Optimization of Bio-ethanol Production from Whey and the Characterization of Bio-edible Films from the Fermentation Residue

  • Nayana U. Krishnan
  • Mathew T. Joseph
  • Shafna Shaiha
  • P. V. Vani
  • J. R. Anoop RajEmail author
Part of the Energy, Environment, and Sustainability book series (ENENSU)


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.


Whey Cheese waste Kluyveromyces marxianus Bio-ethanol Edible wrapper Fermentation 


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© Springer Nature Singapore Pte Ltd. 2020

Authors and Affiliations

  • Nayana U. Krishnan
    • 1
  • Mathew T. Joseph
    • 1
  • Shafna Shaiha
    • 1
  • P. V. Vani
    • 1
  • J. R. Anoop Raj
    • 1
    Email author
  1. 1.Department of Biotechnology and Biochemical EngineeringSree Buddha College of EngineeringNooranad, AlappuzhaIndia

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