| Title | Got Whey? Sustainability Endpoints for the Dairy Industry through Resource Biorecovery |
|---|---|
| ID_Doc | 24737 |
| Authors | de Almeida, MPG; Mockaitis, G; Weissbrodt, DG |
| Title | Got Whey? Sustainability Endpoints for the Dairy Industry through Resource Biorecovery |
| Year | 2023 |
| Published | Fermentation-Basel, 9, 10 |
| Abstract | Whey has applications in food, beverages, personal care products, pharmaceuticals, and the medical sector. However, it remains a massive dairy residue worldwide (160.7 million m3 year-1), with high organic and nutrient loads. About 42% is used for low-value products such as animal feed and fertilizers or is even directly discharged into water streams, leading to ecosystem damage via eutrophication. We reviewed the uses and applications of cheese whey, along with associated environmental impacts and innovative ways to mitigate them using affordable and scalable technologies. Recycling and repurposing whey remain challenges for remote locations and poor communities with limited access to expensive technology. We propose a closed-loop biorefinery strategy to simultaneously mitigate environmental impacts and valorize whey resources. Anaerobic digestion utilizes whey to produce biogas and/or carboxylates. Alternative processes combining anaerobic digestion and low-cost open photobioprocesses can valorize whey and capture organic, nitrogenous, and phosphorous nutrients into microalgal biomass that can be used as food and crop supply or processed into biofuels, pigments, and antioxidants, among other value-added products. The complete valorization of cheese whey also depends on facilitating access to relevant information on whey production, identifying stakeholders, reducing technology gaps among countries, enforcing legislation and compliance, and creating subsidies and fostering partnerships with industries and between countries. |
| https://www.mdpi.com/2311-5637/9/10/897/pdf?version=1696818111 |
Similar Articles
| ID | Score | Article |
|---|---|---|
26003
|
Asunis, F; De Gioannis, G; Dessì, P; Isipato, M; Lens, PNL; Muntoni, A; Polettini, A; Pomi, R; Rossi, A; Spiga, D The dairy biorefinery: Integrating treatment processes for cheese whey valorisation(2020) | |
| 27096
|
Lappa, IK; Papadaki, A; Kachrimanidou, V; Terpou, A; Koulougliotis, D; Eriotou, E; Kopsahelis, N Cheese Whey Processing: Integrated Biorefinery Concepts and Emerging Food Applications(2019)Foods, 8.0, 8 | |
| 3920
|
Casallas-Ojeda, M; Torres-Guevara, LE; Caicedo-Concha, DM; Gómez, MF Opportunities for Waste to Energy in the Milk Production Industry: Perspectives for the Circular Economy(2021)Sustainability, 13, 22 | |
| 24574
|
Fancello, F; Zara, G; Hatami, F; Scano, EA; Mannazzu, I Unlocking the potential of second cheese whey: a comprehensive review on valorisation strategies(2024)Reviews In Environmental Science And Bio-Technology, 23, 2 | |
| 23883
|
Bansfield, D; Spilling, K; Mikola, A; Piiparinen, J An investigation into the ability of three fungi and one yeast to grow and capture nutrients in cheese whey(2024) | |
| 9264
|
Uribarrena, M; Rovira-Cal, E; Urbina, L; Suárez, MJ; Aymerich, E; Guerrero, P; de la Caba, K; Etxabide, A Valorization of cheese whey: closing the loop from protein extraction to whey protein film composting(2024)Green Chemistry, 26.0, 7 | |
| 16419
|
Alfano, A; D'ambrosio, S; D'Agostino, A; Finamore, R; Schiraldi, C; Cimini, D Concentrated Buffalo Whey as Substrate for Probiotic Cultures and as Source of Bioactive Ingredients: A Local Circular Economy Approach towards Reuse of Wastewaters(2021)Fermentation-Basel, 7, 4 | |
| 8717
|
Barba, FJ An Integrated Approach for the Valorization of Cheese Whey(2021)Foods, 10.0, 3 | |
| 9164
|
Castillo, MV; Brar, SK; Arriaga, S; Blais, JF; Heitz, M; Ramirez, AA Co-Fermentation of Agri-Food Residues Using a Co-Culture of Yeasts as a New Bioprocess to Produce 2-Phenylethanol(2023)Molecules, 28.0, 14 | |
| 20516
|
Carvalho, P; Costa, CE; Baptista, SL; Domingues, L Yeast cell factories for sustainable whey-to-ethanol valorisation towards a circular economy(2021)Biofuel Research Journal-Brj, 8, 4 |