project - EIP-AGRI Operational Group
“Circular economy applied to the valorization of whey in animal feed and its influence on the performance of the sheep and goat herd and the quality o
"Economía circular aplicada a la valorización de lactosuero en alimentación animal y su influencia en el rendimiento de la cabaña ovina y caprina y en la calidad de los quesos”
Context
This Operational Group was born with the premise of providing a solution to the environmental problem that genres derived from cheese production, given that for each kg of cheese produced, around 9 liters of whey (85-90%), in addition to improving the quality of products such as feed and cheese. The solution to convert this highly polluting byproduct into an interesting product. nutritionally, will be to stabilize it by atomization with bulking agents and flavorings to make it more palatable, after its generation and include it in feed intended for the sheep herd and goat To determine the appropriate ration of this product in the feed, the influence of its introduction into feed by determining the performance in the sheep herd and goat and the assessment of the improvement in the quality of cheeses made with milk from animals fed with the experimental feeds. Thus, the Operational Group will eliminate the environmental problem generated by whey, obtaining a product of high nutritional value that can be introduced into the production cycle, generating added value in the production chain.
Objectives
Valorize whey through its stabilization with subsequent reincorporation into feed to improve the performance of the sheep and goat herd and the quality of the cheeses. In this way, it will be possible to increase sustainability, the profitability of production, and the competitiveness of the agro-industrial sector through innovation, to improve by applying the principle of circular economy.
Objectives
Valorizar lactosuero mediante su estabilización con posterior reincorporación en piensos para mejorar el rendimiento de la cabaña ovina y caprina y calidad de los quesos. De esta manera se conseguirá aumentar la sostenibilidad, la rentabilidad de las producciones, la competitividad del sector agroindustrial a través de la innovación, para mejorar aplicando el principio de economía circular.
Activities
Activity 1 - Study of whey stabilisation for its subsequent use in feed by monitoring whey flows by category, determining the maximum time prior to treatment, determining the heat treatment prior to atomisation and studying the atomisation conditions.
Activity 2: Study of feed production with whey and evaluation of the influence of the application in goat and sheep herds.
Activity 3. Study of the influence of feeding new feed with whey on cheese yield and cheese quality.
Activity 4. Coordination, management and dissemination of the project.
Activities
Actividad 1- Estudio de estabilización de lactosuero para su posterior utilización en piensos mediante la monitorización de flujos de lactosuero por categoría, la determinación del tiempo máximo previo al tratamiento, la determinación del tratamiento térmico previo a la atomización y el estudio de las condiciones de atomización.
Actividad 2: Estudio de elaboración de piensos con lactosuero y evaluación de la influencia de la aplicación en la cabaña caprina y ovina.
Actividad 3. Estudio de la influencia de la alimentación con nuevos piensos con lactosuero en el rendimiento quesero y calidad del queso.
Actividad 4. Coordinación, gestión y difusión del proyecto.
Additional information
The operating group aims to obtain different benefits in two sectors: the cheese sector and the feed sector.
The benefits obtained by the cheese sector include the following:
• Improved environmental sustainability by reducing the impact on eutrophication of ecosystems.
• Reduction in the cost of discharges and possible fines for discharges, with an economic impact.
• Improved quality of its cheeses, which could have an impact on its sales, which could have a positive impact on the cheese factory's profit and loss account.
The benefits reported to the feed sector include the following:
• New sources of low-cost proteins and carbohydrates, reducing the economic cost of raw materials. • Increased competitiveness and business diversification resulting from the creation of a new activity for the creation of new products (feed made with multi-species flavoured whey powder), generating a new source of income for the feed company.
• Increased employment through the creation of a new production line for new products, helping to stabilise the rural population.
• Improved company image through the creation of new products from a by-product, helping to reduce environmental impact.
The final direct beneficiaries of the results obtained from the WheyValue operating group will be the partners themselves, who will use the new enriched feed to feed their sheep and goat flocks. The cheese factories will also benefit indirectly, with the improvement in the quality of their products and direct benefits from revaluing the whey generated, turning it into a valuable resource that can be transformed and reused, promoting the sustainability and efficiency of the cheese industry.
Project details
- Main funding source
- Rural development 2014-2020 for Operational Groups
- Rural Development Programme
- 2014ES06RDRP010 Spain - Rural Development Programme (Regional) - Extremadura
Location
- Main geographical location
- Cáceres
- Other geographical location
- Badajoz
EUR 282 105.00
Total budget
Total contributions from EAFRD, national co-financing, additional national financing and other financing.
Resources
Links
1 Practice Abstracts
Result 1: Inventory of liters of whey generated by type of milk used, to assess the influence of the final composition of the whey collected after mixing all the whey at the end of the day.
Result 2: Nutritional characterization of the whey generated at the end of the day.
Result 3: Maximum time to carry out the stabilization treatment without microbiological degradation.
Result 4: Protocol of the whey stabilization process to obtain whey powder.
Result 5: Adequate doses of whey powder in feed.
Result 6: Nutritional data sheet of final feed and comparison with the control.
Result 7: % improvement in the yields of the experimental feeds with the control.
Result 8: Characterization of new cheeses made with the milk obtained from animals fed with experimental feeds and comparison with the control feed.
Result 9: Revalorization of a by-product to generate products with high nutritional value.
Result 10: New activity (stabilization of whey) that may generate stabilization of the rural population.
Result 11: Dissemination of the results to other companies and potential users through the dissemination of results and collaboration with other Operating Groups
The direct benefit obtained by the farmers lies in the use of the new feed enriched with whey to feed sheep and goat flocks, and on the part of the cheese factories, the direct benefits of revalorizing the whey generated, turning it into a valuable resource that can be transformed and reused, stand out.
Resultado 1: Inventario de litros de lactosuero generados por tipo de leche utilizada, para valorar la influencia de la composición final del lactosuero recogido tras la mezcla de todos los lactosueros al final de la jornada.
Resultado 2: Caracterización nutricional del lactosuero generado al final de la jornada.
Resultado 3: Tiempo máximo para realizar el tratamiento de estabilización sin que se degrade microbiológicamente. Resultado 4: Protocolo del proceso de estabilización de lactosuero para la obtención de lactosuero en polvo.
Resultado 5: Dosis adecuadas de lactosuero en polvo en piensos.
Resultado 6: Ficha nutricional de piensos finales y comparación con el control.
Resultado 7: % de mejora en los rendimientos de las alimentaciones experimentales con la control.
Resultado 8: Caracterización de nuevos quesos elaborados con las leches obtenidas de los animales alimentados con piensos experimentales y comparación con el pienso control.
Resultado 9: Revalorización de un subproducto para generar productos con alto valor nutricional.
Resultado 10: Nueva actividad (estabilización de lactosuero) que podrá generar estabilización de la población rural.
Resultado 11: Divulgación de los resultados a otras empresas y posibles usuarios a través de la difusión de resultados y la colaboración con otros Grupos Operativos
El beneficio directo obtenido por los ganaderos radica en la utilización del nuevo pienso enriquecido con lactosuero para alimentar a los rebaños ovinos y caprinos, y por parte de las queserías, destacan los beneficios directos al revalorizar el lactosuero generado, convirtiéndose en un recurso valioso que puede ser transformado y reutilizado.
Contacts
Project coordinator
-
Fundación COOPRADO
Project coordinator
Project partners
-
Quesería Doña Francisca S.L
Project partner
-
Sociedad Cooperativa Limitada Ntra. Sra. del Prado (COOPRADO)
Project partner