Abstract
Dairy industries generate significant liquid waste, of which, cheese whey is the most abundant. Whey is the liquid resulting from the coagulation of milk and is generated from cheese manufacture. About 9 L of whey is generated for every kilogram of cheese manufactured. This study aims at optimizing the production of ethanol from whey. The fermentations were carried out using the yeast strain Kluyveromyces marxianus. A maximum of 6.4 ml ethanol per 250 ml whey was produced by the sole utilization of the inherent lactose concentration. Further the utilization of the fermentation residue to produce bio-edible films was done. Protein estimation of crude whey, crude casein and whey water was carried out which gave values of 45.6, 35.68 and 19.6 mg/ml respectively. The parameters that were checked and varied for the process of optimization were lactose concentration, urea concentration and time period of fermentation. The research analysis concluded that cheese whey which is currently being treated as a waste can be converted into highly beneficiary products.
This is a preview of subscription content, log in via an institution.
Buying options
Tax calculation will be finalised at checkout
Purchases are for personal use only
Learn about institutional subscriptionsReferences
Anema SG (2008) Chapter 8—the whey proteins in milk: thermal denaturation, physical interactions and effects on the functional properties of milk. In: Thompson A, Boland M, Singh H (eds) Milk proteins. Academic Press, San Diego, pp 239–281
Belitz HD, Grosch W, Schieberle P (2004). Food Chemistry. Springer, Berlin
Belyamani I, Prochazka F, Assezat G (2014) Production and characterization of sodium caseinate edible films made by blown-film extrusion. J Food Eng 121:39–47
Berg JM, Tymoczko JL, Stryer L (2006) Biochemistry. W. H. Freeman and Company, New York
Campos CA, Gerschenson LN, Flores SK (2011) Development of edible films and coatings with antimicrobial activity. Food Bioprocess Technol 4:849–8753
Ghanadzadeh H, Ghorbanpour M (2012) Optimization of ethanol production from cheese whey fermentation in a batch-airlift bioreactor. J Bioeng Biomed Sci 2:2. University of Guilan, Rasht, Iran
Koushki M, Jafari M, Azizi M (2012) Comparison of ethanol production from cheese whey permeate by two yeast strains. J Food Sci Technol 49(5):614–619. https://doi.org/10.1007/s13197-011-0309-0
Ramos ÓL, Silva SI, Soares JC, Fernandes JC, Poças MF, Pintado ME, Malcata FX (2012) Features and performance of edible films, obtained from whey protein isolate formulated with antimicrobial compounds. J Food Res Int 45(1):351–361
Shahani KM, Friend BA (2010) Fuel alcohol production from whey and grain mixtures. J Am Chem Soc Div Fuel Chem Prepr; (United States) 25:4
Siso MIG (1996) The biotechnological utilization of cheese whey: the biotechnological utilization of cheese a review. Biores Technol 57:1–11
Tsakali E, Petrotos K, Allessandro AD’, Goulas P (2010) A review on whey composition and the methods used for its utilization for food and pharmaceutical products
Wang H-J, Sun C, Huang L-Q (2010) Preparation and properties of whey protein packaging film. In: Proceedings of the 17th IAPRI world conference on packaging. 978-1-935068-36-5
Xiaomin Yao (2004) Study on whey protein filming technology. J Shanghai Jiaotong Univ 4(22):366–372
Zhou JJ, Wang SY, Gunasekaran S (2009) Preparation and characterization of whey protein film incorporated with TiO2 nanoparticles. J Food Sci 74(7)
Author information
Authors and Affiliations
Corresponding author
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 2020 Springer Nature Singapore Pte Ltd.
About this chapter
Cite this chapter
Krishnan, N.U., Joseph, M.T., Shaiha, S., Vani, P.V., Anoop Raj, J.R. (2020). Optimization of Bio-ethanol Production from Whey and the Characterization of Bio-edible Films from the Fermentation Residue. In: Praveen Kumar, R., Bharathiraja, B., Kataki, R., Moholkar, V. (eds) Biomass Valorization to Bioenergy. Energy, Environment, and Sustainability. Springer, Singapore. https://doi.org/10.1007/978-981-15-0410-5_6
Download citation
DOI: https://doi.org/10.1007/978-981-15-0410-5_6
Published:
Publisher Name: Springer, Singapore
Print ISBN: 978-981-15-0409-9
Online ISBN: 978-981-15-0410-5
eBook Packages: Earth and Environmental ScienceEarth and Environmental Science (R0)