Valorisation des minéraux

Abstract

Whey is a liquid by-product generated during cheese and yogurt production. Although it contains valuable nutrients such as calcium, magnesium, and phosphorus, it is often discarded, causing environmental concerns. This project aims to valorize whey by extracting these three minerals using simple and accessible methods: precipitation, filtration, and drying. Experimental results showed an extraction yield of 84.3% for calcium, 78% for magnesium, and 68.5% for phosphorus. The reco0vered salts were tested in two key applications: agriculture, where they enhanced plant growth, and water treatment, where they significantly reduced turbidity. This dual application demonstrates that whey, often seen as waste, can become a valuable resource in a sustainable development context.