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Bioconversion of cheese whey to organic acids

  • Chapter
Bioconversion of Waste Materials to Industrial Products

Abstract

Whey is a by-product of cheese production, when fat and casein are removed, which is generated at a rate of about 9 kg for every 1 kg of cheese or 6 kg for every 1 kg of cottage cheese (91% of the milk processed). One hundred kilograms of whey are equivalent to the sewage produced by 45 people (Jelen, 1979). At this rate, a medium sized cheese plant discharging 50–150 X 103 kg of whey day-1 constitutes a polluting strength equal to the sewage from 22 500–67 500 people on a daily basis (Modler, 1982). In many countries, including Canada, most of the whey is discarded as waste creating severe pollution problems owing to its biological oxygen demand (BOD) (35 000–40 000 ppm) (Kosikowski, 1976; Scott, 1981). This BOD is due mainly to the lactose which is preent at concentrations of between 4.5% and 5% (Kosikowski, 1976; Garoutte et al., 1983).

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  1. R. D. Tyagi
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  1. Department of Biochemistry, Memorial University of Newfoundland, St John’s, Canada

    A. M. Martin

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Tyagi, R.D., Kluepfel, D. (1998). Bioconversion of cheese whey to organic acids. In: Martin, A.M. (eds) Bioconversion of Waste Materials to Industrial Products. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-5821-7_9

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