Understanding the acidification risk of cheese whey anaerobic digestion under psychrophilic and mesophilic conditions

Understanding the acidification risk of cheese whey anaerobic digestion under psychrophilic and mesophilic conditions

Anaerobic digestion is a suitable technology to treat cheese whey (CW), a high-strength wastewater from cheesemaking. However, CW anaerobic digestion is limited by its high biodegradability, acidic pH, and lack of alkalinity. This publication evaluated the acidification risk of CW anaerobic digestio...

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Bibliographic Details
Main Authors: Miguel Casallas-Ojeda, Noemi Perez-Esteban, Iván Cabeza, Martha Cobo, Mario Olaya-Rincon, Diana M. Caicedo-Concha, Sergi Astals
Format: Article
Language:English
Published: Elsevier 2024-03-01
Series:Heliyon
Subjects:
Biogas
Acidogenic fermentation
Dairy industry
Inhibition
Volatile fatty acids
Temperature
Online Access:http://www.sciencedirect.com/science/article/pii/S2405844024025076

Internet

http://www.sciencedirect.com/science/article/pii/S2405844024025076

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