Fermentation process and physicochemical treatment applied to dairy industry: an approach for waste management (production and use) and new perspectives in the transformation of these residues in value-added products
DOI:
https://doi.org/10.20873/jbb.uft.cemaf.v5n2.santosKeywords:
biotransformation, whey, dary industry, wastewaterAbstract
Studies point out several initiatives to reduce the pollutant load from dairy industry, leading to enhanced sustainability, including reduced environmental impacts and cost savings. This review provides a summary of the recent strategies focused on physicochemical treatments and fermentation processes to produce value-added products from cheese whey, such as bioactive proteins, ribonucleotides, biodegradable plastics, biogas, hydrogen gas, organic acids, and ethanol. The environmental costs and production aspects of dairy waste will be also addressed. The polluting potential and the high environmental costs of the waste produced by the dairy industry may be mitigated by dairy waste management.
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