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 refrigerator so as to let it thicken. While this step is optional, many choose to add olive oil and other seasonings to enhance the taste.
The byproduct generated from making Lebane cheese is a residual drained water made up of inorganic and organic substances. The residual drained water should go through dissolved air flotation, an industrial water treatment that separates liquids and solids, in order to separate out the inorganic and organic substances. From here, the organic and inorganic material will need to go through further physiochemical and physio thermal treatment to isolate their raw materials. Whey is a byproduct from the inorganic matter. We believe the Whey could be remanufactured into biofuel and become a power source that helps run the cheese factory. Furthermore, after treatment of the organic material, one of its raw materials is NaCl. We propose that the NaCl can be reused within production. Such ideas will save the cheese factory money, become more sustainable, and ultimately reduce contamination.