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Characterization of Dairy Waste Whey and Its’ Utilization for the Production of Ethanol

机译：乳品废物乳清的表征及其对乙醇生产的利用

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The objective of this study was characterization of dairy waste whey and its’ utilization for the production of ethanol. Whey is a byproduct and not considered as a resource in many milk processing factories. Usually, it is discharged to rivers and surface water. The physiochemical characteristics of whey was determined by Lactoscan Milk Analyzer, Refractometer and Titration Methods. Dairy whey consisted of biological oxygen demand and chemical oxygen demand. It represents largely disaccharide sugar content which is known as lactose (0. 36 – 0. 48) g/mL and it could highly pollute the environment or water bodies. However, this whey waste was changed into ethanol by yeast strain, kluyveromyces delphensis. The experimental design was studied with central composite design to investigate the effects of significant factors including initial lactose concentration, yeast cell concentration, temperature and pH value on fermentation process. In the present work, the best operating conditions were found at 6.15g/L (initial lactose conc.), 10g/L (yeast cell conc.), 27~(o)C (temperature) and 5.5 pH value respectively. The maximum ethanol yield obtained from cheese whey was 40.4 % (2.5g/L). Functionally, ethanol was determined by Fourier Transmission Infrared with the help of Infrared correlation charts and moreover, its characteristic was investigated. As a result, cheese whey is a good resource for a production of ethanol.
机译：本研究的目的是乳制品乳清的表征及其对乙醇生产的利用率。乳清是一个副产品，而不是被视为许多牛奶加工厂的资源。通常，它被排放到河流和地表水中。乳清的生理化学特性由LactoScan牛奶分析仪，折射仪和滴定法测定。乳制品乳清由生物需氧量和化学需氧量组成。它代表了大胆的糖含量，称为乳糖（0.36-0.48）G / mL，它可以高度污染环境或水体。然而，这种乳清废物被酵母菌菌株改变为乙醇， kluyveromyces delphensis。研究了中央复合设计的实验设计，探讨了初始乳糖浓度，酵母细胞浓度，温度和pH值在发酵过程中的影响。在本作工作中，分别以6.15g / L（初始乳糖浓度），10g / l（酵母细胞浓度），27〜（O）C（温度）和5.5 pH值分别存在最佳操作条件。从奶酪乳清中获得的最大乙醇产量为40.4％（2.5g / L）。在功能上，通过傅里叶传输红外线借助红外相关图来确定乙醇，而且，研究其特征。结果，奶酪乳清是生产乙醇的良好资源。

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