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After the fulfillment of the actions foreseen in the the project VALORLACT they have been edited and published several documents summarizing all the results and conclusions that were obtained during the four years Project.   LAYMAN´S REPORT: This report describes the basics of the project (background, objectives, proposed technologies …), activities and results obtained throughout […]

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At the beginning and end of summer, 2 lectures were presented at two International Conferences. Lectures focused mainly on the results of biogas generation tests. Conferences attended were: Lecture at ORBIT 2014. 9th Conference on Organic Resources and Biological Treatment, 26th-28th June, Godöllo (Hungary).  Lecture at III Progress in Biogas, 10th-11th September, Stuttgart (Germany).   […]

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During the first months of the year, work has been undertaken to adjust each prototype formula to achieve the desired quality and organoleptic properties in each case. Moreover, several formula adjustments were implemented on the one hand to enable maximum whey content usage, while minimising processing needs on the other, for transfer to cheese farms […]

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Regarding the use of dairy whey in animal fodder, the following tests were carried out: Laying hens farming: 10 week test Meat chicken (broiler) farming: 1 x 42 days cycle In-vitro tests for dairy ewes formula In general, results obtained to date show a positive impact from dairy whey addition to different fodder. Adding 6% […]

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Several tests were developed at a laboratory, pilot and industrial scale to develop food and animal feed prototypes and biogas production tests. At laboratory level, whey and protein concentrates were obtained by reverse osmosis and ultrafiltration, respectively, which can be used both wet and dry to produce 4 food and 6 animal feed prototypes. These […]

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From the information gathered in the early stages of the project, a diagnosis of the current situation of whey generation and management in cheese-making dairies of the Basque Country has been drafted. This analysis is based on data obtained by consulting several official sources (Basque Government), agencies and associations (Idiazabal, Artzai-Gazta Designations of Origin, etc.), […]

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A complete inventory of whey generation in the Basque Country has been prepared, measuring the volumes of each type of whey and considering the geographic distribution and the seasonality of production. The inventory has been developed based on the information collected in previous studies, a questionnaire sent to all the identified cheese-making dairies, and by […]

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Whey sampling has been planned and its collection has started in 3 different size cheese-making dairies (1 large, 1 medium and 2 small). In the following months, the sample collection from one or two additional dairies is planned, which may be either traditional or representative of a geographical area of interest. Several physical, chemical, nutritional […]

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To present the project’s expected goals and results to the involved sectors, an Expert Panel was held on 18 December 2012, which gathered cheese-making dairy representatives, animal feed manufacturers, rural development associations, a food quality assurance body and several public administrations. During the course of the meeting all of the contributions were gathered and each […]

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