All EOS blogs All Spain blogs  Start your own blog Start your own blog 

Mis fotos

This is a very special site for me. I can express this way my perception of reality through these photo image creations and share them with you as if you were at my home.

Spanish scientists develop a project to obtain bioplastic from cheese
15 November 2016 @ 09:27

        Although I do not like to eat cheese I would like to show you a video, that explains how to obtain bioplastic from whey. If you want to watch this video, please click on the link below:

      You can read, on the image: Bioplastic from lactic whey.  A round cycle to pack cheese.

Voice in off: “To make one kilo of cheese, nine litres of whey  --considered a residue-- are generated. The cheese industry, in the European Union, produces 75 million tonnes of whey, a year, which is an important environmental problem".

Miguel Alborch (Organiser of the project Life “Wheypack”): “Although much of this amount is reintroduced in the process, to obtain other types of cheese or other type of products, about 40% has to be managed by the own company, as a residue”.

Voice in off: “In AINIA TECHNOLOGY CENTRE, they have obtained a first generation of bioplastic, with the help of microorganisms”

Ana Torrejón (Researcher Technology Centre AINIA): “They take, sources of carbon  --in this case: lactose, which is what is in the whey--, they accumulate inside it and, inside, what they do is a transformation, which converts that lactose into PHB; they keep it, as a source of energy, and what we do is to try that they keep as much as possible, then take it out and obtain the plastic”.

Voice in off: “The result is a polymer, known as PHB, completely biodegradable, but lacking the resistance, which the market demands to be used as a tin; that one will be a second phase of the research”.

Miguel Alborch: “They need to be improved, to be improved their impact resistance capabilities; breaking resistance; the permeability capacities, against the gases;  it needs to be improved and take additive and be improved its characteristics”.

Voice in off: “There, the other associates of the project come on the scene: the Plastic Technology Institute (AIMPLAS) and the Portuguese packaging company (EMBALNOR). There is also an important Spanish cheese industry, which participates in the research and will be a beneficiary of the results”.

Ana Torrejón: “Really, what we are getting is to close the cycle. Then, from a material, which is a product that does not have an use, you are giving it a second life, you are getting a product that, in addition, will serve to pack the own cheese, which gives rise to the whey; ie, it is a round project”.

Voice in off (Paco Alonso. Editorial office Valencian Community): “The final bioplastic will have the same characteristics of the traditional plastic tin; but with a carbon footprint, lower than which is generated by the current process, for the production of plastics, derived from petroleum”.

      Well, I hope that you have lied this article.

      Until my next post, kind regards,


Sponsored by Costaluz Lawyers.

Please click below:







Like 0


Only registered users can comment on this blog post. Please Sign In or Register now.


This site uses cookies. By continuing to browse you are agreeing to our use of cookies. More information here. x