Production of bioethanol from cheese whey at lakeside dairy limited

Abstract

Cheese whey the main dairy by-product is increasingly recognized as a source of many bioactive valuable compounds. About 50% of total worldwide production of whey is normally disposed of without being utilized. Whey lactose is the most abundant component of all and it creates the most significant environmental problem. Due to the this surplus lactose generated for every cheese making process, its conversion to bioethanol has been considered as possible solution for whey bioremediation [6]. This research project review discusses fermentation of lactose to ethanol using Saccharomyces Cerevisae yeasts strains (baker’s yeasts) to which our findings revealed that the whey had to first be hydrolyised acid hydrolyised whey. . The hydrolyised whey was successfully fermented to ethanol at room temperature for a week at a pH of 4.0 using saccharomyces Cerevisae Yeasts. The study showed that the bioethanol formed had a density of 778kg/m3 and when combusted in oxygen it burnt with a bright blue flame with a heavy burning smell and a calorific value of 27970KJ/Kg. This heating value is high enough for bioethanol to be utilized as source of heat energy in diary factories and household. This also ensures ethanol production from cheese whey using cost-effective Saccharomyces Cerevisae yeasts strains (baker’s yeasts) and also promoting environmentally friendly manner.