Valorization of Concentrated Dairy White Wastewater by Reverse Osmosis in Model Cheese Production

Treatment of dairy white wastewater (WW) by reverse osmosis (RO) is usually performed to generate process water and reclaim components for their valorization. For this study, a mixture pasteurized milk WW from plant was concentrated RO achieve protein concentration similar that skimmed milk. Retentates, which are WW, were used in the preparation cheese The effect using model evaluated on (1) soluble–colloidal equilibrium between salt, (2) milk-coagulation kinetics, (3) composition yield. An economic assessment also carried out support decision-making implementing new system valorization WW. results showed substituting more than 50% amount with concentrates decreased moisture-adjusted yield impaired coagulation kinetics. Excessive moisture observed cheeses made 100% concentrates, correlating change salts, especially calcium. To sustainable benefits, ratio added must be less 50%. However, such an investment profitable within 0.54 years, large-size 200 m3 per day at least 0.5% total solids, as analysis specific our case suggests.