학술논문
A Review of the Valorization of Dairy Industry Wastes through Thermochemical, Biological, and Integrated Processes for Value-Added Products
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- 영문명
- 발행기관
- 한국축산식품학회
- 저자명
- Godwin A. Udourioh Moses M. Solomon Jude A. Okolie
- 간행물 정보
- 『Food Science of Animal Resources』제45권 제2호, 375~408쪽, 전체 34쪽
- 주제분류
- 농수해양 > 식품과학
- 파일형태
- 발행일자
- 2025.03.15
6,880원
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국문 초록
The dairy industry is a significant player in the food industry, providing essential products such as milk, cheese, butter, yogurt, and milk powder to meet the global population’s needs. However, the industry’s activities have resulted in significant pollution, with heavy waste generation, disposal, and effluent emissions into the environment. Properly handling dairy waste residues is a major challenge, with up to 60% of the total treatment cost in the processing unit allocated to waste management. Therefore, valorizing dairy waste into useful products presents a significant advantage for the dairy industry. Numerous studies have proposed various approaches to convert dairy waste into useful products, including thermochemical, biological, and integrated conversion pathways. This review presents an overview of these approaches and identifies the best possible method for valorizing dairy waste and by-products. The research presents up-to-date information on the recovery of value-added products from dairy waste, such as biogas, biofertilizers, biopolymers, and biosurfactants, with a focus on integrating technology for environmental sustainability. Furthermore, the obstacles and prospects in dairy waste valorization have been presented. This review is a valuable resource for developing and deploying dairy waste valorization technologies, and it also presents research opportunities in this field.
영문 초록
목차
Introduction
Types, Sources, and Characteristics of Dairy Wastes
Dairy Wastes Treatment Technologies
Processes and Mechanisms of Converting Dairy Waste into Value-added Products by Microbes
Limitations and Future Perspectives
Conclusion
References
해당간행물 수록 논문
- A Review of the Valorization of Dairy Industry Wastes through Thermochemical, Biological, and Integrated Processes for Value-Added Products
- Korean Native Black Goat: A Review on Its Characteristics and Meat Quality
- Review on the Function, Substrate Affinity, and Potential Application of Bile Salt Hydrolase Originated from Probiotic Strains of Lactobacillus, Bifidobacterium, and Enterococcus
- The Quality Traits of Pork Belly and Impact Factors of Quality
- Inhibition of Salmonella Typhimurium Biofilm Formation, Adhesion, and Invasion by Whey Beverage Supplemented with Triticum dicoccum (Farro) Enzyme
- The Impact of Fermented Dairy Products and Probiotics on Bone Health Improvement
- Physicochemical and Sensory Characteristics of Hybrid Flexitarian Pork Loin Steak Combined with Different Plant Ingredients
- Response in Growth Performance, Carcass Traits, Physicochemical Properties, and Fatty Acid Composition of Dohne Merino Rams Fed Different Levels of Canola Meal
- The L-Ascorbic Acid Increases Proliferation and Differentiation of Yanbian Cattle Skeletal Muscle Satellite Cells by Activating the Akt/mTOR/P70S6K Signaling Pathway
- Effects of Temperature on the Microbial Growth and Quality of Unsealed Dry Pet Food during Storage
- Effect of Ultraviolet-C (UV-C) Irradiation on Foodborne Pathogen Inactivation in Prosciutto and Changes on Its Physicochemical Properties
- Comparison of Meat Quality, Including Fatty Acid Content and Amino Acid Profile, and Transcriptome Profile among Hanwoo, Korea Black Cattle, and Jeju Black Cattle
- Antibiotic-Resistant Salmonella in Animal Products Jeopardize Human Health
- Overcrowding Stress in Livestock Production Alters Gut Microbiota Composition and Neuronal Nitric Oxide Synthase (nNOS) Expression in nNOS-HiBiT Knock-in Mouse Model
- A Comparison of the Physicochemical and Storage Characteristics of Emulsified Sausages Made from Black Goat Meat and Conventional Meats
- Evaluating Energy Consumption and Thermophysical Characteristics of Camel (Camelus dromedarius) Meat Cooked Using a Newly Developed Ohmic- Sous Vide Cooking System
참고문헌
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