SOLVING THE WHEY POLLUTION PROBLEM BY ULTRAFILTRATION: AN ECONOMIC ASSESSMENT
Now that clean production is seen as the best alternative to reduce pollution, a study on milk ultrafiltration as a strategy to reduce the economic weight of waste disposal of thecheesemaking industry for some selected cheese types (queso fresco, cottage, quarg, ncotta, soft-cheese type, mozzarella,...
| Autores: | , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2012 |
| País: | México |
| Institución: | UNIVERSIDAD NACIONAL AUTÓNOMA DE MÉXICO |
| Repositorio: | Revista Internacional de Contaminación Ambiental |
| Idioma: | español |
| OAI Identifier: | oai:ojs.pkp.sfu.ca:article/30543 |
| Acceso en línea: | https://www.revistascca.unam.mx/rica/index.php/rica/article/view/30543 |
| Access Level: | acceso abierto |
| Palabra clave: | whey UF-cheese cheese economics caseinated cheese |
| Sumario: | Now that clean production is seen as the best alternative to reduce pollution, a study on milk ultrafiltration as a strategy to reduce the economic weight of waste disposal of thecheesemaking industry for some selected cheese types (queso fresco, cottage, quarg, ncotta, soft-cheese type, mozzarella, cream, feta and camembert) is discussed. Cheeseyield increments and a reduction in whey disposal volume could be achieved and hence represent a potential improvement in the economics of cheese making. Cheese, cream,whey and permeate are considered valuable products of the process, with fractionil demand rates for the whey and permeate produced . The economic calculations includedisposal costs for unsold streams of whey and permeate. The proposed modifications include the possibility of casein addition. Three scales of process were considered: 5,000,30,000 and 100,000 kg/day of fresh milk. Several economic scenarios were tested to reflect normal conditions and the impact of adverse situations. The results show economicprofitability of the modified processes for most cases, especially at 30,000 kg/day scale and over. Queso fresco, cream, ricotta, cottage and quarg were found to show thegreater economic potential. |
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