Cheese whey wastewater: characterization and treatment

Area of Science:

• Environmental Science
• Chemical Engineering
• Wastewater Treatment

Background:

• Cheese whey wastewater (CWW) is a significant, yet understudied, organic and saline effluent.
• CWW generation is substantial, approximately four times the volume of processed milk.
• Its composition varies greatly based on raw milk, whey valorization, and cleaning water usage.

Purpose of the Study:

• To compile an exhaustive characterization of CWW.
• To compare CWW with cheese whey (CW), second cheese whey (SCW), and dairy industry effluents.
• To critically analyze existing CWW treatment methods, evaluating aerobic and anaerobic processes.

Main Methods:

• Compilation of CWW characterization data.
• Comparative analysis of different dairy effluents.
• Critical review of aerobic and anaerobic treatment processes.
• Assessment of physicochemical pre-treatments (precipitation, coagulation-flocculation) for biological aerobic systems.

Main Results:

• Physicochemical pre-treatments like coagulation or basic precipitation can eliminate the need for dilution in aerobic biodegradation.
• Chemical precipitation using lime or NaOH yields clean wastewater and nutrient-rich sludge.
• This sludge holds potential for agricultural use, supporting zero discharge initiatives.

Conclusions:

• Effective characterization and treatment of CWW are crucial for environmental management.
• Physicochemical pre-treatments are beneficial for enhancing aerobic biodegradation of CWW.
• Zero discharge systems are feasible through integrated treatment and sludge valorization in agriculture.