Dairy Processing Waste Valorization and Utili...

Dairy Processing Waste Valorization and Utilization: A Review

Author Name : Akkshun Raj Singh, Shelly Pathak, Abhirup Mitra, Mudita Verma, Dr. Akshita Banga

ABSTRACT

Every commodity that undergoes certain form of processing has by-products associated with them and not particularly in food industry, but this is true for every industry. The act of utilization and value addition of by-products into various other processes is a sustainable, environmentally beneficial, economically sound approach to reduce the carbon footprint of industrial food processing. In this article, there is an insinuation about some of the method and techniques that employ by- products from the dairy processing sector that would otherwise be considered as waste. In research, the combination of anaerobically digested dairy slurry and extinguishing agents on one hand and animal bone ash was formulated to be used as an organic fertilizer. Whey is considered another major environmental pollutant but is a boundless resource if used efficiently. Whey incorporated in RTS beverage has revealed the impact of its incorporation as a nutritional augment. Also, the production of D-lactic acid which involves expensive processing and pretreatments has been made effortless by the use of cheese whey in a fed-batch fermentation process involving lactic acid fermentation by L.bulgaricus.This review article aims to coalesce and converse about these processes involving further utilization of dairy waste.

Keywords: Dairy waste, by-products, sustainability, organic fertilizer, D-lactic acid, RTS beverage, fed- batch fermentation