The present study aimed to evaluate the aquatic macrophyte in post-treatment of wastewater from a dairy industry. The experiment was carried out in a greenhouse between February and March 2015. A batch system was used, each reactor was composed of polyethylene and had capacity of 250 liters of post-treated effluent. Every seven days, pH, turbidity, temperature, dissolved oxygen, chemical oxygen demand and series of solids (total, fixed and volatile) were determined in the wastewater. Besides that, the concentration of macro and micronutrients (P, N, K, Ca, Mg, Cu, Zn, Mn, and Fe) were determined in the wastewater and in plant tissue before and after the experiment. The results showed efficiency in the decrease of N, P, turbidity, pH, solids (ST, SF) and inefficiency in the reduction of volatile solids in the wastewater. The concentration of COD, Ca, Mn, Mg, and Fe increased at the end of the experiment. Due to the absorption of some nutrients such as N and P it is possible to conclude that Salvinia auriculata is a good option for the post-treatment of the wastewater from dairy industry. However, plant senescence promotes the elevation of some elements in the effluent because in this process, nutrients that were previously retained in the plant tissue are inserted into the wastewater again. Because of this it is necessary to remove plants of the reactor in the beginning of the process of senescence.
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http://dx.doi.org/10.1080/15226514.2019.1633260 | DOI Listing |
Protein content is an important index in the assessment of dairy nutrition. As a crucial source of protein absorption in people's daily life, the quality of milk powder products not only has a deep impact on the development of the dairy industry, but also seriously damages the health of consumers. It is of great significance to find a faster and more accurate method for detecting milk protein content.
View Article and Find Full Text PDFThere is a growing demand for a plant-based diet (meat analogue/plant-based milk) due to an increase in awareness towards health issues, environmental sustainability, and animal ethical issues. The replacement of dairy has recently been one of the market efforts to fulfill such demand. Yet, challenges arise when consumers are reluctant to accept plant-based milk (PBM) due to the mismatch of organoleptic profile between PBM and the actual dairy.
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January 2025
Department of Animal Production, Faculty of Agriculture, Menoufia University, Shibin Al Kawm, Egypt.
This article aims to explore milking-ability criteria of Holstein dairy cattle under intensive production system in Egypt and investigate some managerial factors that influence them in dairy farms. The data obtained from five herds belong to a commercial intensive production system farm, Egypt. Data included 3509 records.
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January 2025
College of Biochemical Engineering, Beijing Union University, Beijing 100023, China.
The aroma of yak milk powder is a crucial sensory indicator for evaluating its quality and flavor. Yak milk powders collected from different lactation periods exhibit distinct flavors, but no studies have thoroughly investigated the aroma characteristics and variation patterns of yak milk powders across these periods. This study identified and analyzed the volatile compounds in freeze-dried colostrum powder (YCSP), freeze-dried mature milk powder (YMMP), and freeze-dried ending milk powder (YEMP) using headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS) and multivariate statistical analysis.
View Article and Find Full Text PDFFoods
January 2025
Department of Dairy Science and Quality Management, Faculty of Food Science, University of Warmia and Mazury, Oczapowskiego 7, 10-719 Olsztyn, Poland.
Protein-enriched yogurts have become increasingly popular among consumers seeking to boost their daily protein intake. The incorporation of milk proteins and protein preparations in yogurt production not only enhances nutritional value but also improves texture, viscosity, and overall sensory properties-key factors that influence consumer acceptance. The main objective of this study was to evaluate the influence of casein and whey protein preparations on the physicochemical properties, viability of lactic acid bacteria, and sensory attributes of yogurts.
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