| Title | An Integrated Approach for the Valorization of Cheese Whey |
|---|---|
| ID_Doc | 8717 |
| Authors | Barba, FJ |
| Title | An Integrated Approach for the Valorization of Cheese Whey |
| Year | 2021 |
| Published | Foods, 10.0, 3 |
| Abstract | Taking into account the large amount of whey that is produced during the cheese production process and the constant demand by society for more sustainable processes, in accordance with Sustainable Development Goals (SDGs) and the circular economy concept, it is necessary to adapt two-unit operations into a single process, allowing us to not only valorize a part of the whey but the whole process, which is known as bioprocess integration. In this sense, the adaptation of different processes, for example, physicochemical (micro, ultra and nanofiltration) and fermentation, that are commonly used to obtain proteins, lactose and other compounds with different activities (antioxidant, antifungal, etc.) could be integrated to achieve a complete recovery of the cheese whey. Likewise, keeping in mind that one of the main drawbacks of cheese whey is the great microbial load, some innovative processing technologies, such as high hydrostatic pressures, electrotechnologies and ultrasound, can allow both the development of new foods from whey as well as the improvement of the nutritional and organoleptic properties of the final products prepared with cheese, and thus reducing the microbial load and obtaining a safe product could be incorporated in the cheese whey valorization process. |
| https://www.mdpi.com/2304-8158/10/3/564/pdf?version=1615274540 |
Similar Articles
| ID | Score | Article |
|---|---|---|
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 | |
| 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) | |
| 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 | |
| 9481
|
Lappa, IK; Kachrimanidou, V; Papadaki, A; Stamatiou, A; Ladakis, D; Eriotou, E; Kopsahelis, N A Comprehensive Bioprocessing Approach to Foster Cheese Whey Valorization: On-Site β-Galactosidase Secretion for Lactose Hydrolysis and Sequential Bacterial Cellulose Production(2021)Fermentation-Basel, 7.0, 3 | |
| 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 | |
| 24737
|
de Almeida, MPG; Mockaitis, G; Weissbrodt, DG Got Whey? Sustainability Endpoints for the Dairy Industry through Resource Biorecovery(2023)Fermentation-Basel, 9, 10 | |
| 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 | |
| 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 | |
| 14346
|
Picciotti, U; Massaro, A; Galiano, A; Garganese, F Cheese Fortification: Review and Possible Improvements(2022) | |
| 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 |