Effect and key factors of byproducts valorization: The case of dairy industry

Agata Banaszewska*, Frans Cruijssen, G. Claassen, J.G.A.J. van der Vorst, J. Kampman

*Corresponding author for this work

Research output: Contribution to journalArticleScientificpeer-review


Production of many consumer products results in byproducts that contain a considerably large part of nutrients originating from input materials. High production volumes, environmental impact, and nutritional content of byproducts make them an important subject for careful valorization. Valorization allows us to explore the possibility of reusing nutrients in the production of main products, and thus highlights the potential gains that can be achieved. The main aim of this study was to evaluate the added value of cheese whey valorization, and to determine the effect of integral valorization of main products and byproducts on the profit of a dairy producer. Several scenarios and cases were implemented and analyzed using a decision support tool, the integral dairy valorization model. Data originated from the international dairy processor FrieslandCampina (Amersfoort, the Netherlands). The outcomes of scenarios were analyzed with regard to profit and shifts in the production of nonwhey end products, and were validated by company experts. Modeling results showed that the valorization of byproducts is very profitable (24.3% more profit). Furthermore, additional profit can be achieved when 2 valorization processes (main products and byproducts) are integrated. This effect is, however, considerably affected by current capacity and market demand limitations. Significant benefits can be created if demand of whey-based products is increased by 25%.
Original languageEnglish
Pages (from-to)1893-1908
JournalJournal of Dairy Science
Issue number4
Publication statusPublished - Apr 2014
Externally publishedYes


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