:: Journal of International Environmental Application & Science ::

Year 2007, Volume II (Issue I-II)

Journal of International Environmental Application and Science , Vol. 2, No. 1 (2007), 1-4


Utilization of whey for waste minimization of white cheese industry: a case study

Mustafa Samil ARGUN1, Adem ELGUN2, M. Emin ARGUN3, Mustafa KARATAS3

1İzi Süt Company, Konya/ Turkey
2Dept. of Food Engineering,Agricul. Faculty,Selcuk University, Konya/Turkey
3Dept. of Environmental Engineering, Engineering & Architecture Faculty, Selcuk University, 42031 Konya, TURKEY

Abstract: Cheese industry wastes have a major impact on the ecology because of high organic content. Thus, waste minimization is an important concept in the application of the waste management in the white cheese industry. In this article, a case study on the waste minimization of a white cheese industry by reuse of whey has been investigated. Our results indicated that high strength organic content of whey reduced from 64,300 mg L-1 to zero by reusing whey to produce whey powder.  
Keywords: Whey; minimization; white cheese; waste water; reuse.