Abstract
Second cheese whey (SCW) is a by-product of cheese and curd cheese production that is usually not recovered and therefore contributes substantially to the negative environmental impact of the cheese manufacture plants. Membrane technology, namely nanofiltration (NF), is used in this work for the recovery of SCW organic nutrients, resulting from "Serpa" cheese and curd production. The SCW is processed by NF to recover a rich lactose fraction in the concentrate and a process water with a high salt content in the permeate. The permeation experiments were carried out in a plate and frame NF unit, where two NF membranes (NFT50 and HR-95-PP) were characterized and tested. The NF permeation experiments were performed accordingly with two different operation modes: total recirculation and concentration. In order to select the best membrane and operating pressure for the SCW fractionation, total recirculation experiments were carried out. After the membrane selection, the concentration experiments showed that the selected membrane (NFT50) at 30 bar allows a water recovery of approximately 80%, concentrating the second cheese whey nutrients approximately 5 times. Therefore, the NF operation can successfully reduce the wastewater organic load and simultaneously contribute to the valorisation of the cheese and curd cheese manufacture by-products.
| Language | English |
|---|---|
| Pages | 393-399 |
| Number of pages | 7 |
| Journal | Water Science and Technology |
| Volume | 52 |
| Issue number | 10-11 |
| Publication status | Published - 1 Dec 2005 |
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Keywords
- nanofiltration
- nutrients recovery
- second cheese whey
- wastewater treatment
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Reduction of wastewaters and valorisation of by-products from "Serpa" cheese manufacture using nanofiltration. / Magueijo, V.; Minhalma, M.; Queiroz, D.; Geraldes, V.; Macedo, A.; de Pinho, M. N.
In: Water Science and Technology, Vol. 52, No. 10-11, 01.12.2005, p. 393-399.Research output: Contribution to journal › Article
TY - JOUR
T1 - Reduction of wastewaters and valorisation of by-products from "Serpa" cheese manufacture using nanofiltration
AU - Magueijo, V.
AU - Minhalma, M.
AU - Queiroz, D.
AU - Geraldes, V.
AU - Macedo, A.
AU - de Pinho, M. N.
PY - 2005/12/1
Y1 - 2005/12/1
N2 - Second cheese whey (SCW) is a by-product of cheese and curd cheese production that is usually not recovered and therefore contributes substantially to the negative environmental impact of the cheese manufacture plants. Membrane technology, namely nanofiltration (NF), is used in this work for the recovery of SCW organic nutrients, resulting from "Serpa" cheese and curd production. The SCW is processed by NF to recover a rich lactose fraction in the concentrate and a process water with a high salt content in the permeate. The permeation experiments were carried out in a plate and frame NF unit, where two NF membranes (NFT50 and HR-95-PP) were characterized and tested. The NF permeation experiments were performed accordingly with two different operation modes: total recirculation and concentration. In order to select the best membrane and operating pressure for the SCW fractionation, total recirculation experiments were carried out. After the membrane selection, the concentration experiments showed that the selected membrane (NFT50) at 30 bar allows a water recovery of approximately 80%, concentrating the second cheese whey nutrients approximately 5 times. Therefore, the NF operation can successfully reduce the wastewater organic load and simultaneously contribute to the valorisation of the cheese and curd cheese manufacture by-products.
AB - Second cheese whey (SCW) is a by-product of cheese and curd cheese production that is usually not recovered and therefore contributes substantially to the negative environmental impact of the cheese manufacture plants. Membrane technology, namely nanofiltration (NF), is used in this work for the recovery of SCW organic nutrients, resulting from "Serpa" cheese and curd production. The SCW is processed by NF to recover a rich lactose fraction in the concentrate and a process water with a high salt content in the permeate. The permeation experiments were carried out in a plate and frame NF unit, where two NF membranes (NFT50 and HR-95-PP) were characterized and tested. The NF permeation experiments were performed accordingly with two different operation modes: total recirculation and concentration. In order to select the best membrane and operating pressure for the SCW fractionation, total recirculation experiments were carried out. After the membrane selection, the concentration experiments showed that the selected membrane (NFT50) at 30 bar allows a water recovery of approximately 80%, concentrating the second cheese whey nutrients approximately 5 times. Therefore, the NF operation can successfully reduce the wastewater organic load and simultaneously contribute to the valorisation of the cheese and curd cheese manufacture by-products.
KW - nanofiltration
KW - nutrients recovery
KW - second cheese whey
KW - wastewater treatment
UR - http://www.scopus.com/inward/record.url?scp=31844434616&partnerID=8YFLogxK
UR - http://www.iwaponline.com/wst/05210/wst052100393.htm
M3 - Article
VL - 52
SP - 393
EP - 399
JO - Water Science and Technology
T2 - Water Science and Technology
JF - Water Science and Technology
SN - 0273-1223
IS - 10-11
ER -