Laboratory studies were conducted to determine the feasibility of reducing the COD demand of cheese whey waste generated from dairy processing plants. Three primary processing variables were studied: Agitation, temperature, and current density. Results indicate electrolytic oxidation efficiency was best at 70C, agitation at 9.6 feet per second and a current density of 9.5 amperes per square foot (equivalent to 6 amperes in the test cell investigated). Concentration of 60 percent of the whey protein was also possible by collection of the froth produced during electrolysis. This mechanism of COD reduction could afford recoverable protein from the whey. Carbon adsorption of the electrolyzed whey was also shown to be extremely effective in reducing the COD. The carbohydrates after oxidation to carboxylic acids are very readily adsorbed, the carbon loading being in excess of that expected for secondary effluents. The feasibility of combining the electrolytic oxidation with froth collection and carbon adsorption is proposed as a possible attractive procedure for recovery of values from the whey.

"Project 12060 ESY; Program Element 1BB037." Includes bibliographical references (pages 71-73).