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Characterization of Dairy Waste Whey and Its’ Utilization for the Production of Ethanol

Received: 24 August 2021     Accepted: 8 September 2021     Published: 23 September 2021
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Abstract

The objective of this study was characterization of dairy waste whey and its’ utilization for the production of ethanol. Whey is a byproduct and not considered as a resource in many milk processing factories. Usually, it is discharged to rivers and surface water. The physiochemical characteristics of whey was determined by Lactoscan Milk Analyzer, Refractometer and Titration Methods. Dairy whey consisted of biological oxygen demand and chemical oxygen demand. It represents largely disaccharide sugar content which is known as lactose (0. 36 – 0. 48) g/mL and it could highly pollute the environment or water bodies. However, this whey waste was changed into ethanol by yeast strain, kluyveromyces delphensis. The experimental design was studied with central composite design to investigate the effects of significant factors including initial lactose concentration, yeast cell concentration, temperature and pH value on fermentation process. In the present work, the best operating conditions were found at 6.15g/L (initial lactose conc.), 10g/L (yeast cell conc.), 27oC (temperature) and 5.5 pH value respectively. The maximum ethanol yield obtained from cheese whey was 40.4 % (2.5g/L). Functionally, ethanol was determined by Fourier Transmission Infrared with the help of Infrared correlation charts and moreover, its characteristic was investigated. As a result, cheese whey is a good resource for a production of ethanol.

Published in American Journal of Chemical Engineering (Volume 9, Issue 5)
DOI 10.11648/j.ajche.20210905.11
Page(s) 112-118
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2021. Published by Science Publishing Group

Keywords

Characterizations, Cheese Whey, Ethanol, Fermentation, Kluyveromyces, Substrate, Yeast

References
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[2] Almeida, B. (2011). Optimal fermentation conditions for maximizing the ethanol production by Kluyveromyces fragilis from cheese whey powder, 5, 5–10. https://doi.org/10.1016/j.biombioe.2011.01.045.
[3] Alsaed, A. K., Ahmad, R., Aldoomy, H., El-Qader, S. A., Saleh, D., Sakejha, H., & Mustafa, L. (2013). Characterization, concentration and utilization of sweet and acid whey. Pakistan Journal of Nutrition, 12 (2), 172–177. https://doi.org/10.3923/pjn.2013.172.177.
[4] Božanić, R., Barukčić, I., & Lisak, K. (2014). Possibilities of whey utilisation. Journal of Nutrition and Food Sciences, 2 (7), 1–7.
[5] By, R. (2018). The Effect of Temperature on the Metabolism of Baker â€TM s Yeast growing on Continuous Culture, (May), 107–116.
[6] Chandra, R., Castillo-zacarias, C., Delgado, P., & Parra-saldívar, R. (2018). A biore fi nery approach for dairy wastewater treatment and product recovery towards establishing a biore fi nery complexity index. Journal of Cleaner Production, 183, 1184–1196. https://doi.org/10.1016/j.jclepro.2018.02.124.
[7] Diniz, R. H. S., Rodrigues, M. Q. R. B., Fietto, L. G., Passos, F. M. L., & Silveira, W. B. (2014). Optimizing and validating the production of ethanol from cheese whey permeate by Kluyveromyces marxianus UFV-3. Biocatalysis and Agricultural Biotechnology, 3 (2), 111–117. https://doi.org/10.1016/j.bcab.2013.09.002.
[8] Fombad, R. (2011). A Review of the Ethiopian Dairy Sector Edited by Rudolf Fombad . FAO Sub Regional Office for Eastern Africa (FAO/SFE).
[9] Gebreyohannes, Y. (2013). Long-term Bioethanol Shift and Transport Fuel Substitution in Ethiopia. Stockholm Environment Institute, Master Thesis. https://doi.org/(unpublished).
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[11] Ghanadzadeh, H., & Ghorbanpour, M. (2012). Optimization of Ethanol Production from Cheese Whey Fermentation in a Batch-Airlift Bioreactor. J Bioengineer & Biomedical …, 2 (2), 111. https://doi.org/10.4172/2155-9538.1000111106.117.
[12] Hamilton, R. (2011). The manufacture of ethanol from whey. Yeast, 1–7.
[13] Johansson, T. (2008). Local Production and Use of bio-ethanol for Transport in Ethiopia Status, challenges and lessons Getish Tekle. Environmental Management, (September).
[14] Ling, C. (2008). Whey to Ethanol: A Biofuel Role for Dairy Cooperatives? USDA Rural Development, 1–19. Retrieved from http://www.rd.usda.gov/files/RR214.pdf.
[15] Macwan, S. R., Dabhi, B. K., Parmar, S. C., & Aparnathi, K. D. (2016). Whey and its Utilization. International Journal of Current Microbiology and Applied Sciences, 5 (8), 134–155. https://doi.org/10.20546/ijcmas.2016.508.016.
[16] Parashar, A., Jin, Y., Mason, B., Chae, M., & Bressler, D. C. (2016). Incorporation of whey permeate, a dairy effluent, in ethanol fermentation to provide a zero waste solution for the dairy industry. Journal of Dairy Science, 99 (3), 1859–1867. https://doi.org/10.3168/jds.2015-10059.
[17] Pasotti, L., Zucca, S., Casanova, M., Micoli, G., Cusella De Angelis, M. G., & Magni, P. (2017). Fermentation of lactose to ethanol in cheese whey permeate and concentrated permeate by engineered Escherichia coli. BMC Biotechnology, 17 (1), 48. https://doi.org/10.1186/s12896-017-0369-y.
[18] Prazeres, A. R., Carvalho, F., & Rivas, J. (2012). Cheese whey management : A review. Journal of Environmental Management, 110, 48–68. https://doi.org/10.1016/j.jenvman.2012.05.018.
[19] Shapouri, H., & Salassi, M. (2006). The economic feasibility of ethanol production from sugar in the United States. USDA Report, (July), 78. https://doi.org/10.1016/j.biortech.2007.11.013.
[20] Shrestha, S., Shrestha, F., Rajbhandari, P., Baral, R., & Krishna, S. (2012). Enhanced Production of Ethanol from Cheese whey by Agarose and Alginate immobilization of Yeast Cells, 30, 159–164.
[21] Tano, Marcia Sadae, and João Batista Buzato. 2003. “Effect of the Presence of Initial Ethanol on Ethanol Production in Sugar Cane Juice Fermented by Zymomonas Mobilis.” Brazilian Journal of Microbiology 34 (3): 242–44. https://doi.org/10.1590/S1517-83822003000300012.
[22] Tsakali, E., Petrotos, K., & Allessandro, A. D. (2010). A review on whey composition and the methods used for its utilization for food and pharmaceutical products. 6th International Conference on Simulation and Modelling in the Food and Bio-Industry. FOODSIM, 8.
[23] Tsuji, Masaharu, Shiv M. Singh, Yuji Yokota, Sakae Kudoh, and Tamotsu Hoshino. 2013. “Influence of Initial pH on Ethanol Production by the Antarctic Basidiomycetous Yeast Mrakia Blollopis.” Bioscience, Biotechnology and Biochemistry 77 (12): 2483–85. https://doi.org/10.1271/bbb.130497.
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    Wubshet Alemu Woldie. (2021). Characterization of Dairy Waste Whey and Its’ Utilization for the Production of Ethanol. American Journal of Chemical Engineering, 9(5), 112-118. https://doi.org/10.11648/j.ajche.20210905.11

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    ACS Style

    Wubshet Alemu Woldie. Characterization of Dairy Waste Whey and Its’ Utilization for the Production of Ethanol. Am. J. Chem. Eng. 2021, 9(5), 112-118. doi: 10.11648/j.ajche.20210905.11

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    AMA Style

    Wubshet Alemu Woldie. Characterization of Dairy Waste Whey and Its’ Utilization for the Production of Ethanol. Am J Chem Eng. 2021;9(5):112-118. doi: 10.11648/j.ajche.20210905.11

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  • @article{10.11648/j.ajche.20210905.11,
      author = {Wubshet Alemu Woldie},
      title = {Characterization of Dairy Waste Whey and Its’ Utilization for the Production of Ethanol},
      journal = {American Journal of Chemical Engineering},
      volume = {9},
      number = {5},
      pages = {112-118},
      doi = {10.11648/j.ajche.20210905.11},
      url = {https://doi.org/10.11648/j.ajche.20210905.11},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajche.20210905.11},
      abstract = {The objective of this study was characterization of dairy waste whey and its’ utilization for the production of ethanol. Whey is a byproduct and not considered as a resource in many milk processing factories. Usually, it is discharged to rivers and surface water. The physiochemical characteristics of whey was determined by Lactoscan Milk Analyzer, Refractometer and Titration Methods. Dairy whey consisted of biological oxygen demand and chemical oxygen demand. It represents largely disaccharide sugar content which is known as lactose (0. 36 – 0. 48) g/mL and it could highly pollute the environment or water bodies. However, this whey waste was changed into ethanol by yeast strain, kluyveromyces delphensis. The experimental design was studied with central composite design to investigate the effects of significant factors including initial lactose concentration, yeast cell concentration, temperature and pH value on fermentation process. In the present work, the best operating conditions were found at 6.15g/L (initial lactose conc.), 10g/L (yeast cell conc.), 27oC (temperature) and 5.5 pH value respectively. The maximum ethanol yield obtained from cheese whey was 40.4 % (2.5g/L). Functionally, ethanol was determined by Fourier Transmission Infrared with the help of Infrared correlation charts and moreover, its characteristic was investigated. As a result, cheese whey is a good resource for a production of ethanol.},
     year = {2021}
    }
    

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  • TY  - JOUR
    T1  - Characterization of Dairy Waste Whey and Its’ Utilization for the Production of Ethanol
    AU  - Wubshet Alemu Woldie
    Y1  - 2021/09/23
    PY  - 2021
    N1  - https://doi.org/10.11648/j.ajche.20210905.11
    DO  - 10.11648/j.ajche.20210905.11
    T2  - American Journal of Chemical Engineering
    JF  - American Journal of Chemical Engineering
    JO  - American Journal of Chemical Engineering
    SP  - 112
    EP  - 118
    PB  - Science Publishing Group
    SN  - 2330-8613
    UR  - https://doi.org/10.11648/j.ajche.20210905.11
    AB  - The objective of this study was characterization of dairy waste whey and its’ utilization for the production of ethanol. Whey is a byproduct and not considered as a resource in many milk processing factories. Usually, it is discharged to rivers and surface water. The physiochemical characteristics of whey was determined by Lactoscan Milk Analyzer, Refractometer and Titration Methods. Dairy whey consisted of biological oxygen demand and chemical oxygen demand. It represents largely disaccharide sugar content which is known as lactose (0. 36 – 0. 48) g/mL and it could highly pollute the environment or water bodies. However, this whey waste was changed into ethanol by yeast strain, kluyveromyces delphensis. The experimental design was studied with central composite design to investigate the effects of significant factors including initial lactose concentration, yeast cell concentration, temperature and pH value on fermentation process. In the present work, the best operating conditions were found at 6.15g/L (initial lactose conc.), 10g/L (yeast cell conc.), 27oC (temperature) and 5.5 pH value respectively. The maximum ethanol yield obtained from cheese whey was 40.4 % (2.5g/L). Functionally, ethanol was determined by Fourier Transmission Infrared with the help of Infrared correlation charts and moreover, its characteristic was investigated. As a result, cheese whey is a good resource for a production of ethanol.
    VL  - 9
    IS  - 5
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Author Information
  • Chemical Engineering Department, College of Engineering, Debra Berhan University, Debra Berhan, Ethiopia

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