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• W4285287777 abstract "The cheese industry produces huge volume of aqueous wastes, the major by-product being whey. Depending upon the process employed for cheese production, there are three types of whey generated like acid whey, sweet whey, and curd whey. For production of 1 kg of cheese, 10 kg of milk is required to be processed which eventually generates 9 kg of whey. Disposal of this whey without treatment poses an environmental burden due to large volumes and high organic load, whereas treatment prior to disposal involves high cost. With growing emphasis on the circular economy and environmental pressure, it has been obligatory for dairy industry to focus on the management of this whey waste stream. Thus, to address this issue, utilization of the whey as a potential source of renewable energy is a recent trend. Production of hydrogen using organic food waste furnishes two major benefits: one being energy production and secondly reduction in pollution. Thus, it is a noteworthy area to discuss and delve with the methods and trends involved in this treatment. The proposed book chapter is a paving way for investigating the application of cheese industry waste for production of biohydrogen." @default.
• W4285287777 created "2022-07-14" @default.
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• W4285287777 date "2022-01-01" @default.
• W4285287777 modified "2023-09-29" @default.
• W4285287777 title "Biohydrogen Production Using Cheese Industry Waste: Current Trends and Challenges" @default.
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• W4285287777 doi "https://doi.org/10.1007/978-981-19-1995-4_6" @default.
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