Characterization and Treatment of Cheese Whey Wastewater.

Whey is the major by-product of the dairy industry, which is produced in large quantities and usually disposed off causing major environmental pollution, due to its high organic load. The objective of this work is a development of a new pretreatment and transformation of whey residues into useful organic compounds. In this study, we realize two treatments of whey; the first, a chemical treatment using sulfuric acid (H2SO4) (0.5 M) at 45C degrees. The second is a biological treatment using Bacillus spp. A total of 07 samples of whey effluents were collected within 07 days, and then were put into analysis. Results show the Whey Samples (WS) discharged from dairy processing industry was highly contaminated with organic compounds. The average values of chemical oxygen demand (COD) and Biological oxygen demand (BOD) were 1280 and 703 mg02/l. oil and grease concentration up to 8 mg/l was detected. The chemical treatment using sulfuric acid (H2SO4) has reduced 93 % of the COD, and 95% of the BOD. the biological treatment realized with Bacillus spp for a period of 30 days was less effective, reduced the COD with 54% But these two treatments of whey are equally effective in reducing of the BOD (92% reduction of BOD during 30 days of treatment). This work show that the chemical treatment using sulfuric acid proved to be effective and produced effluent characteristics in compliance within the permissible limits set by the law. The organic compounds of chemical treatment of whey represent a significant resource in particular (proteins, peptides and amino acids fatty acid monosaccharide as galactose and glucose.) which are utilizable as into an energy source. This approach paves the way towards the establishment of a bio-based economy and an effective organic residues valorization for the formation of bio-based chemicals and materials.