Whey rich dairy waste
Whey Rich Dairy Waste
Over 200 million tonnes of whey, a cheese making by-product, is generated annually and presents a major economic and environmental challenge for the world’s diary industry. Researchers from VITO and NUI Galway looked at whey as a valuable source of carbohydrates for the production of valuable biochemicals and solvents.
Dairy whey was valorised in various ways:
• By applying a low cost enabling enzyme technology resulting ina feedstock with potential for production of high value nutraceuticals or biochemical OR
• By directly fermenting it to biochemicals or biofuels
Trials showed that production of succinate and butanol is possible from non-hydrolyzed wheys. Some wheys contain high levels of non-sugar components (eg calcium, sodium) and their recovery is of value and likely to improve fermentation efficiency.