The Experts below are selected from a list of 309 Experts worldwide ranked by ideXlab platform

Javier Rivas - One of the best experts on this subject based on the ideXlab platform.

  • Cheese Whey wastewater characterization and treatment
    Science of The Total Environment, 2013
    Co-Authors: Fátima Carvalho, Ana R. Prazeres, Javier Rivas
    Abstract:

    Abstract Cheese Whey wastewater (CWW) is a strong organic and saline effluent whose characterization and treatment have not been sufficiently addressed. CWW composition is highly variable due to raw milk used, the fraction of non valorized Cheese Whey and the amount of cleaning water used. Cheese Whey wastewater generation is roughly four times the volume of processed milk. This research tries to conduct an exhaustive compilation of CWW characterization and a comparative study between the different features of CWW, Cheese Whey (CW), second Cheese Whey (SCW) and dairy industry effluents. Different CWW existing treatments have also been critically analyzed. The advantages and drawbacks in aerobic/anaerobic processes have been evaluated. The benefits of physicochemical pre-stages (i.e. precipitation, coagulation–flocculation) in biological aerobic systems are assessed. Pre-treatments based on coagulation or basic precipitation might allow the application of aerobic biodegradation treatments with no dilution requirements. Chemical precipitation with lime or NaOH produces a clean wastewater and a sludge rich in organic matter, N and P. Their use in agriculture may lead to the implementation of Zero discharge systems.

  • Cheese Whey wastewater: Characterization and treatment
    Science of the Total Environment, 2013
    Co-Authors: Fátima Carvalho, Ana R. Prazeres, Javier Rivas
    Abstract:

    Cheese Whey wastewater (CWW) is a strong organic and saline effluent whose characterization and treatment have not been sufficiently addressed. CWW composition is highly variable due to raw milk used, the fraction of non valorized Cheese Whey and the amount of cleaning water used. Cheese Whey wastewater generation is roughly four times the volume of processed milk. This research tries to conduct an exhaustive compilation of CWW characterization and a comparative study between the different features of CWW, Cheese Whey (CW), second Cheese Whey (SCW) and dairy industry effluents. Different CWW existing treatments have also been critically analyzed. The advantages and drawbacks in aerobic/anaerobic processes have been evaluated. The benefits of physicochemical pre-stages (i.e. precipitation, coagulation-flocculation) in biological aerobic systems are assessed. Pre-treatments based on coagulation or basic precipitation might allow the application of aerobic biodegradation treatments with no dilution requirements. Chemical precipitation with lime or NaOH produces a clean wastewater and a sludge rich in organic matter, N and P. Their use in agriculture may lead to the implementation of . Zero discharge systems. © 2012 Elsevier B.V.

  • Cheese Whey management a review
    Journal of Environmental Management, 2012
    Co-Authors: Ana R. Prazeres, Fátima Carvalho, Javier Rivas
    Abstract:

    Abstract Cheese Whey is simultaneously an effluent with nutritional value and a strong organic and saline content. Cheese Whey management has been focused in the development of biological treatments without valorization; biological treatments with valorization; physicochemical treatments and direct land application. In the first case, aerobic digestion is reported. In the second case, six main processes are described in the literature: anaerobic digestion, lactose hydrolysis, fermentation to ethanol, hydrogen or lactic acid and direct production of electricity through microbial fuel cells. Thermal and isoelectric precipitation, thermocalcic precipitation, coagulation/flocculation, acid precipitation, electrochemical and membrane technologies have been considered as possible and attractive physicochemical processes to valorize or treat Cheese Whey. The direct land application is a common and longstanding practice, although some precautions are required. In this review, these different solutions are analyzed. The paper describes the main reactors used, the influence of the main operating variables, the microorganisms or reagents employed and the characterizations of the final effluent principally in terms of chemical oxygen demand. In addition, the experimental conditions and the main results reported in the literature are compiled. Finally, the comparison between the different treatment alternatives and the presentation of potential treatment lines are postulated.

  • Cheese Whey management: A review
    Journal of Environmental Management, 2012
    Co-Authors: Ana R. Prazeres, Fátima Carvalho, Javier Rivas
    Abstract:

    Cheese Whey is simultaneously an effluent with nutritional value and a strong organic and saline content. Cheese Whey management has been focused in the development of biological treatments without valorization; biological treatments with valorization; physicochemical treatments and direct land application. In the first case, aerobic digestion is reported. In the second case, six main processes are described in the literature: anaerobic digestion, lactose hydrolysis, fermentation to ethanol, hydrogen or lactic acid and direct production of electricity through microbial fuel cells. Thermal and isoelectric precipitation, thermocalcic precipitation, coagulation/flocculation, acid precipitation, electrochemical and membrane technologies have been considered as possible and attractive physicochemical processes to valorize or treat Cheese Whey. The direct land application is a common and longstanding practice, although some precautions are required. In this review, these different solutions are analyzed. The paper describes the main reactors used, the influence of the main operating variables, the microorganisms or reagents employed and the characterizations of the final effluent principally in terms of chemical oxygen demand. In addition, the experimental conditions and the main results reported in the literature are compiled. Finally, the comparison between the different treatment alternatives and the presentation of potential treatment lines are postulated. © 2012 Elsevier Ltd.

R.c. Sprong - One of the best experts on this subject based on the ideXlab platform.

  • dietary Cheese Whey protein protects rats against mild dextran sulfate sodium induced colitis role of mucin and microbiota
    Journal of Dairy Science, 2010
    Co-Authors: R.c. Sprong, A.j. Schonewille, R Van Der Meer
    Abstract:

    Data from the literature suggest that the availability of the amino acids threonine, cysteine, or both, is limiting for mucin synthesis under conditions of chronic inflammatory bowel disease. Unlike casein, Cheese Whey protein is rich in these amino acids. The protective effect of Cheese Whey protein was examined using dextran sulfate sodium (DSS)-induced inflammation of the large intestine in rats that were fed a diet containing casein, Cheese Whey protein, or casein supplemented with threonine and cysteine. The clinical markers diarrhea and fecal blood were determined using biochemical assays, and gene expression of inflammation markers was used to quantify inflammation. The effect of dairy protein on mucin production was determined by gene expression of rat mucin 2 (MUC2) and by quantifying fecal mucin excretion. Fecal lactobacilli and bifidobacteria were determined using quantitative PCR. Dietary Cheese Whey protein reduced DSS-induced gene expression of the inflammation markers interleukin 1β, calprotectin, and inducible nitric oxide synthase, and diminished the clinical symptoms diarrhea and fecal blood loss. Moreover, Cheese Whey protein increased fecal mucin secretion without affecting gene expression of MUC2, suggesting enhanced mucin synthesis. In addition, Cheese Whey protein increased fecal lactobacilli and bifidobacteria counts. Supplementation of threonine and cysteine showed comparable effects. In conclusion, Cheese Whey protein protected rats against DSS-induced gut inflammation. This can most likely be explained by its threonine and cysteine content. Protection can be the result of both the stimulation of intestinal mucin synthesis and modification of microflora composition.

  • Dietary Cheese Whey protein protects rats against mild dextran sulfate sodium–induced colitis: Role of mucin and microbiota
    Journal of Dairy Science, 2010
    Co-Authors: R.c. Sprong, A.j. Schonewille, Robert Van Der Meer
    Abstract:

    Data from the literature suggest that the availability of the amino acids threonine, cysteine, or both, is limiting for mucin synthesis under conditions of chronic inflammatory bowel disease. Unlike casein, Cheese Whey protein is rich in these amino acids. The protective effect of Cheese Whey protein was examined using dextran sulfate sodium (DSS)-induced inflammation of the large intestine in rats that were fed a diet containing casein, Cheese Whey protein, or casein supplemented with threonine and cysteine. The clinical markers diarrhea and fecal blood were determined using biochemical assays, and gene expression of inflammation markers was used to quantify inflammation. The effect of dairy protein on mucin production was determined by gene expression of rat mucin 2 (MUC2) and by quantifying fecal mucin excretion. Fecal lactobacilli and bifidobacteria were determined using quantitative PCR. Dietary Cheese Whey protein reduced DSS-induced gene expression of the inflammation markers interleukin 1beta, calprotectin, and inducible nitric oxide synthase, and diminished the clinical symptoms diarrhea and fecal blood loss. Moreover, Cheese Whey protein increased fecal mucin secretion without affecting gene expression of MUC2, suggesting enhanced mucin synthesis. In addition, Cheese Whey protein increased fecal lactobacilli and bifidobacteria counts. Supplementation of threonine and cysteine showed comparable effects. In conclusion, Cheese Whey protein protected rats against DSS-induced gut inflammation. This can most likely be explained by its threonine and cysteine content. Protection can be the result of both the stimulation of intestinal mucin synthesis and modification of microflora composition.

Ana R. Prazeres - One of the best experts on this subject based on the ideXlab platform.

  • Cheese Whey wastewater characterization and treatment
    Science of The Total Environment, 2013
    Co-Authors: Fátima Carvalho, Ana R. Prazeres, Javier Rivas
    Abstract:

    Abstract Cheese Whey wastewater (CWW) is a strong organic and saline effluent whose characterization and treatment have not been sufficiently addressed. CWW composition is highly variable due to raw milk used, the fraction of non valorized Cheese Whey and the amount of cleaning water used. Cheese Whey wastewater generation is roughly four times the volume of processed milk. This research tries to conduct an exhaustive compilation of CWW characterization and a comparative study between the different features of CWW, Cheese Whey (CW), second Cheese Whey (SCW) and dairy industry effluents. Different CWW existing treatments have also been critically analyzed. The advantages and drawbacks in aerobic/anaerobic processes have been evaluated. The benefits of physicochemical pre-stages (i.e. precipitation, coagulation–flocculation) in biological aerobic systems are assessed. Pre-treatments based on coagulation or basic precipitation might allow the application of aerobic biodegradation treatments with no dilution requirements. Chemical precipitation with lime or NaOH produces a clean wastewater and a sludge rich in organic matter, N and P. Their use in agriculture may lead to the implementation of Zero discharge systems.

  • Cheese Whey wastewater: Characterization and treatment
    Science of the Total Environment, 2013
    Co-Authors: Fátima Carvalho, Ana R. Prazeres, Javier Rivas
    Abstract:

    Cheese Whey wastewater (CWW) is a strong organic and saline effluent whose characterization and treatment have not been sufficiently addressed. CWW composition is highly variable due to raw milk used, the fraction of non valorized Cheese Whey and the amount of cleaning water used. Cheese Whey wastewater generation is roughly four times the volume of processed milk. This research tries to conduct an exhaustive compilation of CWW characterization and a comparative study between the different features of CWW, Cheese Whey (CW), second Cheese Whey (SCW) and dairy industry effluents. Different CWW existing treatments have also been critically analyzed. The advantages and drawbacks in aerobic/anaerobic processes have been evaluated. The benefits of physicochemical pre-stages (i.e. precipitation, coagulation-flocculation) in biological aerobic systems are assessed. Pre-treatments based on coagulation or basic precipitation might allow the application of aerobic biodegradation treatments with no dilution requirements. Chemical precipitation with lime or NaOH produces a clean wastewater and a sludge rich in organic matter, N and P. Their use in agriculture may lead to the implementation of . Zero discharge systems. © 2012 Elsevier B.V.

  • Cheese Whey management a review
    Journal of Environmental Management, 2012
    Co-Authors: Ana R. Prazeres, Fátima Carvalho, Javier Rivas
    Abstract:

    Abstract Cheese Whey is simultaneously an effluent with nutritional value and a strong organic and saline content. Cheese Whey management has been focused in the development of biological treatments without valorization; biological treatments with valorization; physicochemical treatments and direct land application. In the first case, aerobic digestion is reported. In the second case, six main processes are described in the literature: anaerobic digestion, lactose hydrolysis, fermentation to ethanol, hydrogen or lactic acid and direct production of electricity through microbial fuel cells. Thermal and isoelectric precipitation, thermocalcic precipitation, coagulation/flocculation, acid precipitation, electrochemical and membrane technologies have been considered as possible and attractive physicochemical processes to valorize or treat Cheese Whey. The direct land application is a common and longstanding practice, although some precautions are required. In this review, these different solutions are analyzed. The paper describes the main reactors used, the influence of the main operating variables, the microorganisms or reagents employed and the characterizations of the final effluent principally in terms of chemical oxygen demand. In addition, the experimental conditions and the main results reported in the literature are compiled. Finally, the comparison between the different treatment alternatives and the presentation of potential treatment lines are postulated.

  • Cheese Whey management: A review
    Journal of Environmental Management, 2012
    Co-Authors: Ana R. Prazeres, Fátima Carvalho, Javier Rivas
    Abstract:

    Cheese Whey is simultaneously an effluent with nutritional value and a strong organic and saline content. Cheese Whey management has been focused in the development of biological treatments without valorization; biological treatments with valorization; physicochemical treatments and direct land application. In the first case, aerobic digestion is reported. In the second case, six main processes are described in the literature: anaerobic digestion, lactose hydrolysis, fermentation to ethanol, hydrogen or lactic acid and direct production of electricity through microbial fuel cells. Thermal and isoelectric precipitation, thermocalcic precipitation, coagulation/flocculation, acid precipitation, electrochemical and membrane technologies have been considered as possible and attractive physicochemical processes to valorize or treat Cheese Whey. The direct land application is a common and longstanding practice, although some precautions are required. In this review, these different solutions are analyzed. The paper describes the main reactors used, the influence of the main operating variables, the microorganisms or reagents employed and the characterizations of the final effluent principally in terms of chemical oxygen demand. In addition, the experimental conditions and the main results reported in the literature are compiled. Finally, the comparison between the different treatment alternatives and the presentation of potential treatment lines are postulated. © 2012 Elsevier Ltd.

Fátima Carvalho - One of the best experts on this subject based on the ideXlab platform.

  • Cheese Whey wastewater characterization and treatment
    Science of The Total Environment, 2013
    Co-Authors: Fátima Carvalho, Ana R. Prazeres, Javier Rivas
    Abstract:

    Abstract Cheese Whey wastewater (CWW) is a strong organic and saline effluent whose characterization and treatment have not been sufficiently addressed. CWW composition is highly variable due to raw milk used, the fraction of non valorized Cheese Whey and the amount of cleaning water used. Cheese Whey wastewater generation is roughly four times the volume of processed milk. This research tries to conduct an exhaustive compilation of CWW characterization and a comparative study between the different features of CWW, Cheese Whey (CW), second Cheese Whey (SCW) and dairy industry effluents. Different CWW existing treatments have also been critically analyzed. The advantages and drawbacks in aerobic/anaerobic processes have been evaluated. The benefits of physicochemical pre-stages (i.e. precipitation, coagulation–flocculation) in biological aerobic systems are assessed. Pre-treatments based on coagulation or basic precipitation might allow the application of aerobic biodegradation treatments with no dilution requirements. Chemical precipitation with lime or NaOH produces a clean wastewater and a sludge rich in organic matter, N and P. Their use in agriculture may lead to the implementation of Zero discharge systems.

  • Cheese Whey wastewater: Characterization and treatment
    Science of the Total Environment, 2013
    Co-Authors: Fátima Carvalho, Ana R. Prazeres, Javier Rivas
    Abstract:

    Cheese Whey wastewater (CWW) is a strong organic and saline effluent whose characterization and treatment have not been sufficiently addressed. CWW composition is highly variable due to raw milk used, the fraction of non valorized Cheese Whey and the amount of cleaning water used. Cheese Whey wastewater generation is roughly four times the volume of processed milk. This research tries to conduct an exhaustive compilation of CWW characterization and a comparative study between the different features of CWW, Cheese Whey (CW), second Cheese Whey (SCW) and dairy industry effluents. Different CWW existing treatments have also been critically analyzed. The advantages and drawbacks in aerobic/anaerobic processes have been evaluated. The benefits of physicochemical pre-stages (i.e. precipitation, coagulation-flocculation) in biological aerobic systems are assessed. Pre-treatments based on coagulation or basic precipitation might allow the application of aerobic biodegradation treatments with no dilution requirements. Chemical precipitation with lime or NaOH produces a clean wastewater and a sludge rich in organic matter, N and P. Their use in agriculture may lead to the implementation of . Zero discharge systems. © 2012 Elsevier B.V.

  • Cheese Whey management a review
    Journal of Environmental Management, 2012
    Co-Authors: Ana R. Prazeres, Fátima Carvalho, Javier Rivas
    Abstract:

    Abstract Cheese Whey is simultaneously an effluent with nutritional value and a strong organic and saline content. Cheese Whey management has been focused in the development of biological treatments without valorization; biological treatments with valorization; physicochemical treatments and direct land application. In the first case, aerobic digestion is reported. In the second case, six main processes are described in the literature: anaerobic digestion, lactose hydrolysis, fermentation to ethanol, hydrogen or lactic acid and direct production of electricity through microbial fuel cells. Thermal and isoelectric precipitation, thermocalcic precipitation, coagulation/flocculation, acid precipitation, electrochemical and membrane technologies have been considered as possible and attractive physicochemical processes to valorize or treat Cheese Whey. The direct land application is a common and longstanding practice, although some precautions are required. In this review, these different solutions are analyzed. The paper describes the main reactors used, the influence of the main operating variables, the microorganisms or reagents employed and the characterizations of the final effluent principally in terms of chemical oxygen demand. In addition, the experimental conditions and the main results reported in the literature are compiled. Finally, the comparison between the different treatment alternatives and the presentation of potential treatment lines are postulated.

  • Cheese Whey management: A review
    Journal of Environmental Management, 2012
    Co-Authors: Ana R. Prazeres, Fátima Carvalho, Javier Rivas
    Abstract:

    Cheese Whey is simultaneously an effluent with nutritional value and a strong organic and saline content. Cheese Whey management has been focused in the development of biological treatments without valorization; biological treatments with valorization; physicochemical treatments and direct land application. In the first case, aerobic digestion is reported. In the second case, six main processes are described in the literature: anaerobic digestion, lactose hydrolysis, fermentation to ethanol, hydrogen or lactic acid and direct production of electricity through microbial fuel cells. Thermal and isoelectric precipitation, thermocalcic precipitation, coagulation/flocculation, acid precipitation, electrochemical and membrane technologies have been considered as possible and attractive physicochemical processes to valorize or treat Cheese Whey. The direct land application is a common and longstanding practice, although some precautions are required. In this review, these different solutions are analyzed. The paper describes the main reactors used, the influence of the main operating variables, the microorganisms or reagents employed and the characterizations of the final effluent principally in terms of chemical oxygen demand. In addition, the experimental conditions and the main results reported in the literature are compiled. Finally, the comparison between the different treatment alternatives and the presentation of potential treatment lines are postulated. © 2012 Elsevier Ltd.

Robert Van Der Meer - One of the best experts on this subject based on the ideXlab platform.

  • Dietary Cheese Whey protein protects rats against mild dextran sulfate sodium–induced colitis: Role of mucin and microbiota
    Journal of Dairy Science, 2010
    Co-Authors: R.c. Sprong, A.j. Schonewille, Robert Van Der Meer
    Abstract:

    Data from the literature suggest that the availability of the amino acids threonine, cysteine, or both, is limiting for mucin synthesis under conditions of chronic inflammatory bowel disease. Unlike casein, Cheese Whey protein is rich in these amino acids. The protective effect of Cheese Whey protein was examined using dextran sulfate sodium (DSS)-induced inflammation of the large intestine in rats that were fed a diet containing casein, Cheese Whey protein, or casein supplemented with threonine and cysteine. The clinical markers diarrhea and fecal blood were determined using biochemical assays, and gene expression of inflammation markers was used to quantify inflammation. The effect of dairy protein on mucin production was determined by gene expression of rat mucin 2 (MUC2) and by quantifying fecal mucin excretion. Fecal lactobacilli and bifidobacteria were determined using quantitative PCR. Dietary Cheese Whey protein reduced DSS-induced gene expression of the inflammation markers interleukin 1beta, calprotectin, and inducible nitric oxide synthase, and diminished the clinical symptoms diarrhea and fecal blood loss. Moreover, Cheese Whey protein increased fecal mucin secretion without affecting gene expression of MUC2, suggesting enhanced mucin synthesis. In addition, Cheese Whey protein increased fecal lactobacilli and bifidobacteria counts. Supplementation of threonine and cysteine showed comparable effects. In conclusion, Cheese Whey protein protected rats against DSS-induced gut inflammation. This can most likely be explained by its threonine and cysteine content. Protection can be the result of both the stimulation of intestinal mucin synthesis and modification of microflora composition.