Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.
2007
Volume 10
Issue 1
Topic:
Environmental Development
ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Janczukowicz W. , Dębowski M. , Zieliński M. , Pesta J. 2007. VOLATILE FATTY ACIDS (VFA) CONCENTRATION IN WASTEWATER FROM DIFFERENT SECTIONS OF DAIRY INDUSTRY, EJPAU 10(1), #31.
Available Online: http://www.ejpau.media.pl/volume10/issue1/abs-31.html

VOLATILE FATTY ACIDS (VFA) CONCENTRATION IN WASTEWATER FROM DIFFERENT SECTIONS OF DAIRY INDUSTRY

Wojciech Janczukowicz, Marcin Dębowski, Marcin Zieliński, Jarosław Pesta
Department of Environment Protection Engineering, University of Warmia and Mazury in Olsztyn, Poland

 

ABSTRACT



The aim of the study was to determine volatile fatty acids (VFA) concentration in wastewater from different sections of the dairy industry. Wastewater was collected from outlets of all sections of dairy industrial plant. Cottage cheese whey and cheese whey composition were analysed. The highest volatile acids concentration was obtained in cottage cheese whey. The average concentration was 792.1 ± 247.1 mg CH3COOH · dm-3. Cheese whey, wastewater from cottage cheese section and cheese section contained over 230 mg CH3COOH · dm-3. In wastewater from other sections of dairy industry the concentration of VFA was not high. Quality research of wastewater revealed that independently on the sources of VFA, acetic acid was the most abundant. The contribution of the other acids, as iso-butyric, valeric, iso-valeric and caproic, did not exceed 7 % of the total VFA concentration.

Key words: dairy wastewater, volatile fatty acids (VFA), cheese whey.


Wojciech Janczukowicz
Department of Environment Protection Engineering,
University of Warmia and Mazury in Olsztyn, Poland
Prawochenskiego 1, 10-957 Olsztyn, Poland
Phone: (089) 523 32 57
email: jawoj@uwm.edu.pl

Marcin Dębowski
Department of Environment Protection Engineering,
University of Warmia and Mazury in Olsztyn, Poland
Prawochenskiego 1, 10-957 Olsztyn, Poland

Marcin Zieliński
Department of Environment Protection Engineering,
University of Warmia and Mazury in Olsztyn, Poland
Prawochenskiego 1, 10-957 Olsztyn, Poland
Phone: (089) 523 32 57
email: marcin.zielinski@uwm.edu.pl

Jarosław Pesta
Department of Environment Protection Engineering,
University of Warmia and Mazury in Olsztyn, Poland
Prawochenskiego 1, 10-957 Olsztyn, Poland

Responses to this article, comments are invited and should be submitted within three months of the publication of the article. If accepted for publication, they will be published in the chapter headed 'Discussions' and hyperlinked to the article.