The dairy biorefinery: Integrating treatment processes for cheese whey valorisation. (15th December 2020)

• Record Type: Journal Article
• Authors: Asunis, Fabiano; De Gioannis, Giorgia; Dessì, Paolo; Isipato, Marco; Lens, Piet N.L.; Muntoni, Aldo; Polettini, Alessandra; Pomi, Raffaella; Rossi, Andreina; Spiga, Daniela
• Is Part Of: Journal of environmental management. Volume 276(2020)
• Publication Date: 2020-12-15
• Subjects: Anaerobic digestion -- Bioplastic -- Circular economy -- Dairy industry -- Fermentation -- Microbial electrochemical technology; Environmental policy -- Periodicals; Environmental management -- Periodicals; Environment -- Periodicals; Ecology -- Periodicals; 363.705
• DOI: 10.1016/j.jenvman.2020.111240
• Languages: English
• ISSNs: 0301-4797

Abstract

Abstract: With an estimated worldwide production of 190 billion kg per year, and due to its high organic load, cheese whey represents a huge opportunity for bioenergy and biochemicals production. Several physical, chemical and biological processes have been proposed to valorise cheese whey by producing biofuels (methane, hydrogen, and ethanol), electric energy, and/or chemical commodities (carboxylic acids, proteins, and biopolymers). A biorefinery concept, in which several value-added products are obtained from cheese whey through a cascade of biotechnological processes, is an opportunity for increasing the product spectrum of dairy industries while allowing for sustainable management of the residual streams and reducing disposal costs for the final residues. This review critically analyses the different treatment options available for energy and materials recovery from cheese whey, their combinations and perspectives for implementation. Thus, instead of focusing on a specific valorisation platform, in the present review the most relevant aspects of each strategy are analysed to support the integration of different routes, in order to identify the most appropriate treatment train. Highlights: Cheese whey is an outstanding feedstock for bioenergy and biochemical production. Integrating treatment processes is key for cheese whey managing and valorisation. Dark fermentation will be the core of the future dairy biorefineries. VFA production and extraction will benefit of favourable market conditions. Bioelectrochemical systems can be applied for tertiary treatment and CO2 recycling.