Valorization of Cheese Whey into Pineapple Wine: A Sustainable Approach to Dairy Byproduct Management
Author (s)
Gisubizo Fabien, Marc Boxen, & Taco Modema
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.
Key words: Cheese whey, Pineapple wine, Fermentation, Circular economy. Food processing is a sustainable activity.
| Title: | Valorization of Cheese Whey into Pineapple Wine: A Sustainable Approach to Dairy Byproduct Management |
|---|---|
| Author: | Gisubizo Fabien, Marc Boxen, & Taco Modema |
| Journal Name: | Journal of Scientific Reports |
| Website: | http://ijsab.com/jsr |
| ISSN: | ISSN: 2708-7085 (Online), ISSN: 3079-9317 (Print) |
| Publisher | IJSAB International |
| DOI: | https://doi.org/10.58970/JSR.1140 |
| Media: | Online |
| Volume: | 11 |
| Issue: | 1 |
| Acceptance Date: | 18/10/2025 |
| Date of Publication: | 01/11/2025 |
| PDF URL: | http://ijsab.com/wp-content/uploads/1140.pdf |
| Free download: | Available |
| Page: | 118-127 |
| First Page: | 118 |
| Last Page: | 127 |
| Paper Type: | Research Paper |
| Current Status: | Published |
Cite This Article:
Fabien, G., Boxen, M., & Modema, T. (2025). Valorization of Cheese Whey into Pineapple Wine: A Sustainable Approach to Dairy Byproduct Management, Journal of Scientific Reports, 11(1), 118-127. DOI: https://doi.org/10.58970/JSR.1140
About Author (s)
Gisubizo Fabien (Corresponding Author), Department of Food Production, Aeres University of Applied Science, Almere, Netherlands. ORCID: https://orcid.org/0009-0002-1182-9124
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.
DOI: https://doi.org/10.58970/JSR.1140
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