Alternativas tecnológicas para uso del lactosuero: valorización económica de residuos
Technological alternatives for the use of cheese whey: economic valorization of waste
Abstract
Objective: To analyze low-cost technological alternatives for the use of whey through the economic valorization of by-products, in cheese factories of Miahuatlán, Veracruz. Methodology: The cost-benefit analysis was carried out to evaluate three possible scenarios. The first considered the option applied in the last five years; the second scenario used the low-cost alternatives proposed; and the last one took mixed alternatives from the first and second scenarios. Results: The scenario with diversification of alternatives is the most efficient for the valorization of the whey, because it would generate economic benefits for the producers and would reduce the risk of contamination by whey residues. Limitations: To implement the proposed alternatives, producers must change their production processes, which guarantee quality serum for proper processing. Conclusions: The implementation of diversified technological alternatives for the use of whey in low-cost by-products is feasible for rural localities, based on the producers' local interest and knowledge.Keywords:
contemporary food, waste valorization, rural economy, socioeconomic development, cheese whey, environmental pollution.Abstract
Objective: To analyze low-cost technological alternatives for the use of whey through the economic valorization of by-products, in cheese factories of Miahuatlán, Veracruz. Methodology: The cost-benefit analysis was carried out to evaluate three possible scenarios. The first considered the option applied in the last five years; the second scenario used the low-cost alternatives proposed; and the last one took mixed alternatives from the first and second scenarios. Results: The scenario with diversification of alternatives is the most efficient for the valorization of the whey, because it would generate economic benefits for the producers and would reduce the risk of contamination by whey residues. Limitations: To implement the proposed alternatives, producers must change their production processes, which guarantee quality serum for proper processing. Conclusions: The implementation of diversified technological alternatives for the use of whey in low-cost by-products is feasible for rural localities, based on the producers' local interest and knowledge.Keywords:
contemporary food, waste valorization, rural economy, socioeconomic development, cheese whey, environmental pollution.Downloads
References
Araujo, A. V., Monsalve, L. M. y Quintero, A. L. (2013). Aprovechamiento del lactosuero como fuente de energía nutricional para minimizar el problema de contaminación ambiental. Revista de Investigación Agraria y Ambiental, 2(4), pp. 55-65.
Badino, O., Pilatti, M. A., Felli, O., Weidmann, P. E. y Ghiberto, P. J. (2011). Permeado de suero como abono: respuesta de maíz para silo y efectos en un argiudol de la Pampa Llana Santafesina. Revista FAVE, 10(1-2), 77-85.
Bosco, F., Carletto, R. A. y Marmo, L. (2018). An integrated cheese whey, valorization process. Chemical engineering transactions, 64, 379-384. https://doi.org/10.3303/CET1864064
Carvalho, F., Prazeres, A. R. y Rivas, J. (2013). Cheese whey wastewater: Characterization and treatment. Science of the total environment, (445), 385-396. http://dx.doi.org/10.1016/j.scitotenv.2012.12.038
Castells, M. L., González, C. M., Mattos, C., Juliano, P., Silva, C. M., Sepulveda, J. U.... López, T. (2017). Alternativas de valorización de sueros de quesería. En G. Muset. (Ed.), Valorización del lactosuero, (23-44). San Martín, Colombia: Instituto Nacional de Tecnología Industrial (INTI).
Fernández, C., Martínez, E. J, Morán, A. y Gómez. X. (2016). Procesos biológicos para el tratamiento de lactosuero con producción de biógas e hidrógeno. Revista ION, 29, 47-62. http://dx.doi.org/10.18273/revion.v29n1-2016004
Garfí, M., Martí-Herrero, J., Garwood, A. y Ferrer, I. (2016). Household anaerobic digesters for biogas production in Latin America: A review. Renewable and sustainable energy reviews, (60), 599-614. https://doi.org/10.1016/j.rser.2016.01.071
González et al. (2018). Potencial de aprovechamiento del suero de queso en México. Agroproductividad, 11 (7), 101-106.
Hanley, N. y Barbier, E. (2009). Pricing nature, (1a ed.). Cheltenham, Reino Unido: Edward Elgar.
Hublin, A. y Zeli?, B. (2013). Modelling of the whey and cow manure co-digestion process. Waste Management & Research, 31(4), 353-360. https://doi.org/10.1177/0734242X12455088
Jyothilakshmi, R., Prakashb, S. V. (2016). Design, fabrication and experimentation of a small scale, anaerobic biodigester for domestic biodegradable solid waste with energy recovery and sizing calculations. Procedia environmental sciences, (35), 749-755. doi: https://10.1016/j.proenv.2016.07.085
López, M. F., Arbona, V., Pérez, R. M., Gómez, A. (2008). Relationship between salt tolerance and photosynthetic machinery performance in citrus. Environmental and experimental botany, 62(2), 176-184. https://doi.org/10.1016/j.envexpbot.2007.08.002
López, R. (Ed.). (2011). Procesos para la elaboración de productos lácteos. Guatemala: FAO (Food and Agriculture Organization). Recuperado de http://www.fao.org/guatemala/publicaciones-y-multimedia/publicaciones/es/
Maas, E. V. y Hoffman, G. J. (1977) Crop Salt Tolerance-Current Assessment. Journal of the irrigation and drainage division, 103(2), 115-134.
Martínez, A. (2010). Evaluación de la calidad del agua en la microcuenca del río Naolinco, Veracruz (Tesis de licenciatura). Universidad Veracruzana, Xalapa.
Mollea, C., Marmo, L. y Bosco, F. (2013). Valorisation of cheese whey, a by-product from the dairy industry. In Innocenzo Muzzalupo, Food Industry (549-588), IntechOpen. http://dx.doi.org/10.5772/53159
Montarcih, L. et al. (2018). Water economic value of fresh water system in the Tanggunggunung village, Indonesia. International Journal of GEOMATE, 15(50), 113-120. https://doi.org/10.21660/2018.50.46457
Montero, M., Juárez, F. y García, H. S. (2009). Suero de leche fermentado con lactobacilos para la alimentación de becerros en el trópico. Agrociencia, 43(6), 585-593.
Newing, H. (2010). Conducting research in conservation: A social science perspective. Abingdon, Oxon, UK: Routledge.
Nurmi, V. y Ahtiainen, H. (2018). Distributional Weights in Environmental Valuation and Cost-benefit Analysis: Theory and Practice. Ecological economics, 150, 217-228. https://doi.org/10.1016/j.ecolecon.2018.04.021
Palmieri, N., Bonaventura, M. y Salimei, E. (2017). Environmental impacts of a dairy cheese chain including whey feeding: An Italian case study. Journal of Cleaner Production, (140), 881-889. http://dx.doi.org/10.1016/j.jclepro.2016.06.185
Pearce, D. (1998). Cost benefit analysis and environmental policy. Oxford review of economic policy, 14(4), 84–100. https://doi.org/10.1093/oxrep/14.4.84
Pickin, J. (2008). Representations of environmental concerns in cost–benefit analyses of solid waste recycling. Resources, conservation and recycling, 53, 79-85. doi: https://10.1016/j.resconrec.2008.09.003
Prazeres, A. R., Carvalho, F. y Rivas, J. (2012). Cheese whey management: A review. Journal of environmental management, 110, 48-68. doi: https://10.1016/j.jenvman.2012.05.018
Prazeres, A. R., Carvalho, F., Rivas, J., Patanita, M. y Dôres, J. (2013). Pretreated cheese whey wastewater management by agricultural reuse: chemical characterization and response of tomato plants lycopersicon esculentum Mill, under salinity conditions. Science of the total environment, (463-464), 943-951. http://dx.doi.org/10.1016/j.scitotenv.2013.06.080
Remón, J., Laseca, L., García, J. y Arauzo, J. (2016). Hydrogen production from cheese whey by catalytic steam reforming: Preliminary study using lactose as a model compound. Energy conversion and management, (114), 122-141. http://dx.doi.org/10.1016/j.enconman.2016.02.009
Rivas, J., Prazeres, A. R. y Carvalho, F. (2011). Aerobic biodegradation of precoagulated cheese whey wastewater. Journal of agricultural and food chemistry. 59(6), 2511-2517. https://doi.org/10.1021/jf104252w
Rupf, G., Bahri, P. A, De Boer, K. y McHenry, M. P. (2017). Development of an optimal biogas system design model for Sub-Saharan Africa with case studies from Kenya and Cameroon. Renewable energy, 109, 586-601. http://dx.doi.org/10.1016/j.renene.2017.03.048
Secretaría de Finanzas y Planeación de Veracruz (2016). Sistema de Información Municipal. Cuadernillos municipales 2016 Miahuatlán. Sefiplan.
Secretaría de Hacienda y Crédito Público (2019). Tasa social de descuento (TSD). https://www.gob.mx/shcp/documentos/tasa-social-de-descuento-tsd
Shankar, J. et al. (2015). Cheese whey: A potential resource to transform into bioprotein, functional/nutritional proteins and bioactive peptides. Biotechnology Advances, (33), 756-774. http://dx.doi.org/10.1016/j.biotechadv.2015.07.002
Ustaoglu, E., Williams, B. y Murphya, E. (2016). Integrating CBA and land-use development scenarios: Evaluation of planned rail investments in the Greater Dublin Area, Ireland. Case studies on transport policy, 4(2), 104-121. http://dx.doi.org/10.1016/j.cstp.2016.02.003
Valencia, E. y Ramírez, M. L. (2009). La industria de la leche y la contaminación del agua. Elementos, (73), 27-31.
Vázquez, C. O., Pinto, R., Rodríguez, R., Carmona, J. y Gómez, A. (2017). Uso, producción y calidad nutricional del lactosuero en la región central de Chiapas. Revista de investigación y difusión científica agropecuaria, 21(1), 65-75.
Published
How to Cite
Issue
Section
Para que sean publicados artículos, ensayos y reseñas críticas en Estudios Sociales, la revista debe contar con la aceptación de parte de los autores/autoras de las condiciones siguientes:
1. Los autores conservan los derechos de autor y ceden a la revista el derecho de la primera publicación del trabajo registrado bajo la licencia de Creative Commons Reconocimiento-NoComercial (CC-By-NC) que permite a terceros utilizar lo publicado, siempre y cuando mencionen la autoría del trabajo y a la primera publicación en esta revista.
2. Los autores pueden realizar otros acuerdos contractuales independientes y adicionales para la distribución no exclusiva de la versión del artículo publicado en esta revista (por ejemplo: incluirlo en un repositorio institucional o publicarlo en un libro) siempre y cuando indiquen, claramente, que el trabajo se publicó por primera vez en esta revista.
