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Lactose assimilation is a relatively rare trait in yeasts, and Kluyveromyces yeast species have long served as model organisms for studying lactose metabolism. Meanwhile, the metabolic strategies of most other lactose-assimilating yeasts remain unknown. In this work, we have elucidated the genetic determinants of the superior lactose-growing yeast Candida intermedia. Through genomic and transcriptomic analyses, we identified three interdependent gene clusters responsible for the metabolism of lactose and its hydrolysis product galactose: the conserved LAC cluster (LAC12, LAC4) for lactose uptake and hydrolysis, the conserved GAL cluster (GAL1, GAL7, and GAL10) for galactose catabolism through the Leloir pathway, and a "GALLAC" cluster containing the transcriptional activator gene LAC9, second copies of GAL1 and GAL10, and a XYL1 gene encoding an aldose reductase involved in carbon overflow metabolism. Bioinformatic analysis suggests that the GALLAC cluster is unique to C. intermedia and has evolved through gene duplication and divergence, and deletion mutant phenotyping proved that the cluster is indispensable for C. intermedia's growth on lactose and galactose. We also show that the regulatory network in C. intermedia, governed by Lac9 and Gal1 from the GALLAC cluster, differs significantly from the galactose and lactose regulons in Saccharomyces cerevisiae, Kluyveromyces lactis, and Candida albicans. Moreover, although lactose and galactose metabolism are closely linked in C. intermedia, our results also point to important regulatory differences. IMPORTANCE This study paves the way to a better understanding of lactose and galactose metabolism in the non-conventional yeast C. intermedia. Notably, the unique GALLAC cluster represents a new, interesting example of metabolic network rewiring and likely helps to explain how C. intermedia has evolved into an efficient lactose-assimilating yeast. With the Leloir pathway of budding yeasts acting like a model system for understanding the function, evolution, and regulation of eukaryotic metabolism, this work provides new evolutionary insights into yeast metabolic pathways and regulatory networks. In extension, the results will facilitate future development and use of C. intermedia as a cell-factory for conversion of lactose-rich whey into value-added products. [ABSTRACT FROM AUTHOR]

The current study exploited cheese whey supernatant (CWS) as a renewable resource for polyhydroxyalkanoates (PHAs) formation. Structure identification and investigating the influence of lipid membranes' chemistry on PHA structuration were detailed. Approximately 66 bacterial isolates from dairy products companies in Egypt were screened for PHA production, and the bacterial isolate AZU‐A5, identified as Bacillus licheniformis strain AZU‐A5, showed the highest production PHA 0.93 g L−1) using whey lactose. The highest PHA rate in the individual design was 1.59 g L−1 with a recovery yield of 33.08% (w w−1), while the production rate in the statistical design reached 1.75 g L−1 PHA and 51.60% PHA content. Structurally, the PHA was identified as polyhydroxy‐3R‐butyrate (R‐PH3B). The fibrous texture by SEM highlighted the self‐assembly of PHB. The CD analysis of the PHA films suggested favorable hydrophobic interactions between lipids and PHB. Higher lipid contents not only caused a decrement in the CD signal of PHB but also bathochromic effects occurred. The chain length of lipids exerted high impacts on interactions (CD) and structuration of PHB (Δλ). The unsaturation showed little influence on CD and negligible effect on Δλ, while the head group exerted no effect on CD with a considerable impact on Δλ. [ABSTRACT FROM AUTHOR]

Background: Production of cheese whey in the EU exceeded 55 million tons in 2022, resulting in lactose-rich effluents that pose significant environmental challenges. To address this issue, the present study investigated cheese-whey treatment via membrane filtration and the utilization of its components as fermentation feedstock. A simulation model was developed for an industrial-scale facility located in Italy's Apulia region, designed to process 539 m3/day of untreated cheese-whey. The model integrated experimental data from ethanolic fermentation using a selected strain of Kluyveromyces marxianus in lactose-supplemented media, along with relevant published data. Results: The simulation was divided into three different sections. The first section focused on cheese-whey pretreatment through membrane filtration, enabling the recovery of 56%w/w whey protein concentrate, process water recirculation, and lactose concentration. In the second section, the recovered lactose was directed towards fermentation and downstream anhydrous ethanol production. The third section encompassed anaerobic digestion of organic residue, sludge handling, and combined heat and power production. Moreover, three different scenarios were produced based on ethanol yield on lactose (YE/L), biomass yield on lactose, and final lactose concentration in the medium. A techno-economic assessment based on the collected data was performed as well as a sensitivity analysis focused on economic parameters, encompassing considerations on cheese-whey by assessing its economical impact as a credit for the simulated facility, dictated by a gate fee, or as a cost by considering it a raw material. The techno-economic analysis revealed different minimum ethanol selling prices across the three scenarios. The best performance was obtained in the scenario presenting a YE/L = 0.45 g/g, with a minimum selling price of 1.43 €/kg. Finally, sensitivity analysis highlighted the model's dependence on the price or credit associated with cheese-whey handling. Conclusions: This work highlighted the importance of policy implementation in this kind of study, demonstrating how a gate fee approach applied to cheese-whey procurement positively impacted the final minimum selling price for ethanol across all scenarios. Additionally, considerations should be made about the implementation of the simulated process as a plug-in addition in to existing processes dealing with dairy products or handling multiple biomasses to produce ethanol. [ABSTRACT FROM AUTHOR]

The widespread adoption of Poly(3-hydroxybutyrate) (PHB) encounters challenges due to its higher production costs compared to conventional plastics. To overcome this obstacle, this study investigates the use of low-cost raw materials and optimized production methods. Specifically, food processing byproducts such as corn germ and corn bran were utilized as solid substrates through solid-state fermentation, enriched with molasses and cheese whey. Employing the One Factor at a Time technique, we examined the effects of substrate composition, temperature, initial substrate moisture, molasses, and cheese whey on PHB production at the flask scale. Subsequently, experiments were conducted at the bioreactor scale to evaluate the influence of aeration. In flask-scale experiments, the highest PHB yield, reaching 4.1 (g/kg Initial Dry Weight Substrate) (IDWS) after 72 hours, was achieved using a substrate comprising a 1:1 mass ratio of corn germ to corn bran supplemented with 20 % (v/w) cheese whey. Furthermore, PHB production in a 0.5-L packed-bed bioreactor yielded a maximum of 8.4 (g/kg IDWS), indicating a more than 100 % increase in yield after 72 hours, with optimal results achieved at an aeration rate of 0.5 l/(kg IDWS. h). • PHB was synthesized using a mixture of agricultural and food waste substrates. • The impact of operational variables on PHA production in SSF was determined. • Temperature, moisture, substrate composition and cheese whey affected on process. • SSF was scaled up to a packed-bed bioreactor to investigate aeration rate effect. • Maximum PHB production reached 8.4 (g/kg IDWS) using Cupriavidus necator. [ABSTRACT FROM AUTHOR]

Abstract Background Production of cheese whey in the EU exceeded 55 million tons in 2022, resulting in lactose-rich effluents that pose significant environmental challenges. To address this issue, the present study investigated cheese-whey treatment via membrane filtration and the utilization of its components as fermentation feedstock. A simulation model was developed for an industrial-scale facility located in Italy’s Apulia region, designed to process 539 m3/day of untreated cheese-whey. The model integrated experimental data from ethanolic fermentation using a selected strain of Kluyveromyces marxianus in lactose-supplemented media, along with relevant published data. Results The simulation was divided into three different sections. The first section focused on cheese-whey pretreatment through membrane filtration, enabling the recovery of 56%w/w whey protein concentrate, process water recirculation, and lactose concentration. In the second section, the recovered lactose was directed towards fermentation and downstream anhydrous ethanol production. The third section encompassed anaerobic digestion of organic residue, sludge handling, and combined heat and power production. Moreover, three different scenarios were produced based on ethanol yield on lactose (YE/L), biomass yield on lactose, and final lactose concentration in the medium. A techno-economic assessment based on the collected data was performed as well as a sensitivity analysis focused on economic parameters, encompassing considerations on cheese-whey by assessing its economical impact as a credit for the simulated facility, dictated by a gate fee, or as a cost by considering it a raw material. The techno-economic analysis revealed different minimum ethanol selling prices across the three scenarios. The best performance was obtained in the scenario presenting a YE/L = 0.45 g/g, with a minimum selling price of 1.43 €/kg. Finally, sensitivity analysis highlighted the model’s dependence on the price or credit associated with cheese-whey handling. Conclusions This work highlighted the importance of policy implementation in this kind of study, demonstrating how a gate fee approach applied to cheese-whey procurement positively impacted the final minimum selling price for ethanol across all scenarios. Additionally, considerations should be made about the implementation of the simulated process as a plug-in addition in to existing processes dealing with dairy products or handling multiple biomasses to produce ethanol.

Sweet whey (SW) and yogurt acid whey (YAW) are dairy by-products of the cheese-making process and Greek-style yogurt production, respectively. Both of them are considered pollutants with huge volumes of SW and YAW produced due to the growing demand for dairy products worldwide. Moreover, whey-derived peptides, resulting from fermentation as well as from further hydrolysis during digestion, have been associated with various biological activities. In the present study, the angiotensin-converting enzyme (ACE)-inhibitory activity of 48 SW samples and 33 YAW samples from bovine, ovine, caprine, and ovine/caprine milk obtained were evaluated. Additionally, the SW and YAW digestates and two of their fractions (smaller than 10 kDa, SW-D-P10 and YAW-D-P10, and smaller than 3 kDa, SW-D-P3 and YAW-D-P3), which were obtained after in vitro digestion and subsequent ultrafiltration, were also subjected to evaluation. Our data indicated that the D-P10 and D-P3 fractions exhibited higher ACE-inhibitory activity compared to the corresponding values before digestion. The ACE-inhibitory capacity after in vitro digestion was higher for the ovine SW samples compared to their bovine and caprine counterparts. The effect of the D-P3 fraction on the inhibition of nitric oxide (NO) production and the expression of a selected panel of immune-response-related genes in LPS-stimulated RAW 264.7 macrophages was also evaluated. Fractions from both dairy by-products inhibited NO production in LPS-stimulated RAW 264.7 cells. Especially, ovine SW-D-P3 showed a strong NO inhibitory activity and suppressed inducible nitric oxide synthase (Nos2) mRNA levels. However, YAW-D-P3 could not trigger neither the gene expression of inflammatory macrophage mediators Nos2 and cyclooxygenase-2 (Ptgs2) nor tumor necrosis factor-α (Tnf) and interleukin 6 (Il6) in LPS-stimulated murine macrophages regardless of animal origin. These findings suggest that in vitro digestion could enhance the production of ACE-inhibitory peptides in both dairy by-products, while SW from ovine origin displays higher potential as an anti-inflammatory agent, effectively preventing excessive NO production. [ABSTRACT FROM AUTHOR]

Common factors influencing the survival of microbes to spray drying include microbial intrinsic resistance, properties of the carrier, inlet and outlet temperatures, and rate of feeding. In this work, cheese whey was used as both a growth medium and a carrier for spray drying of Bifidobacterium animalis subsp. lactis INL1. The growth of the strain was favoured by acid conditions, reaching higher counts when pH was not controlled during fermentation and when pH was controlled at a constant value of 5.5, compared with 6.5. Powders containing ca. 9 log order (cfu/g) of B. lactis INL1 were obtained by direct spray drying of the culture coming out of the fermenter. No differences in survival to spray drying were observed in terms of fermentation conditions. However, fermentation conditions are considered to have influenced the strain's survival along the storage. Spray drying in acid conditions was detrimental to the survival along storage. [ABSTRACT FROM AUTHOR]

The use of anaerobic fermentation to produce volatile fatty acids (VFAs) is an environmentally sustainable alternative for cheese whey (CW) valorization. This study evaluates the effect of pH control on the conversion of organic matter to VFAs from CW and assesses VFA recovery using a novel approach based on gas-permeable membranes. VFA bioconversion and composition were studied with initial and sequential control of pH, both in acidic and alkaline conditions. Bioconversion efficiencies for assays with initial pH control were 36% and 45% for acidic and alkaline conditions, respectively. Sequential control of pH resulted in an increase in bioconversion to 54% under acidic conditions. Under acidic conditions, a variety of VFA was produced (mainly butyric, acetic, and propionic acids), while under alkaline conditions the majority was acetic acid. VFA recovery using a novel system of tubular gas-permeable membranes accounted for 15% and 100% of the total VFA from effluent 1 (butyric, acetic, and propionic acids) and effluent 2 (mainly acetic acid), respectively. [ABSTRACT FROM AUTHOR]

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Organic wastes, including cheese whey, are generated in greater quantities each year, which require management that has economic and social implications. Current treatments of cheese whey do not allow for its complete degradation or utilization. In this context, black soldier fly larvae (BSFL) promise to degrade a variety of wastes while generating and accumulating value‐added products such as protein, fat that can be transformed into biodiesel, and fertilizer can be obtained from their residues. In this work, the aim was to evaluate the cultivation of BSFL as a biological treatment for the revaluation process of cheese whey, as well as the composition of the larvae and residue (FRASS) obtained for the subsequent extraction of value‐added products such as fat or protein. It was observed that cheese whey did not affect the growth of the larvae, on the contrary, it increased it (final weight of = 0.252 ± 0.003 g). The larvae biomass was composed of mainly of lipids (42.48 ± 1.26% dry matter) and protein (34.98 ± 0.72% dry matter). A fatty acid profile was also performed, which confirms that, due to their composition (Saturated fatty acids = 262.91 ± 34.81 mg/g; monounsaturated fatty acids = 85.29 ± 19.64 mg/g; polyunsaturated fatty acids = 63.68 ± 11.33 mg/g), these accumulated lipids can be extracted for biodiesel production. This is the first approach to the treatment and utilization of cheese whey through insects. [ABSTRACT FROM AUTHOR]

Cheese whey (CW) is a worldwide abundant by-product of the cheese industry, which can be used for biogas production if further processing is not performed to produce other valuable food products. This study evaluates biogas production from CW in low-cost, tubular reactors, thus comparing the effect of temperature control. CW was monodigested in two tubular reactors at the pilot scale: one of them with temperature control (30 ± 3 °C) and the other one working at environmental conditions. The results show that CW could be monodigested in pilot scale tubular reactors, thus yielding high methane. Temperature control (30 ± 3 °C) at the pilot scale led to higher methane yields under all tested operating conditions, thus reaching 565.8 ± 20.9 L kg−1VS at an Organic Loading Rate (OLR) of 0.416 ± 0.160 kgVS L−1 d−1, which was higher than the maximum yield obtained without temperature control (445.6 ± 21.9 L kg−1VS) at 0.212 ± 0.020 kgVS L−1 d−1. Methane yield differences were attributed to the increase in temperature, thus leading to a more stable process and a higher degradation capacity. The increase in temperature is only worthwhile if adequate thermal insulation is used between the digester and the soil; otherwise, the increase in biogas production will not meet the digester's heat demand. The anaerobic monodigestion of CW in low-cost tubular reactors is a promising alternative for CW valorization, thus leading to high biogas yields, which can be used in several energy applications replacing fossil fuels. [ABSTRACT FROM AUTHOR]

The present work examined the production of single-cell protein (SCP) by a newly isolated strain of Kluyveromyces marxianus EXF-5288 under increased lactose concentration of deproteinized cheese whey (DCW) and different temperatures (in °C: 20.0, 25.0, 30.0 and 35.0). To the best of the authors' knowledge, this is the first report examining the ability of Kluyveromyces marxianus species to produce SCP at T = 20.0 °C. Different culture temperatures led to significant differences in the strain's growth, while maximum biomass and SCP production (14.24 ± 0.70 and 6.14 ± 0.66 g/L, respectively) were observed in the cultivation of K. marxianus strain EXF-5288 in shake-flask cultures at T = 20.0 °C. Increased DCW lactose concentrations (35.0–100.0 g/L) led to increased ethanol production (Ethmax = 35.5 ± 0.2 g/L), suggesting that K. marxianus strain EXF-5288 is "Crabtree-positive". Batch-bioreactor trials shifted the strain's metabolism to alcoholic fermentation, favoring ethanol production. Surprisingly, K. marxianus strain EXF-5288 was able to catabolize the produced ethanol under limited carbon presence in the medium. The dominant amino acids in SCP were glutamate (15.5 mg/g), aspartic acid (12.0 mg/g) and valine (9.5 mg/g), representing a balanced nutritional profile [ABSTRACT FROM AUTHOR]

Featured Application: In this work, cheese whey, which is a by-product of the cheese industry, was used to obtain lactic acid by biotechnological processes (using strains isolated from the same cheese whey). Lactic acid has several uses in the cosmetic, food, medical, textile, and manufacturing industries. Therefore, while lactic acid can have multiple uses, we want to use it as a raw material for biopolymers for the manufacturing of bioplastics in future research. Cheese whey is a byproduct of the cheese industry that causes high levels of pollution in the environment, but its high lactose content means that it can be used as a source to obtain lactic acid. In this study, two strains, one belonging to a yeast and the other one to a bacteria (Kluyveromyces lactis and Enterococcus faecalis), were isolated from cheese whey and molecularly characterized, and the optimal growth conditions were determined. Then, using proteinized and deproteinized cheese whey, batch fermentation was carried out with the strains arranged in suspension and immobilized. The consumption of lactose and the production of lactic acid were measured through Brix degrees and acidity analysis. Afterwards, the lactic acid was purified, and its yield and physical and chemical characteristics were determined. It was proven that there were differences between each of the strains; arranged in free or encapsulated cells, the proteinized and deproteinized cheese wheys, under the same purification conditions, achieved different yields, colors, and densities of lactic acid. Immobilized Enterococcus faecalis had the highest yield (50.61 ± 34.94 g/L) using the deproteinized cheese whey compared to the immobilized Kluyveromyces lactis (35.70 ± 0.15 g/L) using the proteinized cheese whey. [ABSTRACT FROM AUTHOR]

Here, a comprehensive investigation was conducted under various operational strategies aimed at enhancing biohydrogen production via dark fermentation, with a specific focus on the lactate metabolic pathway, using powdered cheese whey as a substrate. Initially, a batch configuration was tested to determine both the maximum hydrogen yield (100.2 ± 4.2 NmL H2/g CODfed) and the substrate (total carbohydrates) consumption efficiency (94.4 ± 0.8%). Subsequently, a transition to continuous operation was made by testing five different operational phases: control (I), incorporation of an inert support medium for biomass fixation (II), addition of carbon-coated, zero-valent iron nanoparticles (CC-nZVI NPs) at 100 mg/L (III), and supplementation of Fe2O3 nanoparticles at concentrations of 100 mg/L (IV) and 300 mg/L (V). The results emphasized the critical role of the support medium in stabilizing the continuous system. On the other hand, a remarkable increase of 10% in hydrogen productivity was observed with the addition of Fe2O3 NPs (300 mg/L). The analysis of the organic acids' composition unveiled a positive correlation between high butyrate concentrations and improved volumetric hydrogen production rates (25 L H2/L-d). Moreover, the presence of iron-based NPs effectively regulated the lactate concentration, maintaining it at low levels. Further exploration of the bacterial community dynamics revealed a mutually beneficial interaction between lactic acid bacteria (LAB) and hydrogen-producing bacteria (HPB) throughout the experimental process, with Prevotella, Clostridium, and Lactobacillus emerging as the predominant genera. In conclusion, this study highlighted the promising potential of nanoparticle addition as a tool for boosting biohydrogen productivity via lactate-driven dark fermentation. [ABSTRACT FROM AUTHOR]

In the present work, four different wastewaters from the food industry were used in parallel, in four identical dual-chamber MFCs, with graphite granules as anodic electrodes. Specifically, a mixture of hydrogenogenic reactor effluents (effluents from a dark fermentation reactor fed with cheese whey (CW), for hydrogen production), CW, and a mixture of expired fruit juices and wastewater from the confectionery industry were simultaneously used in MFCs to evaluate the effect of the type of effluent/wastewater on their efficiency. An electrochemical characterization was performed using electrochemical impedance spectroscopy measurements under open- (OCP) and closed-circuit conditions, at the beginning and end of the operating cycle, and the internal resistances were determined and compared. The results showed that the highest OCP value, as well as the highest power density (Pmax) and Coulombic efficiency (εcb) at the beginning of the operating cycle, was exhibited by the MFC, using a sugar-rich wastewater from the confectionery industry as substrate (sugar accounts for almost 92% of the organic content). This can be correlated with the low internal resistance extracted from the Nyquist plot at OCP. In contrast, the use of CW resulted in a lower performance in terms of OCP, εcb and Pmax, which could be correlated to the high internal resistance and the composition of CW, a substrate rich in lactose (disaccharide), and which also contains other substances (sugars account for almost 72% of its organic content, while the remaining 28% is made up of other soluble compounds). [ABSTRACT FROM AUTHOR]

The production of single cell protein (SCP) using lignocellulosic materials stands out as a promising route in the circular bioeconomy transition. However, multiple steps are necessary for lignocellulosics-to-SCP processes, involving chemical pretreatments and specific aerobic cultures. Whereas there are no studies that investigated the SCP production from lignocellulosics by using only biological processes and microbial biomass able to work both anaerobically and aerobically. In this view, the valorisation of industrial hemp (Cannabis sativa L.) biomass residues (HBRs), specifically hurds and a mix of leaves and inflorescences, combined with cheese whey (CW) was investigated through a semi-continuous acidogenic co-fermentation process (co-AF). The aim of this study was to maximise HBRs conversion into VFAs to be further used as carbon-rich substrates for SCP production. Different process conditions were tested by either removing CW or increasing the amount of HBRs in terms of VS (i.e., two and four times) to evaluate the performance of the co-AF process. Increasing HBRs resulted in a proportional increase in VFA production up to 3115 mg HAc L−1, with experimental production nearly 40% higher than theoretical predictions. The synergy between HBRs and CW was demonstrated, proving the latter as essential to improve the biodegradability of the former. The produced VFAs were subsequently tested as substrates for SCP synthesis in batch aerobic tests. A biomass concentration of 2.43 g TSS L−1 was achieved with a C/N ratio of 5.0 and a pH of 9.0 after two days of aerobic fermentation, reaching a protein content of 42% (g protein per g TSS). These results demonstrate the overall feasibility of the VFA-mediated HBR-to-SCP valorisation process.

Summary: The effect of different fat contents of milk and cheese whey mixture (20:80) on physicochemical, rheological and sensory properties of Ricotta cheese spread (RCS) was evaluated. Four types of product such as no‐fat milk (NFM)‐RCS, low‐fat milk (LFM)‐RCS, medium‐fat milk (MFM)‐RCS and full‐fat milk (FFM)‐RCS were prepared from Ricotta cheese curd added with salt (1.5%) and guar gum (0.4%). The NFM‐RCS had higher (P < 0.05) protein, ash, acidity, dynamic modulus (G' and G"), critical stress, firmness, work of shear, stickiness, work of adhesion values and lower fat, and pH, L*, a*, b* values when compared with LFM‐, MFM‐ and FFM‐RCS. Except spreadability, highest sensory scores for all other attributes were found in MFM‐RCS when compared with other experimental samples. This study indicated that increase in fat content or decrease in protein content of RCS samples produced lower viscoelastic modulus values, firmness, stickiness, adhesiveness and higher spreadability, yield, solids recovery and highly acceptable sensory characteristics. [ABSTRACT FROM AUTHOR]

BACKGROUND: Carboxylates such as volatile fatty acids (VFA) can be produced by acidogenic fermentation (AF) of dairy wastes including cheese whey, a massive residue produced at 160.67 million m3 of which 42% are not valorized and impact the environment. In mixed‐culture fermentations, selection pressures can favor AF and halt methanogenesis. In this study, inoculum pre‐treatment was evaluated as a selective pressure for AF demineralized cheese whey in batches. Alkaline (NaOH, pH 8.0, 6 h) and thermal (90 °C for 5 min, ice‐bath until 23 °C) pre‐treatments were tested with batch operations runs at initial pH 7.0 and 9.0, food‐to‐microorganism (F/M) ratios of 0.5 to 4.0 g COD g−1 VS, and under pressurized (P) and nonpressurized (NP) headspace, in experiments duplicated in two different research institutes. RESULTS: Acetic acid was highly produced on both Unicamp and TU Delft samples (1.36 and 1.40 g CODAcOH L−1, respectively), at the expense of methanogenesis by combining a thermal pre‐treatment of inoculum with a NP batch operation started at pH 9.0. Microbial communities comprising VFA and alcohol producers, such as Clostridium, Fonticella and Intestinimonas, and fermenters such as Longilinea and Leptolinea. The lipid‐accumulating Candidatus microthrix was observed in both bulk material and foam. Despite the absence of methane production, Methanosaeta were detected within the microbial community. An F/M ratio of 0.5 g COD g−1 VS led to the best VFA production of 1769.4 mg L−1. CONCLUSION: Overall, inoculum thermal pre‐treatment, initial pH 9.0 and NP headspace acted as a selective pressure for halting methanogenesis and producing VFAs, valorizing cheese whey via batch acidogenic fermentation. © 2024 Society of Chemical Industry (SCI). [ABSTRACT FROM AUTHOR]

The present study demonstrates the influence of substrate flow rate on continuous biohydrogen and volatile fatty acids production from acidogenic fermentation of cheese whey in a tubular biofilm reactor. Three tubular bioreactors with a varied substrate flow rate of (2 mL/min, 5 mL/min, and 8 mL/min) were examined for 75 days. At 8 mL/min flow rate, the biohydrogen evolution was higher (3.88 mL H 2 /h), while its conversion efficiency was lower compared to 5 and 2 mL/min flow rate. The formation of volatile fatty acids and ammonium was also influenced by substrate flow rates. The volatile fatty acids production was slightly higher at 2 mL/min (12.74 ± 2.42 gCOD/L) and 5 mL/min (18.09 ± 2.01 gCOD/L) while, decreasing at 8 mL/min (11.85 ± 0.78 gCOD/L). Substrate flow rate significantly affected the pattern and composition of volatile fatty acids showing higher acetic acid, butyric and propionic acid production of 4.72 ± 1.46 gCOD/L (2 mL/min) 10.41 ± 0.91 gCOD/L (5 mL/min) and 1.78 ± 0.13 gCOD/L (5 mL/min). Continuous substrate input maintained the pH in the reactor due to replacement with fresh substrate, thereby controlling feedback inhibition and boosting metabolite production. Hydrogen-producing Firmicutes on the biofilm confirmed the pivotal role of the microbial community's significant contribution to converting waste to bioenergy. Overall, the present results support the use of a continuous operation mode for large-scale biohydrogen production. However, to ensure the efficacy of the system using waste or wastewater, low substrate flow rates are recommended. [Display omitted] • Hydrogen output is directly and yield inversely proportional to substrate flow rate. • Biohydrogen conversion efficiency is greater at lower substrate flow rates. • Continuous operation mode does not require additional buffers to regulate the pH. • Continuous operation mode enables consistent metabolite production. [ABSTRACT FROM AUTHOR]

Mannosylerythritol lipids (MELs) are biosurfactants with excellent biochemical properties and a wide range of potential applications. However, high production costs, low productivity and unsatisfactory scale-up production have hampered commercial adoption. Herein, we report for the first time the β-galactosidase production by Moesziomyces spp. from different sugars (D-galactose, D-glucose and D-lactose), with D-galactose being the best β-galactosidase inducer, with 11.2 and 63.1 IU/mgbiomass, for Moesziomyces aphidis 5535 T and Moesziomyces antarcticus 5048 T, respectively. The production of this enzyme allows to break down D-lactose and thus to produce MEL directly from D-lactose or cheese whey (a cheese industry by-product). Remarkably, when CW was used as sole media component (carbon and mineral source), in combination with waste frying oil, MEL productivities were very close (1.40 and 1.31 gMEL/L/day) to the ones obtained with optimized medium containing yeast extract (1.92 and 1.50 gMEL/gsusbtrate), both for M. antarcticus and M. aphidis. The low-cost, facile and efficient process which generates large amounts of MELs potentiates its industrialization. [ABSTRACT FROM AUTHOR]

Biological treatment is a promising alternative for waste management considering the environmentally sustainable concept that the European Union demands. In this direction, anaerobic digestion comprises a viable waste treatment process, producing high energy-carrier gases such as biomethane and biohydrogen under certain operating conditions. The mathematical modeling of this bioprocess can be used as a valuable tool for process scale-up with cost-effective implications. The scope of this work was the evaluation of the well-established Anaerobic Digestion Model 1 (ADM1) for use in two-stage anaerobic digestion of agro-industrial waste. Certain equations for the description of the metabolic pathways for lactate and bioethanol accumulation were implemented in the existing mechanistic model in order to enhance the model’s accuracy. The model presents a high estimation ability regarding the final product (H2 and biogas) reaching the same maximum value for the theoretical as the experimental data of these products (0.0012 and 0.0036 m3/d, respectively). The adapted ADM1 emerges as a useful instrument for designing anaerobic co-digestion processes with the goal of achieving high yields in fermentative hydrogen production, considering mixed biomass growth mechanisms. [ABSTRACT FROM AUTHOR]

Industrial waste management is critical to maintaining environmental sustainability. The dairy industry (DI), as one of the major consumers of freshwater, generates substantial whey dairy effluent, which is notably rich in organic matter and thus a significant pollutant. The effluent represents environmental risks due to its high biological and chemical oxygen demands. Today, stringent government regulations, environmental laws, and heightened consumer health awareness are compelling industries to responsibly manage and reuse whey waste. Therefore, this study investigates sustainable solutions for efficiently utilizing DI waste. Employing a systematic review approach, the research reveals that innovative technologies enable the creation of renewable, high‐quality, value‐added food products from dairy byproducts. These innovations offer promising sustainable waste management strategies for the dairy sector, aligning with economic interests. The main objectives of the study deal with, (a) assessing the environmental impact of dairy sector waste, (b) exploring the multifaceted nutritional and health benefits inherent in cheese whey, and (c) investigating diverse biotechnological approaches to fashion value‐added, eco‐friendly dairy whey‐based products for potential integration into various food products, and thus fostering economic sustainability. Finally, the implications of this work span theoretical considerations, practical applications, and outline future research pathways crucial for advancing the sustainable management of dairy waste. [ABSTRACT FROM AUTHOR]

Abstract Organic wastes, including cheese whey, are generated in greater quantities each year, which require management that has economic and social implications. Current treatments of cheese whey do not allow for its complete degradation or utilization. In this context, black soldier fly larvae (BSFL) promise to degrade a variety of wastes while generating and accumulating value‐added products such as protein, fat that can be transformed into biodiesel, and fertilizer can be obtained from their residues. In this work, the aim was to evaluate the cultivation of BSFL as a biological treatment for the revaluation process of cheese whey, as well as the composition of the larvae and residue (FRASS) obtained for the subsequent extraction of value‐added products such as fat or protein. It was observed that cheese whey did not affect the growth of the larvae, on the contrary, it increased it (final weight of = 0.252 ± 0.003 g). The larvae biomass was composed of mainly of lipids (42.48 ± 1.26% dry matter) and protein (34.98 ± 0.72% dry matter). A fatty acid profile was also performed, which confirms that, due to their composition (Saturated fatty acids = 262.91 ± 34.81 mg/g; monounsaturated fatty acids = 85.29 ± 19.64 mg/g; polyunsaturated fatty acids = 63.68 ± 11.33 mg/g), these accumulated lipids can be extracted for biodiesel production. This is the first approach to the treatment and utilization of cheese whey through insects.

The treatment and utilization of cheese whey (W) represents one of the major challenges facing the dairy industry. In this work the production of Chlorella vulgaris and its potential use in recovering the main nutrients (N, P and C) from cheese whey was evaluated in batch and continuous mode. Four different treatments were evaluated: Fertilizers-control (100% freshwater plus chemical fertilizers); Fertilizers-2.5%W (v/v), Fertilizers-5%W (v/v) and Fertilizers-10%W (v/v). The biomass productivity was affected by the percentage of cheese whey added, resulting in a 2.8-fold increase when adding 10% cheese whey to the culture medium. In addition, the cheese whey concentration in the culture medium also affected the overall macromolecular composition of the biomass along with the appearance and growth of aerobic mesophilic bacteria. Despite the high concentration of organic matter in the cheese whey (COD, 60.000 mg L-1), C.vulgaris was able to recover more than 80% of COD in continuous mode, along with 94 % and 60% of TN and TP, respectively. These promising results can be explained by the mixotrophic activity of C.vulgaris, which was demonstrated by the decrease in the chlorophyll content when cheese whey was added to the culture medium and by photo-respirometric assays. The use of cheese whey for microalgal biomass production represents a sustainable alternative to revaluate this by-product stream and contribute to the circular economy. [ABSTRACT FROM AUTHOR]

This study aimed to examine the effects of supplementation of postbiotics derived from Streptococcus thermophilus (ST) and Lactobacillus delbrueckii subsp. bulgaricus (LB) in cheese whey (CW) and skim milk (SM) on antioxidant activity, viability of yoghurt starters, and quality parameters of low-fat yoghurt during 22d ays of storage. The LB-CW (L delbrueckii ssp. bulgaricus postbioticcontaining cheese whey) sample exhibited the highest antioxidant activity, with 18.71% inhibition (p > 0.05). This sample also showed the highest water holding capacity (77.93%; p < 0.05) and a trend toward receiving the most favorable sensory attributes (p > 0.05) compared to the other samples. The LB-CW and LB-SM yoghurt samples exhibited significantly higher body and texture scores compared to the ST-SM-fortified yoghurt (p < 0.05). However, there was no significant difference in the overall acceptability of the LB-SM and ST-SM yoghurt samples across both starters (p > 0.05). Such findings highlight the potential of postbiotics as functional ingredients to enhance the nutritional and sensory aspects of yoghurt, further contributing to its appeal as a health-promoting product. [ABSTRACT FROM AUTHOR]

[Display omitted] • Biorefinery approach for the recovery of resveratrol from eucalyptus residues and cheese whey. • Techno-economic evaluation of the viability of the alternatives under assessment. • Environmental sustainability demonstrated through the development of LCA methodology. • Resveratrol production from eucalyptus residues is the most promising scenario. • Further improvement is needed to decrease the environmental loads of energy needs. Biomass is one of the renewable resources with the greatest potential, not only because of the possibility of energy recovery but also because of its content in components of interest. In this context, the regions of Galicia and Portugal have large areas of land dedicated to forestry, agriculture and livestock, and the large amount of waste generated represents a cost for the producer. The importance of these facts has aroused great interest in society to focus its interest on improving the current situation while seeking a benefit, both environmental and economic, from existing resources. That is why the integration of biotechnological processes and biorefinery for their valorization are considered key aspects in the way of producing bioproducts and bioenergy. This research article proposes a process for producing resveratrol from whey from the dairy industry and eucalyptus residues from forestry exploitation. In order to evaluate its suitability, a techno-economic analysis and an environmental assessment have been carried out using the Life Cycle Assessment (LCA) methodology. The results obtained show the potential of these scenarios both from the economic point of view, by obtaining a minimum sale price of resveratrol to ensure the viability of the process below the market average, and from the environmental point of view, being eucalyptus residues those that result in a lower contribution to the environment per unit of resveratrol produced. Future research should focus on increasing the throughput of the production process to increase its profitability and on reducing energy requirements throughout the process, as these have been the main critical points identified. In addition, following the sensitivity assessment, it has been concluded that opting for renewable energy is the most sustainable option. [ABSTRACT FROM AUTHOR]

The present work aimed to treat cheese whey with magnetic nanoparticles (MNPs) and to optimize the process parameters (amount of MNPs and pH) using response surface methodology (RSM). The N (%), N removal (%), chemical oxygen demand (COD), COD removal (%), NO2 (%) and NO2 removal (%) were evaluated based on these parameters. Results of the statistical analysis showed that the lack of fit was significant (P < 0.05) and the model was found to be inapplicable to the chosen data for NO2 and NO2 removal (%). On the other hand, the optimum conditions for N (%) and N removal (%) were found to be pH 8.0 and 15 mL of MNPs. Additionally, the optimal conditions were established as pH 7.74 and 15 mL of MNPs for COD and COD removal (%). This is the first study for the optimization of whey treatment using MNPs, and it aims to be used by medium and small-scale facilities to reduce the environmental impact of whey. [ABSTRACT FROM AUTHOR]

Agricultural industries produce vast amounts of liquid waste, which contains a significant concentration of nutrients. In the context of emphasizing the huge increase in population, climate changes, and pollution which results in depletion of fresh water resources, a sustainable solution for a greener future is needed. Wastewater treatment by the use of microalgae can mitigate a part of the problem by restoring water for irrigating agricultural crops. Little studies give insights on the physiological responses and ultrastructure of the Chlorophyta alga Desmodesmus sp. as it grows in cheese whey (CW). The algal strain was mixotrophically grown in a growth medium composed of CW only and CW supported with Bold's basal medium (BBM) for 14 days. The potent response was observed with algal cultures fed by 15% CW enriched with 50% BBM. Fifteen percent CW in combination with 50% BBM significantly improved Desmodesmus sp. growth (303%), productivity (325%), and accumulation of cell metabolites, mainly lipids (3.89%), and carbohydrates (1.95%). On the contrary, protein and photosynthetic pigment (chlorophyll a, chlorophyll b, and carotenoids) contents were higher in BBM than in all treatments. Fatty acid composition demonstrated that the predominantly accumulated fatty acids were palmitic (25.86%), oleic (35.31%), and linoleic acid (13.22%). In conclusion, Desmodesmus sp. can be a good candidate for phycoremediation when cultivated on CW, whereas it can reduce the nutrition costs and water demand of algal cultivation by 50% and 15%, respectively. Therefore, it may be an effective strategy for algal mass production in sustainable agricultural systems. [ABSTRACT FROM AUTHOR]

The objective of this study is to evaluate the effect of adding two types cheese whey (W) contaning 0.9% protein and concentrated cheese whey (CW) containing 7.61% protein on the physical, chemical and sensory properties of Syrian bread. Concentrated whey samples were prepared using a UF membrane unit of 15 KDa at 25 °C and 4 bars. Both W and CW samples were added to wheat flour (72% extraction rate) at dilution level: 0, 25, 50, 75, and 100% levels. The effects of W and CW on dough rheology were evaluated using farinograph and alveograph parameters. The addition of 25% W or 50% CW improved the dough stability in the farinogram, as well as pressure and energy values in the alveogram. Significant increases were observed in ash, minerals (Ca, K, Mg, and P), and protein content (13.8%) when 50% CW was added to the dough. The results of sensory analysis showed that Syrian bread containing 25% whey (W) or 50% whey concentrate (CW) has achieved highest overall acceptability scores than control. [ABSTRACT FROM AUTHOR]

ABSTRACTDairy waste management to reduce environmental pollution through its utilization in various food and non-food products is a major concern of the dairy industry. Whey and buttermilk are regarded as the major waste materials of the dairy industry. Therefore, the current review aimed to summarize the various extraction methods and potential application of buttermilk and cheese whey in production of different products, i.e., microencapsulation matrix, beverages, baked products, microorganisms’ cultivation, edible films, exopolysaccharides, organic acids, and essential fatty acids. These wasted components can be extracted from the dairy products by utilizing various extraction methods such as conventional homogenization, ultra-high-pressure homogenization, ultrafiltration, reverse osmosis, and nanofiltration. In microencapsulation technology, these have been used to encapsulate various essential oils, probiotics and several bioactive substances. Whey and buttermilk-based beverages have also been prepared to accentuate their application in the beverage industry. Whey and buttermilk-based microbial fermented products have a significant role in value-added food production. Edible coatings prepared from whey protein concentrate are more accessible, environmentally friendly, nontoxic, and low cost. In addition, several bioactive substances such as exopolysaccharides, bioactive peptides, essential fatty acids, and organic acids have been extracted from the whey and buttermilk. Moreover, these have the potential to improve the physicochemical, organoleptic, and rheological properties (i.e. water absorption, gelatinization temperature, dough development time) of baked goods in the bakery industry. In conclusion, utilization of dairy waste materials in various products can be proved beneficial in introducing various dairy-based healthy products, reduction of environmental pollution and economic growth of the country.

Sweet whey (SW) and yogurt acid whey (YAW) are dairy by-products of the cheese-making process and Greek-style yogurt production, respectively. Both of them are considered pollutants with huge volumes of SW and YAW produced due to the growing demand for dairy products worldwide. Moreover, whey-derived peptides, resulting from fermentation as well as from further hydrolysis during digestion, have been associated with various biological activities. In the present study, the angiotensin-converting enzyme (ACE)-inhibitory activity of 48 SW samples and 33 YAW samples from bovine, ovine, caprine, and ovine/caprine milk obtained were evaluated. Additionally, the SW and YAW digestates and two of their fractions (smaller than 10 kDa, SW-D-P10 and YAW-D-P10, and smaller than 3 kDa, SW-D-P3 and YAW-D-P3), which were obtained after in vitro digestion and subsequent ultrafiltration, were also subjected to evaluation. Our data indicated that the D-P10 and D-P3 fractions exhibited higher ACE-inhibitory activity compared to the corresponding values before digestion. The ACE-inhibitory capacity after in vitro digestion was higher for the ovine SW samples compared to their bovine and caprine counterparts. The effect of the D-P3 fraction on the inhibition of nitric oxide (NO) production and the expression of a selected panel of immune-response-related genes in LPS-stimulated RAW 264.7 macrophages was also evaluated. Fractions from both dairy by-products inhibited NO production in LPS-stimulated RAW 264.7 cells. Especially, ovine SW-D-P3 showed a strong NO inhibitory activity and suppressed inducible nitric oxide synthase (Nos2) mRNA levels. However, YAW-D-P3 could not trigger neither the gene expression of inflammatory macrophage mediators Nos2 and cyclooxygenase-2 (Ptgs2) nor tumor necrosis factor-α (Tnf) and interleukin 6 (Il6) in LPS-stimulated murine macrophages regardless of animal origin. These findings suggest that in vitro digestion could enhance the production of ACE-inhibitory peptides in both dairy by-products, while SW from ovine origin displays higher potential as an anti-inflammatory agent, effectively preventing excessive NO production.

The use of anaerobic fermentation to produce volatile fatty acids (VFAs) is an environmentally sustainable alternative for cheese whey (CW) valorization. This study evaluates the effect of pH control on the conversion of organic matter to VFAs from CW and assesses VFA recovery using a novel approach based on gas-permeable membranes. VFA bioconversion and composition were studied with initial and sequential control of pH, both in acidic and alkaline conditions. Bioconversion efficiencies for assays with initial pH control were 36% and 45% for acidic and alkaline conditions, respectively. Sequential control of pH resulted in an increase in bioconversion to 54% under acidic conditions. Under acidic conditions, a variety of VFA was produced (mainly butyric, acetic, and propionic acids), while under alkaline conditions the majority was acetic acid. VFA recovery using a novel system of tubular gas-permeable membranes accounted for 15% and 100% of the total VFA from effluent 1 (butyric, acetic, and propionic acids) and effluent 2 (mainly acetic acid), respectively.

Here, a comprehensive investigation was conducted under various operational strategies aimed at enhancing biohydrogen production via dark fermentation, with a specific focus on the lactate metabolic pathway, using powdered cheese whey as a substrate. Initially, a batch configuration was tested to determine both the maximum hydrogen yield (100.2 ± 4.2 NmL H2/g CODfed) and the substrate (total carbohydrates) consumption efficiency (94.4 ± 0.8%). Subsequently, a transition to continuous operation was made by testing five different operational phases: control (I), incorporation of an inert support medium for biomass fixation (II), addition of carbon-coated, zero-valent iron nanoparticles (CC-nZVI NPs) at 100 mg/L (III), and supplementation of Fe2O3 nanoparticles at concentrations of 100 mg/L (IV) and 300 mg/L (V). The results emphasized the critical role of the support medium in stabilizing the continuous system. On the other hand, a remarkable increase of 10% in hydrogen productivity was observed with the addition of Fe2O3 NPs (300 mg/L). The analysis of the organic acids’ composition unveiled a positive correlation between high butyrate concentrations and improved volumetric hydrogen production rates (25 L H2/L-d). Moreover, the presence of iron-based NPs effectively regulated the lactate concentration, maintaining it at low levels. Further exploration of the bacterial community dynamics revealed a mutually beneficial interaction between lactic acid bacteria (LAB) and hydrogen-producing bacteria (HPB) throughout the experimental process, with Prevotella, Clostridium, and Lactobacillus emerging as the predominant genera. In conclusion, this study highlighted the promising potential of nanoparticle addition as a tool for boosting biohydrogen productivity via lactate-driven dark fermentation.

The present work examined the production of single-cell protein (SCP) by a newly isolated strain of Kluyveromyces marxianus EXF-5288 under increased lactose concentration of deproteinized cheese whey (DCW) and different temperatures (in °C: 20.0, 25.0, 30.0 and 35.0). To the best of the authors’ knowledge, this is the first report examining the ability of Kluyveromyces marxianus species to produce SCP at T = 20.0 °C. Different culture temperatures led to significant differences in the strain’s growth, while maximum biomass and SCP production (14.24 ± 0.70 and 6.14 ± 0.66 g/L, respectively) were observed in the cultivation of K. marxianus strain EXF-5288 in shake-flask cultures at T = 20.0 °C. Increased DCW lactose concentrations (35.0–100.0 g/L) led to increased ethanol production (Ethmax = 35.5 ± 0.2 g/L), suggesting that K. marxianus strain EXF-5288 is “Crabtree-positive”. Batch-bioreactor trials shifted the strain’s metabolism to alcoholic fermentation, favoring ethanol production. Surprisingly, K. marxianus strain EXF-5288 was able to catabolize the produced ethanol under limited carbon presence in the medium. The dominant amino acids in SCP were glutamate (15.5 mg/g), aspartic acid (12.0 mg/g) and valine (9.5 mg/g), representing a balanced nutritional profile

In the current study sweet whey obtained from white soft cheese was used for processing of Ricotta cheese using heat treatment with acid and Best Ricotta which manufactured by heating without addition of acid. Cheese samples were analyzed for some physicochemical analysis (moisture, total solids, pH, protein, yield and hardness) and organoleptic characteristics including (Appearance, texture, flavor, color, and overall acceptability) during 7 days of storage at 4±1ºc. It was found that the moisture content of Ricotta cheese was76.50% which was lower than that of Best ricotta 79.266%, the total solid of Best ricotta cheese was 17.733 %, while for Ricotta cheese was 21.50 %. Ricotta cheese characterized by lower pH value of 5.48 and higher acidity, protein contain, yield and hardness 0.103 %, 14.2%, 8.7% and 6g as compared to Best Ricotta cheese which were 6.40, 0.054 %, 12.26%, 6.49% and 3.66 g respectively at the first day of cold storage. It was noted that with the prolonged of the storage time, there was an increase in the values of some characteristics, including the percentage of total solids, acidity and hardness, while there was a decrease in the values of pH, moisture and protein percentage. Ricotta cheese gets the highest score by sensory panelists for the texture and appearance and unlike for, flavors and color than the Best Ricotta. Those degrees decreased slightly during the storage period.

This work aimed to investigate the kinetics, yield, size and composition changes in lactose crystals when Panela cheese whey was acidified (pH 3.80) or slightly alkalinised (pH 6.89) before being subjected to spontaneous or stirring‐induced crystallisation. At pH 3.8, the crystallisation was accelerated, and the incorporation of salts and proteins in lactose crystals decreased. Nevertheless, these conditions induced the formation of amorphous lactose. In contrast, at pH 6.89 and under stirring conditions, the amorphous lactose was not formed and gave a high crystallisation yield (∼25 g of lactose per Kg of whey) with ∼80% of lactose recovery. [ABSTRACT FROM AUTHOR]

Whey has applications in food, beverages, personal care products, pharmaceuticals, and the medical sector. However, it remains a massive dairy residue worldwide (160.7 million m3 year−1), with high organic and nutrient loads. About 42% is used for low-value products such as animal feed and fertilizers or is even directly discharged into water streams, leading to ecosystem damage via eutrophication. We reviewed the uses and applications of cheese whey, along with associated environmental impacts and innovative ways to mitigate them using affordable and scalable technologies. Recycling and repurposing whey remain challenges for remote locations and poor communities with limited access to expensive technology. We propose a closed-loop biorefinery strategy to simultaneously mitigate environmental impacts and valorize whey resources. Anaerobic digestion utilizes whey to produce biogas and/or carboxylates. Alternative processes combining anaerobic digestion and low-cost open photobioprocesses can valorize whey and capture organic, nitrogenous, and phosphorous nutrients into microalgal biomass that can be used as food and crop supply or processed into biofuels, pigments, and antioxidants, among other value-added products. The complete valorization of cheese whey also depends on facilitating access to relevant information on whey production, identifying stakeholders, reducing technology gaps among countries, enforcing legislation and compliance, and creating subsidies and fostering partnerships with industries and between countries. [ABSTRACT FROM AUTHOR]

The agro-food industry plays a crucial role in enhancing living standards; however, inadequate losses and waste management persists as significant challenges within its processes. Particularly, mango and cheese processing generate substantial waste, leading to ecological disruptions, economic losses, and concerns related to food security and public health. To address these issues, this study was aimed at utilizing this waste to produce a high-quality ice cream base, thereby valorizing the discarded materials. This approach not only adds nutritional value but also contributes to food security and sovereignty. The raw materials (cheese whey, oil, and starch) were subjected to physicochemical characterization, leading to the development of three different ice cream base formulations. Subsequently, the ice cream bases were evaluated for their physicochemical, functional, and sensory properties. The findings of this study revealed that mango seed kernel and cheese whey waste contain valuable components that enable the creation of an ice cream base with excellent physicochemical, functional, and sensory properties. Moreover, this research showcases a promising solution for effectively valorizing food waste and generating value-added products such as ice cream, thus promoting sustainability and resource optimization within the agro-food industry. [ABSTRACT FROM AUTHOR]

TWO POT experiments were conducted to valorize cheese whey functions in improving the chemical characteristics of a non-calcareous clay loam soil and a calcareous one (loamy sand). It also evaluates the influences of the fermented whey on maize seed germination and growth. Four different cheese whey levels: 0.0, 0.5, 0.75, and 1% on mass base were mixed with 12 kg soil then packed in plastic pots. The NPK recommended doses of maize were also considered as a reference treatment as well. The soil mixtures were incubated aerobically at soil field capacity for a month. Results revealed that as the whey level increased soil EC, organic matter, and macronutrient contents in soil while decreased soil pH decreased versus either to 0.0% whey or NPK treatments. In the second experiment, the germination index (GI) and final germination percentage (FGP) of wheat did not vary significantly among treatments; yet plant growth traits were boosted as the cheese whey level increased and also for the application of NPK compared to the 0.0 % whey level for both soil types. Ear weight was higher in the clay loam soil than in the calcareous one. For leaf numbers and shoot height as a function of time, there was a good agreement between predicted using polynomial 1st degree (R2 ranged from 0.95 to 0.99). The response rates of both soil traits for leaf numbers and shoot height increased with increasing the whey level. The 1.0 % whey level gave high biomass weight in comparison to the NPK. It is concluded that 1.0% whey level could substitute the chemical fertilizers for growing maize for environmental and economic concerns. [ABSTRACT FROM AUTHOR]

Two experiments were conducted to investigate the chemical and fermentative characteristics of by-product-mixed silages consisting of wheat straw (WS), grape pomace (GP), olive mill wastewater (OMWW) and cheese whey (CW) at 7, 30 and 90 days. The silage formulations were based on a ratio of 60% solids (WS + GP) and 40% liquids (CW + OMWW), with the addition of water (W) where necessary to achieve 40% of liquids. In experiment 1, the effects of the inclusion of GP or CW in a mixture of WS and OMWW were studied according to two silage formulations: SIL-A, WS40% + OMWW5% + GP20% + W35%; SIL-B, WS60% + OMWW5% + CW35%. In experiment 2, the effects of two levels of CW and the inclusion of OMWW in mixed silages based on WS, GP, and CW were studied according to four silage formulations: SIL-C, WS40% + GP20% + CW20% + W20%; SIL-D, WS40% + GP20% + CW20% + OMWW5% + W15%; SIL-E, WS40% + GP20% + CW35% + W5%; SIL-F, WS40% + GP20% + CW35% + OMWW5%. In experiment 1, the silage formulation affected the chemical composition showing a greater (p < 0.05) content of DM in SIL-B; crude protein, ether extract and ADL contents were higher (p < 0.05) in SIL-A. In experiment 2, no differences (p > 0.05) in the chemical characteristics of the silages were found. In both of the experiments, the chemical composition and total phenol content did not change (p > 0.05) during the ensiling period. Fermentative characteristics were not affected (p > 0.05) by the by-product combination nor the ensiling period and proved to be adequate for good-quality silages. The Flieg's scores at D30 and D90 were greater than a 100 score in all the experimental silages, leading to the conclusion that WS, GP, OMWW and CW can be effective for producing silage. [ABSTRACT FROM AUTHOR]

Whey-derived peptides have been associated with different biological properties, but most peptides are usually further hydrolyzed during the digestive process. In the present study, the antioxidant capacity of 48 samples of sweet whey (SW) derived from cheeses obtained from small-scale cheese plants made with bovine, ovine, caprine or a mixture of ovine/caprine milk was assessed using both cell-free and cell-based assays. SW digestates (SW-Ds) and a fraction (<3 kDa; SW-D-P3) thereof were obtained after in vitro digestion and subsequent ultrafiltration. Antioxidant properties using four different assays were evaluated before and after digestion. Our data showed higher values (p < 0.05) for ORAC, ABTS, FRAP and P-FRAP after in vitro digestion (SW-Ds and SW-D-P3) when compared with the corresponding values before digestion. In the non-digested SW, ORAC values were higher (p < 0.05) for the bovine SW compared with all the other samples. In contrast, the ABTS assay indicated a higher antioxidant activity for the ovine SW both before digestion and for SW-D-P3 compared with the bovine SW. The fraction SW-D-P3 of the ovine SW, using HT29 cells and H2O2 as an oxidizing agent, increased (p < 0.05) the cellular antioxidant activity. Furthermore, the same fraction of the ovine/caprine mixed SW increased, through the NF-κB pathway, the expression of SOD1 and CAT, genes implicated in the oxidative response in macrophage-like THP-1 cells. These findings indicate that SW, and particularly bovine and ovine SW, could be a candidate source for physical antioxidants in human and animal nutrition. [ABSTRACT FROM AUTHOR]

The effect of milk-clotting enzymes (MCEs) of animal origin (Naturen Extra with a mass fraction of chymosins of 95%, “Bovine Pepsin” with a mass fraction of chymosin of 10%), as well as MCEs of microbial origin (Fromase 750 XLG) and recombinant origin (Chy-max Extra and Chy-max Supreme) on the duration of milk coagulation and processing of cheese curd, as well as on the composition of whey and fresh cheeses in the manufacture of semihard cheeses, at an introduction dose of MCE of 1,500 to 6,000 IMCU per 100 kg of milk. Increasing the MCE dose from 1,500 to 2,000–3,000 IMCU/100 kg of milk leads to a decrease in the coagulation duration by an average of 20 min (p0.05). The use of MCEs of Naturen, Chy-max Extra and Chy-max Supreme brands at a dosage of 5,000–6,000 IMCU/100 kg of milk gives an average of 1.5% higher actual cheese yield compared to MCEs of the Fromase and “Pepsin” brands at an introduction dose of 1500 IMCU/100 kg of milk.

The main strategy of the state policy in the nutrition is the natural products production that helps to reach the daily needs for nutrients, as well as the development and intensification of resource-saving technologies. It has been established that the production of cottage cheese and cheese has increased in Kazakhstan, therefore, the volume of whey, which is a waste product, has also increased. However, only 10% of the whey is recycled, and the rest is drained into wastewater, harming the environment. At the same time, it was established that whey is a valuable biological raw material. The most rational solution to this problem is the processing of whey, using modern methods, research and development of technology for low-calorie and functional foods based on whey. The purpose of this work is to research and develop modern methods of deep processing of whey and the production of natural low-calorie functional foods based on whey. Soft cheese from whey was selected as the studied products. The obtained samples of whey cheese were studied by composition, their energy value and amino acid composition were determined. According to the data obtained, it is possible to judge the usefulness and quality of the cheeses studied.

Cheese whey is a byproduct of the cheese industry that causes high levels of pollution in the environment, but its high lactose content means that it can be used as a source to obtain lactic acid. In this study, two strains, one belonging to a yeast and the other one to a bacteria (Kluyveromyces lactis and Enterococcus faecalis), were isolated from cheese whey and molecularly characterized, and the optimal growth conditions were determined. Then, using proteinized and deproteinized cheese whey, batch fermentation was carried out with the strains arranged in suspension and immobilized. The consumption of lactose and the production of lactic acid were measured through Brix degrees and acidity analysis. Afterwards, the lactic acid was purified, and its yield and physical and chemical characteristics were determined. It was proven that there were differences between each of the strains; arranged in free or encapsulated cells, the proteinized and deproteinized cheese wheys, under the same purification conditions, achieved different yields, colors, and densities of lactic acid. Immobilized Enterococcus faecalis had the highest yield (50.61 ± 34.94 g/L) using the deproteinized cheese whey compared to the immobilized Kluyveromyces lactis (35.70 ± 0.15 g/L) using the proteinized cheese whey.

This study aimed to examine the effects of supplementation of postbiotics derived from Streptococcus thermophilus (ST) and Lactobacillus delbrueckii subsp. bulgaricus (LB) in cheese whey (CW) and skim milk (SM) on antioxidant activity, viability of yoghurt starters, and quality parameters of low-fat yoghurt during 22 days of storage. The LB-CW (L delbrueckii ssp. bulgaricus postbiotic-containing cheese whey) sample exhibited the highest antioxidant activity, with 18.71% inhibition (p > 0.05). This sample also showed the highest water holding capacity (77.93%; p 0.05) compared to the other samples. The LB-CW and LB-SM yoghurt samples exhibited significantly higher body and texture scores compared to the ST-SM-fortified yoghurt (p 0.05). Such findings highlight the potential of postbiotics as functional ingredients to enhance the nutritional and sensory aspects of yoghurt, further contributing to its appeal as a health-promoting product.

Cheese whey is the liquid that results from the coagulation of milk during cheese manufacture. To produce 1 kg of cheese, 10 L of milk is needed, originally 9 L of cheese whey and in case disposed of without treatment. It creates a significant problem for the environment. The research aims to find out the environmental impact and the potential of whey from Yogyakarta as a useful product. The materials used in the study used cheese whey from Cangkringan Yogjakarta. The parameters of the cheese wastewater were pH, BOD5, COD, TSS, TDS, NH3-H, and the physicochemical analyses targeted the protein, lactose, and fat, based on regulatory quality standards by the Ministry of Environment of the Republic of Indonesia No. 5 of 2014, concerning wastewater quality standards. The results show that TSS of 45,500 mg/L, pH of 5.9, BOD5 of 19,900 mg/L, COD of 90,000 mg/L, TDS 3440 mg/L, NH3-H 42,19 mg/L, protein 2.75%, lipid 0.054%, lactose, 4.1%. We can conclude that the value of BOD and COD, NH3-H in cheese wastewater does not contain good quality water, but on the other hand, whey had good potential for functional food ingredients indicated by protein, lipid, and lactose value. Due to its proven protein, lipid, and lactose value obtained in the study can be used as a functional food ingredient. [ABSTRACT FROM AUTHOR]