Valorization of Cheese Whey into Pineapple Wine: A Sustainable Approach to Dairy Byproduct Management

Gisubizo Fabien, Marc Boxen and Taco Modema
Additional contact information
Gisubizo Fabien: Department of Food Production, Aeres University of Applied Science, Almere, Netherlands.
Marc Boxen: Department of Agriculture Chain Management, Aeres University of Applied Science, Almere, Netherlands.
Taco Modema: Department of Agriculture Chain Management, Aeres University of Applied Science, Almere, Netherlands.

Journal of Scientific Reports, 2025, vol. 11, issue 1, 118-127

Abstract: This paper assessed the technical, environmental, and commercial aspects of whey-based pineapple wine (WBW) by using cheese whey, which is a high-protein cheese waste product with high biological oxygen demands (BOD > 35,000 ppm) that is severely polluting the environment. A scalable and sustainable process in which thermal deproteinization of whey was carried out, followed by the addition of standardized pineapple juice (70:30 v/v) and fermentation with Saccharomyces cerevisiae over 14 days at 20-22 °C, was used in the research, which was conducted at the Aeres University of Applied Sciences, Netherlands. The obtained product had favorable physicochemical characteristics, such as alcohol content (11% v/v), pH (4.08), total acidity (5.03 g/L), and residual sugar (5 °Brix), which are in line with the East African wine standards (KS EAS 138:2014; EAS 139:2013). The safety of the product was assessed microbiologically following pasteurization (82 °C under 2 min), and total counts of viable bacteria were found to be less than 10 CFU/mL, and coliforms were not detected. High consumer acceptance (83%), purchase intent (77%), and brand loyalty (70%) were found when sensory evaluated by 30 untrained panelists. These results reveal that the pineapple wine production as a way of valorizing whey can offer a technically feasible, economically viable, and environmentally sustainable solution that reinforces the concept of the circular economy and can be a promising diversification opportunity for small- and medium-scale dairy processors.

Keywords: Cheese whey; Pineapple wine; Fermentation; Circular economy. Food processing is a sustainable activity (search for similar items in EconPapers)
Date: 2025
References: Add references at CitEc
Citations:

Downloads: (external link)
https://ijsab.com/wp-content/uploads/1140.pdf (application/pdf)
https://www.ijsab.com/jsr-volume-11-issue-1/8361 (text/html)

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:aif:report:v:11:y:2025:i:1:p:118-127

DOI: 10.58970/JSR.1140

Access Statistics for this article

Journal of Scientific Reports is currently edited by Dr. Md Shamim Hossain

More articles in Journal of Scientific Reports from IJSAB International
Bibliographic data for series maintained by Farjana Rahman ().