سال انتشار: ۱۳۸۸
محل انتشار: اولین کنفرانس بین المللی تصفیه فاضلاب و بازیافت آب، فناوری ها و یافته های نو
تعداد صفحات: ۴
M Rezvani – Department of Food Industry Engineering, Azad University of Tehran, Science & Research Branch, Tehran, Iran
S Jokari – Department of Chemical Engineering, University of Tehran, Tehran, Iran
H Rashedi – Department of Chemical Engineering, University of Tehran, Tehran, Iran
GH Amoabediny – Department of Chemical Engineering, University of Tehran, Tehran, Iran
Whey is the serum remaining after separation of milk fat and coagulated proteins from whole milk in cheese manufacturing process. Due to high biological oxygen demand and high chemical oxygen demand caused by whey, this matter is a main environmental problem for the dairy industries. Many of dairy plants do not have adequate treatment systems for the disposal of whey and also wastewater treatment technologies are expensive. On the other hand, whey components (especially lactose as carbohydrate reservoir and other essential nutrients) make it a potent source of energy and nutrients for the growth of microorganisms and the production of different bio-products such as biosurfactants as green products. The utilization of whey combats against its polluting effect to solve environment problems and balances the overall costs of bioemulsifier production. Furthermore biosurfactants with several mechanisms protect the environment. In this study we will investigate these two aspects.