Implementing cleaner production in dairy industry and utilization of cheese whey to produce useful products

العناوين الأخرى

تطبيق الإنتاج الأنظف في صناعة الألبان و الاستفادة من مصل الجبن في إنتاج مواد مفيدة

مقدم أطروحة جامعية

al-Jaybaji, Rana Munqith Haqqi

مشرف أطروحة جامعية

Ibrahim, Muhammad A.

أعضاء اللجنة

al-Baali, Abd al-Ghani
Mutz, Dieter
Khasawnah, Husam al-DIn

الجامعة

جامعة الأميرة سمية للتكنولوجيا

الكلية

كلية الملك طلال لتكنولوجيا الأعمال

القسم الأكاديمي

قسم نظم المعلومات الإدارية

دولة الجامعة

الأردن

الدرجة العلمية

ماجستير

تاريخ الدرجة العلمية

2010

الملخص الإنجليزي

The present investigation deals with cleaner production of dairy factory and possible utilization of cheese whey for production of useful products.

The cleaner production study revealed several options that could be implemented immediately with relatively low investments to improve the performance of the JDC Maha dairy industry under investigation.

Such options include: maintenance of the steam pipes in the production rooms, placing sieving at the outlet of the basins of white cheese production to collect the cheese residuals.

Other CP options require relatively high investments in order to reduce wastewater generation and environmental conditions.

Such options include: separation of whey from wastewater in CIP process, production of useful products from cheese whey and studying the hydraulic design and mass balance of the WWTP.

The study showed that 3 tons of cheese whey are produced / day in JDC Maha.

This amount could be utilized for production of whey protein and ethanol.

The results of this study showed that protein could be separated from whey through pH and heat treatment.

Deproteination of whey was optimum under experimental conditions at pH6 followed by heat treatment as at 95 °C for 10 minutes compared with treatment at pH 7 which gave best results at 85°C for 30 minutes.

On the other hand, cheese whey was found suitable source for carbon and nitrogen for production of ethanol by local lactose fermenting yeast.

The study showed that the addition of yeast extract to deprotonated whey has improved ethanol production.

التخصصات الرئيسية

إدارة الأعمال

الموضوعات

• التجارة
• الصناعات
• منتجات الألبان
• الأغذية
• فضلات الطعام

عدد الصفحات

103

قائمة المحتويات

• APA
• MLA
• AMA

لغة النص

الإنجليزية

نوع البيانات

رسائل جامعية

رقم السجل

BIM-305298