Peynir Altı Suyunun İşlemesi ve Değerlendirilmesindeki Son Gelişmeler

Abstract

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.

Keywords

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

Recent Advances In Whey Processing and Valorisation

Abstract

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.

Keywords

• watewater treatment
• environmental impact
• membrane filtration
• whey
• dairy industry

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