Cheese whey management: A review

Cheese whey is simultaneously an effluent with nutritional value and a strong organic and saline content. Cheese whey management has been focused in the development of biological treatments without valorization; biological treatments with valorization; physicochemical treatments and direct land appl...

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Bibliographic Details
Published in:Journal of environmental management 2012-11, Vol.110, p.48-68
Main Authors: Prazeres, Ana R., Carvalho, Fátima, Rivas, Javier
Format: Article
Language:English
Subjects:
acid deposition
Acid rain
Acids
Aerobic digestion
Anaerobic digestion
analysis
Animal, plant and microbial ecology
Applied ecology
Biological and medical sciences
biological development
Biological treatment
Bioreactors
Bioreactors - microbiology
Cheese
Cheese whey
Chemical oxygen demand
Chemical precipitation
Chemical reactions
Chemical reactors
Chemicals
coagulation
Common lands
Conservation, protection and management of environment and wildlife
Dairy effluents
Dairy products
Demand
effluents
Electricity
Electrochemistry
Ethanol
Experimental methods
Fermentation
Flocculation
Food-Processing Industry
Fuel cells
Fundamental and applied biological sciences. Psychology
General aspects
Hydrogen
hydrolysis
Industrial Waste
Industrial Waste - analysis
lactic acid
lactose
Land application
methods
microbial fuel cells
microbiology
Microorganisms
Nutrition
Nutritive value
Organic produce
Oxygen
Physicochemical treatment
Precautions
Precipitation
Reagents
Treatment methods
Waste Management
Waste Management - methods
Waste Products
Waste Products - analysis
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