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Recent Advances In Whey Processing and Valorisation

Yıl 2025, Cilt: 11 Sayı: 1, 317 - 348, 30.06.2025

Damla Özışık , Nihat Akın

https://doi.org/10.29132/ijpas.1594075

Öz

The dairy industry is considered one of the largest water-consuming industries in the world, and waste from the dairy industry seriously pollutes the environment. If wastewater is released into the environment without treatment, these organic and inorganic pollutants from the dairy industry can disrupt terrestrial and aquatic ecosystems, thereby leading to ecosystem imbalance. Wastewater from the dairy industry can be treated by various methods such as physical, chemical and biological. However, further advances in treatment methods have become the need of the hour to reduce operating costs, increase efficiency, recycle and reuse wastewater, and reduce degradation of environmental resources. Whey has several environmental risks if disposed of as waste in watercourses. However, there are numerous valorisation techniques to convert it into valuable and highly nutritious products. Techniques such as membrane filtration may be utilised, but these are not applicable to all categories of whey. Novel methodologies that are agile enough to deal with whey variability can produce valorised products. This review assesses the capability of whey processing techniques, applicationsand methodologies, discussing pertinent research that can innovate product development further. It focuses on environmental impacts of whey as a waste and ways of minimising it.

Anahtar Kelimeler

watewater treatment environmental impact membrane filtration whey dairy industry

Kaynakça

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Peynir Altı Suyunun İşlemesi ve Değerlendirilmesindeki Son Gelişmeler

Yıl 2025, Cilt: 11 Sayı: 1, 317 - 348, 30.06.2025

Damla Özışık , Nihat Akın

https://doi.org/10.29132/ijpas.1594075

Öz

Süt endüstrisi, dünyanın en büyük su tüketicilerinden biri olarak kabul edilmekte olup, bu endüstriden kaynaklanan atıklar çevreyi ciddi şekilde kirletmektedir. Arıtılmamış atık suyun çevreye salınması durumunda, süt endüstrisinden kaynaklanan organik ve inorganik kirleticiler karasal ve su ekosistemlerini bozabilir, bu da ekosistemin dengesizliğine yol açabilir. Süt endüstrisinden kaynaklanan atık sular, fiziksel, kimyasal ve biyolojik yöntemlerle arıtılabilmektedir. Ancak, işletme maliyetlerinin düşürülmesi, verimliliğin arttırılması, atık suyun geri dönüştürülmesi ve yeniden kullanılması ile çevresel bozulmanın azaltılması için arıtma yöntemlerinde daha fazla ilerleme sağlanması gerekmektedir. Peynir altı suyunun atık olarak su sistemlerine salınması çeşitli çevresel riskler taşır. Ancak, bu atığı değerli ve son derece besleyici ürünlere dönüştürmek için birçok değerlendirme tekniği bulunmaktadır. Membran filtreleme gibi teknikler uygulanabilir, ancak bunlar her peynir altı suyu tipi için uygun olmayabilir. Değişkenliğe uyum sağlayabilen ve değerli ürünler üretebilen yeni metodolojiler geliştirilmelidir. Bu derleme, peynir altı suyu işleme tekniklerinin kapasitesini, uygulamalarını ve metodolojilerini değerlendirerek, ürün geliştirmede daha fazla yenilik yapabilecek ilgili araştırmaları tartışmaktadır. Peynir altı suyunun atık olarak çevresel etkilerine odaklanmakta ve bu etkileri en aza indirmek için çözüm yollarını araştırmaktadır.

Anahtar Kelimeler

atık su arıtma çevresel etki membran filtreleme peynir altı suyu süt endüstrisi

Kaynakça

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  • Srivastava, S., Jhariya, U., Purohit, H. J., & Dafale, N. A. (2021). Synergistic action of lytic polysaccharide monooxygenase with glycoside hydrolase for lignocellulosic waste valorization: a review. Biomass Conversion and Biorefinery, 1-19.
  • Zhang, P., Chen, Y., & Zhou, Q. (2009). Waste activated sludge hydrolysis and short-chain fatty acids accumulation under mesophilic and thermophilic conditions: Effect of pH. Water Research, 43(15), 3735-3742.
  • Reyhanitash, E., Zaalberg, B., Kersten, S. R., & Schuur, B. (2016). Extraction of volatile fatty acids from fermented wastewater. Separation and Purification Technology, 161, 61-68.
  • Liu, H., Wang, L., Zhang, X., Fu, B., Liu, H., Li, Y., & Lu, X. (2019). A viable approach for commercial VFAs production from sludge: Liquid fermentation in anaerobic dynamic membrane reactor. Journal Of Hazardous Materials, 365, 912-920.
  • Athira, S., Mann, B., Sharma, R., Pothuraju, R., & Bajaj, R. K. (2021). Preparation and characterization of iron-chelating peptides from whey protein: An alternative approach for chemical iron fortification. Food Research International, 141, 110133.
  • Meng, Y., Liang, Z., Zhang, C., Hao, S., Han, H., Du, P., ... & Liu, L. (2021). Ultrasonic modification of whey protein isolate: Implications for the structural and functional properties. LWT, 152, 112272.
  • Henriques, M. H. F. (2013). Recovery and application of whey proteins in conventional and nonconventional food systems (Doctoral dissertation, Universidade de Coimbra, Portugal).
  • Torok, V. A., Luyckx, K., & Lapidge, S. (2021). Human food waste to animal feed: Opportunities and challenges. Animal Production Science, 62(12), 1129-1139.
  • Talbott, T. C. (2022). Extended Producer Responsibility: Opportunities and challenges for waste pickers. Social Contracts and Informal Workers in the Global South, (pp. 126–143). Oxford: Oxford University Press..
  • Momete, D. C. (2020). A unified framework for assessing the readiness of European Union economies to migrate to a circular modelling. Science of the Total Environment, 718, 137375.
  • Garske, B., Heyl, K., Ekardt, F., Weber, L. M., & Gradzka, W. (2020). Challenges of food waste governance: An assessment of European legislation on food waste and recommendations for improvement by economic instruments. Land, 9(7), 231.
  • Granato, D., Carocho, M., Barros, L., Zabetakis, I., Mocan, A., Tsoupras, A., ... & Pimentel, T. C. (2022). Implementation of sustainable development goals in the dairy sector: Perspectives on the use of agro-industrial side-streams to design functional foods. Trends in Food Science & Technology, 124, 128-139.
  • Roufou, S., Griffin, S., Katsini, L., Polańska, M., Van Impe, J. F., & Valdramidis, V. P. (2021). The (potential) impact of seasonality and climate change on the physicochemical and microbial properties of dairy waste and its management. Trends in Food Science & Technology, 116, 1-10.
Toplam 120 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Gıda Mühendisliği, Gıda Sürdürülebilirliği, Gıda Bilimleri (Diğer)
Bölüm Derleme
Yazarlar

Damla Özışık 0009-0006-9406-1518

Nihat Akın 0000-0002-0966-1126

Erken Görünüm Tarihi 27 Haziran 2025
Yayımlanma Tarihi 30 Haziran 2025
Gönderilme Tarihi 30 Kasım 2024
Kabul Tarihi 20 Haziran 2025
Yayımlandığı Sayı Yıl 2025 Cilt: 11 Sayı: 1

Kaynak Göster

APA Özışık, D., & Akın, N. (2025). Peynir Altı Suyunun İşlemesi ve Değerlendirilmesindeki Son Gelişmeler. International Journal of Pure and Applied Sciences, 11(1), 317-348. https://doi.org/10.29132/ijpas.1594075
AMA Özışık D, Akın N. Peynir Altı Suyunun İşlemesi ve Değerlendirilmesindeki Son Gelişmeler. International Journal of Pure and Applied Sciences. Haziran 2025;11(1):317-348. doi:10.29132/ijpas.1594075
Chicago Özışık, Damla, ve Nihat Akın. “Peynir Altı Suyunun İşlemesi Ve Değerlendirilmesindeki Son Gelişmeler”. International Journal of Pure and Applied Sciences 11, sy. 1 (Haziran 2025): 317-48. https://doi.org/10.29132/ijpas.1594075.
EndNote Özışık D, Akın N (01 Haziran 2025) Peynir Altı Suyunun İşlemesi ve Değerlendirilmesindeki Son Gelişmeler. International Journal of Pure and Applied Sciences 11 1 317–348.
IEEE D. Özışık ve N. Akın, “Peynir Altı Suyunun İşlemesi ve Değerlendirilmesindeki Son Gelişmeler”, International Journal of Pure and Applied Sciences, c. 11, sy. 1, ss. 317–348, 2025, doi: 10.29132/ijpas.1594075.
ISNAD Özışık, Damla - Akın, Nihat. “Peynir Altı Suyunun İşlemesi Ve Değerlendirilmesindeki Son Gelişmeler”. International Journal of Pure and Applied Sciences 11/1 (Haziran 2025), 317-348. https://doi.org/10.29132/ijpas.1594075.
JAMA Özışık D, Akın N. Peynir Altı Suyunun İşlemesi ve Değerlendirilmesindeki Son Gelişmeler. International Journal of Pure and Applied Sciences. 2025;11:317–348.
MLA Özışık, Damla ve Nihat Akın. “Peynir Altı Suyunun İşlemesi Ve Değerlendirilmesindeki Son Gelişmeler”. International Journal of Pure and Applied Sciences, c. 11, sy. 1, 2025, ss. 317-48, doi:10.29132/ijpas.1594075.
Vancouver Özışık D, Akın N. Peynir Altı Suyunun İşlemesi ve Değerlendirilmesindeki Son Gelişmeler. International Journal of Pure and Applied Sciences. 2025;11(1):317-48.
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