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Dairy Waste Management

The document discusses the various waste streams generated by dairy industries, including effluent water, whey, and buttermilk. It outlines how these wastes can be minimized through reuse and conversion to valuable products. Effluent water can be treated and reused within dairy plants. Whey and buttermilk can be converted into powders, proteins, lactose, biogas, and animal feed to derive further benefit from them. Overall, the dairy industry produces significant waste that requires proper management through reuse and conversion into usable end-products.

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Anirudh Metla
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61 views26 pages

Dairy Waste Management

The document discusses the various waste streams generated by dairy industries, including effluent water, whey, and buttermilk. It outlines how these wastes can be minimized through reuse and conversion to valuable products. Effluent water can be treated and reused within dairy plants. Whey and buttermilk can be converted into powders, proteins, lactose, biogas, and animal feed to derive further benefit from them. Overall, the dairy industry produces significant waste that requires proper management through reuse and conversion into usable end-products.

Uploaded by

Anirudh Metla
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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- Demand for milk and milk products have been increased all

over the world as a result the no. of dairy industries have also
been increased
- Effluent per liter of milk 0.2 to 0.4L
- So it is becoming difficult to manage the dairy effluents
produced by these dairy industries.
Wasted of
Whey (84-
Effluent milk
90% of
water (CIP Butter milk during
total milk
water) processing
in cheese)
2%

3
 Dairy industries are considered ‘wet industry’ as a result
of use of huge volumes of water, which is employed for
varied functions.
 Dairy plant use lot of water throughout process for
various purpose
- As ingredient
- For washing of equipments/CIP
Dairy industry generates great deal of waste water
classified by high
- Biological oxygen demand (BOD)
- Chemical oxygen demand (COD)
 Composition of wash water contain
- High concentrations of water,
- Product residues
- Milk elements
- Lactose

 Primarily the dairy waste is


- Organic
- Slightly alkaline in nature
Production of
Single cell protein

Reuse of waste
water
“Single-cell protein (SCP) defined as the formation of cell mass
using microbes by culturing on available wastes”
- Among all liquid industrial waste, dairy industrial effluent
pose serious threat to our environment. There is a need to
utilize them to form a single-cell protein (SCP)
- Due to high BOD and COD of lactose, dairy waste water is
particularly suitable for the production of SCP using lactose-
utilizing microorganisms
- These single cell protein (SCP) are used for rumen and
poultry feed
It is possible to reuse the dairy waste water for various
food applications
- Mechanical treatment
- Chemical treatment
- Biological treatment
 Whey from cheese considered as a byproduct
of the cheese industry.
 Worldwide estimated production of whey is

 115 million tons per annum.

 Almost 45-47% of the produced whey is


disposed off into the environment
 Whey comprises of :
 carbohydrates
 lactic acid,
 Lactose
 fat and
 proteins etc
 Anaerobic digestion is the most cost-
effective technology for production of biogas
from cheese whey
 In the process of anaerobic digestion, initially
acidogenic bacteria hydrolyzed whey and
convert it into organic acids then further
degradation of waste were carried out by
methanogenic bacteria. As a result, methane
gas produced which act as an energy source
•Production of bio gas by anaerobic
digestion

Acidogenic Methanogenic
bacteria Bacteria

whey Organic acid Methane Gas


Methangenic
bacteria

Whey Organic acid Methane gas

Acidogenic
bacteria
 Reuse of whey as animal feed
 Cheese whey proteins
 Fermentation to lactic acid
 Lactose isolation
 Powdered form of CW is easy to handle and
transport and can be kept fresh for a longer
period of time.
 So, CW powder is primarily used for animal
feed and in smaller amounts can be used in
foodstuffs designed for human consumption
such as ice cream, bread, sweets, sauces,
dairy products etc
 CW proteins, which comprise 15-22% milk protein
 valuable to health and are characterized by a high
nutritional value and
 therapeutic potential

 Main proteins of whey


 α-lactalbumin,
 β-lactoglobulin,
 bovine serum albumin (BSA) and
 bovine IgG
 Minor proteins
 lactoperoxidase,
 lactoferrin
 Separation of whey proteins
 ultrafiltration, or
 membrane processing,
 whey protein concentrates (WPC) or
 whey protein isolate (WPI)
 WPC contains 30%-90% proteins,
 WPI contains more than 90% protein on dry
matter.
 WPC is free of salts, it is suitable for all types of
human foods, even for dietary foods or baby.
 70% of milk whey consists of lactose.
 Compared to other sugars, the solubility and
sweetness of lactose is low.
 Lactose is used mainly as a component of
food,
 infant formula and
 as a filler or coating agent for tablets in the
pharmaceutical industry.
Disadvantage:
 low digestibility and
 low solubility
 Whey as a energy source
 Fermentation of ethanol
 Fermentation to hydrogen
 bioconversion of disaccharide to grain alcohol
reveals a theoretical most worth of 0.538
metric weight unit of grain alcohol from one
metric weight unit of lactose consumed
 By product of butter industry
 Churning of cream give equal amount of
butter and buttermilk,
 Butter milk powder used in many products
due to higher functional properties
 Butter milk added in many products like
baking goods and in various dairy products
 Butter milk by products
 Butter milk powder
 This byproduct contains:
 90% of the milk volume and
 56% of the milk nutrients.
 The most important of these nutrients are
 lactose (40–50 g/L),
 lipids (4–5 g/L),
 soluble proteins (6–7 g/L), and
 mineral salts (6%–8%)
 Mainly KC1and NaC1 (more than 50%), calcium
(mainly phosphate) and others.
 The butter milk used in many products due to high
amount of milk solids and also used as drink in
summer season
 Due to a high content of phospholipids butter
milk is used in many food products as a
functional ingredient such as salad dressings,
chocolate pasta, cheese seasonings, sauces,
yogurt and ice cream mixes.
 Emulsification is the main functional property
of butter milk
Waste minimization is the
 Reduction in the generation of waste.

 Reuse of waste materials/by-products.

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