis from whey in batch processes at 55 °C as compared to enzyme in solution.

Production of Pha from Whey by Indigenous Microflora and Activated Sludge: Preliminary Investigation

Milk whey was employed to produce polyhydroxyalcanoates (PHA), using as inoculum either whey indigenous microflora or enriched activated sludge deriving from a dairy wastewater treatment plant. The aim of the present study was to test the capability of mixed consortia to produce PHA directly from lactose. The experimental runs demonstrated that milk whey lactose can constitute a cheap carbon source to synthesize PHA in fermentations where the microorganisms are represented by indigenous microorganisms or enriched activated sludge: this result constitutes an evident advantage since whey pre-treatment and aseptic conditions are not required. Tests with commercial whey powder (Molkolac®) and on raw milk whey showed a PHA production around 10 % (by weight on dry biomass).

Enzymatic hydrolysis of whey and its analysis.

An attempt was made to hydrolyze proteins and lactose in whey to improve the nutritive value of this byproduct, and extend its application as an ingredient to healthy beverages. Flavourzyme in different concentrations was used at pH 7.0 to hydrolyze protein at 50°C. pH stat method, SDS-PAGE and RP HPLC-MS were used to evaluate degree of protein hydrolysis, pattern of peptide formation and characterize smaller peptides in hydrolysate, respectively. Higher concentration of enzymes produced more number of small peptides. Protein hydrolysate was again hydrolyzed at 30°C with β-galactosidase at pH 5.5 to hydrolyze lactose. HPLC analysis indicated the degree of lactose hydrolysis and number of tri/poly saccharides formed due to varied enzyme concentration. Results from the experiment can be utilized to formulate healthy whey beverages for specific purpose.

Immobilized Trienzymatic System with Enhanced Stabilization for the Biotransformation of Lactose.

The use of ketohexose isomerases is a powerful tool in lactose whey processing, but these enzymes can be very sensitive and expensive. Development of immobilized/stabilized biocatalysts could be a further option to improve the process. In this work, β-galactosidase from Bacillus circulans, l-arabinose (d-galactose) isomerase from Enterococcus faecium, and d-xylose (d-glucose) isomerase from Streptomyces rubiginosus were immobilized individually onto Eupergit C and Eupergit C 250 L. Immobilized activity yields were over 90% in all cases. With the purpose of increasing thermostability of derivatives, two post-immobilization treatments were performed: alkaline incubation to favor the formation of additional covalent linkages, and blocking of excess oxirane groups by reacting with glycine. The greatest thermostability was achieved when alkaline incubation was carried out for 24 h, producing l-arabinose isomerase-Eupergit C derivatives with a half-life of 379 h and d-xylose isomerase-Eupergit C derivatives with a half-life of 554 h at 50 °C. Preliminary assays using immobilized and stabilized biocatalysts sequentially to biotransform lactose at pH 7.0 and 50 °C demonstrated improved performances as compared with soluble enzymes. Further improvements in ketohexose productivities were achieved when the three single-immobilizates were incubated simultaneously with lactose in a mono-reactor system.

Current Treatment Technologies of Cheese Whey and Wastewater by Greek Cheese Manufacturing Units and Potential Valorisation Opportunities

In the present study, recording and evaluation of the current practices applied for the treatment of wastewater and cheese whey, derived from ten cheese manufacturing units in Greece, was performed. Wastewater from cheese manufacturing includes milk losses, wastewater generated by the staff and by the washing of equipment, floors and milk transferring vehicles. Based on the study, cheese whey is separately collected from the cheese manufacturing wastewater in almost all the Greek units under study. Wastewater generated by Greek medium size units is mainly treated through the extended aeration activated sludge process, while wastewater derived from small size units is either disposed in the sewage system or it is stored until its transportation for further treatment. Moreover, aiming at revealing the potential exploitation opportunities, a comprehensive literature review on cheese whey valorisation technologies was also conducted. The literature review revealed that cheese whey and whey components can be used in a wide range of applications, mainly in the food and nutraceutical industry, as they contain several beneficial compounds that can be exploited. In this context, the increasing consumer concerns related to health and wellbeing have enhanced the acceptability and demand for whey products, such as the whey protein concentrates and isolates, the whey powder, the reduced lactose whey, etc. Moreover, cheese whey can be used for the production of sustainable energy alternatives to fossil fuels, such as ethanol, hydrogen and biogas. Among them, biogas production through anaerobic digestion could be a viable solution since relevant economic analysis revealed that this technology is a profitable and sustainable investment for a Greek cheese whey factory.

Impact of Amino Acids, Nitrogen Source and Buffering System on Xanthan Yield Produced on Hydrolyzed Whey Lactose

Impact of Amino Acids, Nitrogen Source and Buffering System on Xanthan Yield Produced on Hydrolyzed Whey Lactose