REDUCING CHEESE-MAKING BY-PRODUCT DISPOSAL THROUGH ETHANOL FERMENTATION AND THE UTILIZATION OF DISTILLERY WASTE FOR FERTILIZER
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DOI: 10.21660/2017.37.2737
Abstract: Whey as cheese-making by-product has become a threat toward the sustainability of production process at small medium enterprises (SMEs) cheese producer. High organic contents lead high pollution load to the environment, because until now the… read more here.
Keywords: distillery; waste; fermentation; ethanol fermentation ... See more keywords