By-product recovery from cottage cheese production by nanofiltration

Nguyen, M; Reynolds, N; Vigneswaran, S

By-product recovery from cottage cheese production by nanofiltration

Nguyen, M Reynolds, N Vigneswaran, S

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Publication Type:: Journal Article
Citation:: Journal of Cleaner Production, 2003, 11 (7), pp. 803 - 807
Issue Date:: 2003-11-01

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Field	Value	Language
dc.contributor.author	Nguyen, M	en_US
dc.contributor.author	Reynolds, N	en_US
dc.contributor.author	Vigneswaran, S https://orcid.org/0000-0002-8117-4322	en_US
dc.date.issued	2003-11-01	en_US
dc.identifier.citation	Journal of Cleaner Production, 2003, 11 (7), pp. 803 - 807	en_US
dc.identifier.issn	0959-6526	en_US
dc.identifier.uri	http://hdl.handle.net/10453/4314
dc.description.abstract	Cottage cheese whey has been a problem waste as it is dilute, salty and acidic. The use of nanofiltration has been applied to cottage cheese whey to concentrate its solids content four fold, while removing about three-quarters of the sodium and potassium salts and some acid. This desalted nanoconcentrated whey was found to be quite stable under refrigeration for up to 6 weeks. It could then be considered as a recovered by-product for use as an ingredient in dairy and other food products. A preliminary process economics case study was carried out for a plant producing 30,000 l/day of cottage cheese whey. The capital cost required was estimated as $700,000. The payback period was calculated to be less than 10 months. © 2003 Elsevier Science Ltd. All rights reserved.	en_US
dc.relation.ispartof	Journal of Cleaner Production	en_US
dc.relation.isbasedon	10.1016/S0959-6526(02)00130-0	en_US
dc.subject.classification	Environmental Sciences	en_US
dc.title	By-product recovery from cottage cheese production by nanofiltration	en_US
dc.type	Journal Article
utslib.citation.volume	7	en_US
utslib.citation.volume	11	en_US
utslib.for	0907 Environmental Engineering	en_US
utslib.for	0910 Manufacturing Engineering	en_US
utslib.for	0915 Interdisciplinary Engineering	en_US
pubs.embargo.period	Not known	en_US
pubs.organisational-group	/University of Technology Sydney
pubs.organisational-group	/University of Technology Sydney/Faculty of Engineering and Information Technology
pubs.organisational-group	/University of Technology Sydney/Faculty of Engineering and Information Technology/School of Civil and Environmental Engineering
pubs.organisational-group	/University of Technology Sydney/Strength - CTWW - Centre for Technology in Water and Wastewater Treatment
utslib.copyright.status	closed_access
pubs.issue	7	en_US
pubs.publication-status	Published	en_US
pubs.volume	11	en_US

Abstract:

Cottage cheese whey has been a problem waste as it is dilute, salty and acidic. The use of nanofiltration has been applied to cottage cheese whey to concentrate its solids content four fold, while removing about three-quarters of the sodium and potassium salts and some acid. This desalted nanoconcentrated whey was found to be quite stable under refrigeration for up to 6 weeks. It could then be considered as a recovered by-product for use as an ingredient in dairy and other food products. A preliminary process economics case study was carried out for a plant producing 30,000 l/day of cottage cheese whey. The capital cost required was estimated as $700,000. The payback period was calculated to be less than 10 months. © 2003 Elsevier Science Ltd. All rights reserved.

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http://hdl.handle.net/10453/4314