Cheese whey (CW), namely the liquid obtained by the milk casein removal during the cheese-making process, is one of the main agro-industrial waste streams of several Mediterranean countries. In this study, the environmental impacts of two CW valorization options were considered and were compared by Life Cycle Assessment (LCA): anaerobic digestion, characterized by TRL8-9, and dark fermentation combined with biopolymers production, characterized by TRL3-5. The LCA results show that the anaerobic digestion scenario is still characterised by higher environmental performance as compared to dark fermentation associated with biopolymers production, mainly because avoided impacts - as electricity and thermal energy recovery - are higher. Additionally, the consumptions of energy, water and chemicals that affect the dark fermentation associated with biopolymers production are higher than for the anaerobic digestion case. The preliminary results of this study suggested to introduce some modifications in the dark fermentation associated with biopolymers production process, that can improve the overall environmental balance.

Bioproducts and biofuels from sheep cheese whey: environmental benefits

Fabiano Asunis
Membro del Collaboration Group
;
Giorgia De Gioannis
Membro del Collaboration Group
;
Aldo Muntoni
Membro del Collaboration Group
;
Alessandra Polettini
Membro del Collaboration Group
;
Raffaella Pomi
Membro del Collaboration Group
;
Daniela Spiga
Membro del Collaboration Group
2020-01-01

Abstract

Cheese whey (CW), namely the liquid obtained by the milk casein removal during the cheese-making process, is one of the main agro-industrial waste streams of several Mediterranean countries. In this study, the environmental impacts of two CW valorization options were considered and were compared by Life Cycle Assessment (LCA): anaerobic digestion, characterized by TRL8-9, and dark fermentation combined with biopolymers production, characterized by TRL3-5. The LCA results show that the anaerobic digestion scenario is still characterised by higher environmental performance as compared to dark fermentation associated with biopolymers production, mainly because avoided impacts - as electricity and thermal energy recovery - are higher. Additionally, the consumptions of energy, water and chemicals that affect the dark fermentation associated with biopolymers production are higher than for the anaerobic digestion case. The preliminary results of this study suggested to introduce some modifications in the dark fermentation associated with biopolymers production process, that can improve the overall environmental balance.
2020
9788862650243
LCA, waste valorization, cheese whey, fermentation, biopolymers
File in questo prodotto:
File Dimensione Formato  
Lombardi_SCW_LCA_VENICE2020.pdf

Solo gestori archivio

Descrizione: articolo principale
Tipologia: versione editoriale
Dimensione 560.9 kB
Formato Adobe PDF
560.9 kB Adobe PDF   Visualizza/Apri   Richiedi una copia

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11584/302237
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus ND
  • ???jsp.display-item.citation.isi??? ND
social impact