Presentazione di PowerPoint

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MICHELE FACCIA ALDO DI LUCCIA
THE PROBLEM OF THE DAIRY WASTES IN THE PROVINCE
OF BARI
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DAIRY WASTES
The liquid part deriving from cheesemaking is the
WHEY
THIS TYPE OF LIQUID WASTE IS USUALLY CONSIDERED
AS THE ENVIROMENTAL PROBLEM OF THE DAIRIES
BUT A MORE COMPLEX SITUATION EXISTS WHEN THE
DAIRY COMPANIES MAINLY PRODUCE PASTA FILATA
CHEESE, BUTTER AND RICOTTA
IN THIS CASE OTHER TYPES OF WASTE ARE ALSO
PRODUCED 1) Scotta 2) Buttermilk 3) Stretching
waters
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VIRGIN WHEY
Variable Composition depending on the type of
cheesemaking from which it derives
VIRGIN WHEY FROM COW MILK, FRESH AVERAGE VALUES
LOAD OF POLLUTION COD 30.000 70.000
mg/L Quality for processing very good
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WHEY FROM PASTA FILATA CHEESE
Variable Composition depending on the type of
PRODUCTION TECHNOLOGY. Low pH for the high
content of organic acids
DEFATTED WHEY FROM MOZZARELLA, FRESH
LOAD OF POLLUTION COD 30.000 50.000
mg/L Quality for processing good
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SCOTTA.
It is the liquid residue after making Ricotta.
Variable Composition depending on the type of
technology employed. Low protein content and high
amount of salts and organic acids
LOAD OF POLLUTION COD 10.000 20.000
mg/L Quality for processing poor
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STRETCHING WATERS
It derives from the stretching process during
production of Mozzarella . Significant amounts
are produced in Apulia. High content of NaCl for
the salting-during-stretching procedure used in
all the Apulia dairies. Significant presence of
lactic and citric acids.
LOAD OF POLLUTION COD 2.000 50.000
mg/L Quality for processing not processable
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BUTTERMILK
It is the liquid residue remaining after butter
production. In Apulia its name is often wrongly
referred to the stretchin water. Low amounts
produced in the region. Different composition
with respect to whey.
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Main towns in the different areas
NORTH
CENTER-SOUTH
Municipalities of Andria Barletta Bitonto Corato
Ruvo Trani Bisceglie and Molfetta
Municipalities of Gioia del colle Putignano Noci
Acquaviva Santeramo Alberobello Locorotondo
Castellana grotte Altamura and Gravina
MINOR AREAS
TOWNS WHERE THE DAIRY LIQUID WASTES DO NOT EXCEED
5 TONS/DAY
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Amounts of milk daily processed in different
areas of the province of Bari(North
Centre/South Minor areas)
TOTAL 1.060.000 L/day
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Relative Amounts ()
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Amounts of milk processed in the main towns
CENTER-SOUTH
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Amounts of milk processed in the main towns
NORTH
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Amounts of dairy wastes produced in the Province
of Bari
TOTAL
1200 1000 800 600 400 200

Tons/day
Whey Stretching Total water
More stretching water derives from processing of
imported curds (not included)
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Amounts of dairy wastes produced in the Province
of Bari
700 600 500 400 300 200 100
Center-south North Minor areas
Tons/day
Whey Stretching Total water
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Whey processing state of the art
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Tecnologies for whey processing
TYPE OF TECNOLOGY
FINAL PRODUCT
Concentration by evaporation
Whey concentrate
OLD
Membrane concentration
Protein and lactose concentrates
RECENT
Anaerobic digestion
NEW
Ethanol / methane
Thermic coagulation
Whey cream
RECENT
Cromatography
INNOVATIVE
Proteins and peptides
Phytodepuration
INNOVATIVE
depurated water
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APPLICATIONS FOR LACTOSE, WHEY POWDER AND WHEY
PROTEIN
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The market situation of the products deriving
from whey processing
??Whey powders .0,3 - 0,7 /Kg ??Whey DEMI
60.. 0.7 0,8 ??LACTOSE 0,4 0,6
??WPC 35 . 1,00 1,70 ??WPI 90
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Main problems for whey valorization in Apulia

• Location of the whey processing plant the
  problem of collecting the dairy wastes
• QUALITY of the whey
• QUALITY of the final products

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Location of the whey processing plant
The two Apulian dairy areas are not close (about
90 km), and a concentration plant is required to
reduce the transport cost
Peripheral concentration plant
Whey concentrate
Direct sale if convenient or necessary
Transport to the Main whey plant
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QUALITY OF THE WHEY
A quality-payment system is necessary to improve
the quality of the whey. The whey has not to be
considered a waste by the dairies, but a raw
matter to be preserved
The quality has to be improved by separating the
different types of wastes and by applying
refrigeration or other preserving technologies
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QUALITY OF THE WHEY
VIRGIN WHEY has to be considered a high quality
raw matter, and should be paid to the dairies
according to its quality (pH, protein
concentration, etc.)
Low quality whey and scotta should be collected
as low quality raw matter (at no cost or very low
cost for the dairies)
The stretching water has to be considered a
waste, to be separately processed by paying a fee
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Whey Valorisation actually seems to be closely
related to the production of high quality
derivatives
Whey protein isolates
Whey protein concentrates
BIO-ENERGY
IN ORDER TO GET THIS GOAL ITS NECESSARY A
FRACTIONATION
PROTEIN FRACTION
LACTOSE
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VALORIZATION OF LACTOSE?
The market actually offers a very low price for
lactose. The decreasing trend has been
interrupted during the first half of the year
2007 (high request by the Asian countries such as
India and China), giving the idea of new
perspectives. Actually the price does not
guarantee in Italy a profitable processing of the
whey.
New perspectives for lactose valorisation should
derive from bio-energy (methane from anaerobic
digestion). But more experimentation is necessary
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High quality whey
Permeate Containing Lactose (4,5)?
Ultrafiltration
Protein Concentrate
THE IDEAL WHEY PROCESSING PLANT STEP 1
Chromatography
Market
Market
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Low quality whey
Scotta
Permeate-Lactose
Methane
Fermentation Biogas
Vegetal Biomass
Residue
Evaporating Tower
THE IDEAL WHEY PROCESSING PLANT STEP 2
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Residuo di fermentazione
Acqua di filatura
Evaporatore
Condensation water
Slurry
FORNO a suola rotante
Salts (High NaCl content)?
THE IDEAL WHEY PROCESSING PLANT STEP 3
i.e. Highway companies
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CONCLUSIONS
For the solution of the problem of the dairy
wastes in Apulia a wide and complex plant is
required
The plant needs several technologies to process
the different types of waste and must produce
high quality products
LA SOLUZIONE PROPOSTA CONSENTE DI CHIUDERE
COMPLETAMENTE IL CIRCUITO A LIVELLO LOCALE, CON
IMPATTO AMBIENTALE AMPIAMENTE SOSTENIBILE