Physicochemical and Foaming Properties of Crude Acid Whey Treated by Ultrafiltration
The crude acid whey is a cheese rejection derived from the manufacture of soft cheeses and fresh dough, by its fermentable biomolecules; it represents a real factor of biological pollution of freshwater ecosystems (Wadi of Mina, Relizane, Algeria). Our st
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Abstract. The crude acid whey is a cheese rejection derived from the manufacture of soft cheeses and fresh dough, by its fermentable biomolecules; it represents a real factor of biological pollution of freshwater ecosystems (Wadi of Mina, Relizane, Algeria). Our study aims to analyze the effect of membrane treatment (ultrafiltration) on the physicochemical parameters (COD, turbidity, Brix, pH, salinity and electrical conductivity) and foaming properties (foaming capacity and diameter of air bubbles) of crude acid whey by applying physical, chemical and interfacial analysis methods. The results have shown that a variability has been noted for the physicochemical parameters COD(CAW: 1159 mg/l, PCAW: 525 mg/l and CCAW: 1355 mg/l), turbidity(CAW: 237.66NTU, PCAW: 0.86NTU and CCAW: 72.1NTU), Brix(CAW: 7.45%, PCAW: 5.8% and CCAW: 10%), pH(CAW: 4.6, PCAW: 4.6 and CCAW: 4.9), salinity(CAW: 3.58 g/l, PCAW: 3.95 g/l and CCAW: 3.77 g/l) and electrical conductivity(CAW: 5.8 mS/cm, PCAW: 6.39 mS/cm and CCAW: 6.4 mS/cm) and interfacial properties (foaming capacity and diameter of air bubbles) of crude acid whey and its fractions after ultrafiltration (concentrate and permeate). It is concluded from this study that the ultrafiltration of crude acid whey has changed its physicochemical and foaming behavior in function to the operating conditions and to the composition of the studied whey. Keywords: Crude acid whey · Ultrafiltration · Pollution · Foam · Valorization
1 Introduction The crude acid whey is a co-product and an effluent of soft cheeses and fresh dough. According to Mollea et al. (2013) global whey production was estimated at 180–190 tons/year. In Algeria and in other countries of the world, this rejection accounts for about 85% of milk processed into cheese (FAO 1995; Gana and Touzi 2001). Rejected in the environment without prior treatment (case of dairy and cheese industry SIDI SAADA, YELLEL, RELIZANE, Algeria), the latter may be a favorable factor in the biological pollution of freshwater ecosystems following its native biochemical composition (Acem © Springer Nature Switzerland AG 2020 B. Safi et al. (Eds.): ISMSD 2019, Proceedings of the 4th International Symposium on Materials and Sustainable Development, pp. 1–11, 2020. https://doi.org/10.1007/978-3-030-43211-9_1
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et al. 2016, 2017). Its valorization is an economic and ecological stake since one liter of the whey has a Biological Demand in Oxygen (BDO) is between 30 and 45 g/l of oxygen and therefore requires the oxygen of 4500 l of oxygen unpolluted water, making it a pollutant that can no longer be released into the environment (Juillerat and Badoud 2010). Whey proteins are widely used in the food industry because they possess, inter alia, good functional properties (Bottomley et al. 1990; Acem and Choukri 2017). The whey proteins have in particular the properties to retain water, to act as foaming and/or emulsifying agent and to form aggregates (or gels) (Kinsella and Whitehead 1989; Acem and Choukri 2017). According to Cheftel et al. (198
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