Industrial wastewater

We would approach this problem as an opportunity to take advantage of the possible value of the wastewater components. To do so, we would treat the cheese whey wastewater with chemical precipitation using lime or NaOH to produce clean wastewater and sludge containing the organic matter. The sludge b

Lastly, enjoy! As for what to do with the whey by-product? If you are a smaller producer, you can use it as an addictive to other foods to boost protein. If you have too much whey, (i.e. a large factory) gasify it using anaerobic digestion, and burn it to produce electricity. Thanks to:

1a) Labneh cheese is a Middle Eastern recipe that creates a creamy cheese from yogurt. From a website, I found that the recipe involves draining plain yogurt which presses out the excess whey and leaves behind the cheese. To be exact, a mesh strainer should be lined with a mesh nylon straining bag a

a) Here, is my cheese production setup. We did not have a cheesecloth handy but with some googling I learned any cotton cloth is fine. So this cloth is filled with about 2 cups of greek yogurt that has salt pepper and a bit of olive oil mixed into it. I will let it rest in the strainer overnight so

a) Beginning the cheese-making process, according to Ottolenghi's Jerusalem b) The best way to treat the wastewater from this process, often called whey, is to separate the pure water from the whey. This can be achieved using a fairly energy-intensive but efficient evaporation process, by which the

For today's homework we had to try to make homemade labane. As an israeli person I obviously know what it tastes like (and I love it) but I never tried to do it myself, so it was a good opportunity for me. Labane is this labanese spread cheese made from cow milk yogurt or goat milk yogurt mixed with

I was very excited when I read the homework prompt for today—I am Lebanese and Labneh is one of our most treasured and celebrated food items! I didn’t even have to Google how to make the delicious spread. I asked the most reliable source: my mother! She said that traditionally, when her and her moth

We learned that for every pound of cheese produced, approximately nine pounds of whey is made as a byproduct. Dairy producing plants are left with vast amounts of whey and factory produced wastewater and the problem of how to dispose of it. Many turn to agricultural repurposing (fertilizer), but in

From Google and watching YouTube videos, I learned the process of making Labane cheese. The first step involves mixing together goat’s milk yogurt and salt. Next, pour the mixture into a cloth over a bowl in order to strain out the liquid. Afterwards, let the mixture sit overnight in the refrigerato

1a. Labneh cheese is done by taking goat’s milk yogurt or quality full-fat cow’s milk yogurt and salt. We first stir the salt into the yogurt, and we put this in a cheesecloth and tie it into a ball. Then we need to set it in a sieve over a bowl and let it sit for 12 to 24 hours in the refrigerator.

a) I decided to research how to make homemade Labane cheese. The recipe I found used Greek yogurt, which you first stir with salt in a large bowl. Then, you pour the yogurt mixture into another bowl that is lined with cheesecloth or any other suitable cloth. You envelope the mixture and tie it at th

Please post your answer as a new post. 1.Using google or any smart person learn about the process of making a Labane cheese (it is a middle eastern common cheese which is very popular in Israel). *Milk substitute, such as soy/ almonds/ etc. or just pickles recipe can be used instead, if you are vega