&

(.. 40363)

: .

, 2011

1

.....................................................................................................................................3

......................................................................................................................................4

1. .............................................................................................................................6 1.1 ..........................................................................6 1.2 ......................................................................................7 1.3 ........................................................................10

2. .......................................................................................11 2.1 ............................................................11

2.1.1 ...................................................................11 2.1.2 - ..........................................................................13 2.1.3 ..............................................................................................................13 2.1.4 ..........................................................................................................14 2.1.5 ...........................................................................................14 2.1.6 ...................................................................................................................16 2.1.7 .......................................................................................................16

2.2 ........................................................................................18 2.2.1 .........................................................................................................................18 2.2.2 ........................................................................................................................19 2.2.3 .....................................................................19 2.2.4 .........................................................................................................................20 2.2.5 .......................................................................................20

3. .........................................................................................21 3.1 .............................................................................21 3.2 .............................................23

3.2.1 ..................................................................................................................25 3.3 .......................28 3.4 ........................................................................................................33

4. ...............................................................35 4.1 ............................................35

4.1.1 .....................................................................................................35 4.2 37 4.3 ...............................................................................................39

4.3.1 ...................................................................................................39 4.3.1.1 ........................................................................................................40 4.3.1.2 ....................................................................................................41 4.3.1.3 ...............................................................................................................43

4.3.2 ............................................................................................44 4.3.2.1 .......................................................................................................................44 4.3.2.2 ......................................................................................................................45

4.4 .......................................................................47 4.4.1 - .............................................................................47 4.4.2 -- .................................................................48

4.5 ........................................................................48 5. ...................................................................................51

5.1 .....................................51 5.1.1 ............................................................51

2

5.1.2 ....................................................................51 5.1.3 .................................................................52 5.1.4 .............................................................................53

5.2 .............................................................................................................54 5.3 ......................................................................................54

5.3.1 ..................................................................................................58 5.3.2 ......................................................59

5.4 ............................60 5.5 .........61

5.5.1 ...................................................................................61 5.5.2 .....................................................................................................62

5.6 .........................................................................64 5.7 .......................................................65 5.8 ...........................................68

6. ..................................................................................................69 6.1 ..................................................................................69

6.1.1 .............................................................................71 6.2 ............................................................................72

6.2.1 .......................................................................................74 6.3 ...................................77 6.4 .........78

6.4.1 ....................................................................79 6.4.2 ....................................................................80 6.4.3 ....................................................................81 6.4.4 ..............................................................................82

7. - ..................................................................................84

8. ..................................................................................................................90

3

.

,

.

,

.

.

.

4

.

.

.

.

,

.

.

.

.

,

.

,

5

,

.

,

.

6

1.

1.1

,

. ,

.

,

.

.

.

.

,

,

.

FAO (Food and Agriculture Organization) .

7

1.1: (:FAO)

2007 2008 2009 : 2008 2009

%

676.1 687.7 699.0 1,6

85.9 87.9 89.8 2.2

1.2: (:FAO)

2007 2008 2009

1818 1751 1776 * 594 546 536

309 247 284 218 211 215 92 101 110

* ..

1.2

- 17

18 ,

1934. 1960 .

,

.

8

1.3: , 10 (: , 2007)

2.097.279 2.009.238 7.493.292 7.205.551 7.222.083 11.344.972 8.245.561 7.918.862 35.833.900

63.085.551 55.100.943 272.993.455 19.043.138 17.444.113 86.977.321

,

,

6.979.667 6.304.052 40.783.809

4.300.427 2.237.707 17.778.427

(, , , ..). (, , , ).

,

.

.

.

9

.

.

.

.

.

.

,

.

.

10

.

.

,

.

1.3

,

,

.

, ,

.

, ,

.

11

2.

,

,

.

2.1

,

.

() .

( ).

.

2.1.1

To

4C,

.

12

,

.

,

..

, , ..

.

2.1:

13

2.1.2 -

(.. ) .

.

( , ), ( , 3.000 -4.000 rpm/min).

.

,

,

63-65C.

2.1.3

2.2:

14

.

30

63 -65 C .

(.. ).

2.1.4

.

.

Lactococci,

Lactobacilli, Streptococci. () .

2.1.5

..

,

.

15

2.3:

,

,

.

2.4:

16

.

2.1.6

.

, (). ,

.

p

.

, .

.

, ,

.

2.1.7

,

2

.

.

,

,

.

17

.

.

.

(: : ).

2.1: . (: , 2007)

18

2.2

2.2.1

( ). ,

.

.

.

2.1: (:, 2004)

%

86.90 3.90 3.54 4.93 0.71 13.39 87.00 4.25 3.52 4.27 0.86 13.00 80.71 7.90 5.23 4.81 0.90 19.29

, ,

.

.

.

, - -

.

( ,

19

). .

2.2.2

.

.

.

,

.

.

2.2.3

,

.

Streptococcus, Leuconostoc, Lactobacillus Propionibacterium Penicillium.

.

,

.

20

2.2.4

< 4%

.

.

2.2.5

.

-, ,

.

.

,

( )

.

21

3.

3.1

,

(, 2003).

, :

.

.. ,

.

.

( ) .

,

, ,

, ..

.

.

.

(, )

( , )

22

3.1:

(Chen et al., 2007) . ,

,

,

.

.

1 0,2

10 (Balannec et al., 2005).

23

3.1: (: , 1986)

(kg/kg

)

2,8

6,8

8,9

2,9

5,1

4,9

8,2

.

3.2

,

, , ,

(Thassitou and Arvanitoyannis 2001, , 2001, , 1993).

3.2: (: , 2002) (mg/l) 350 309

522 76

50 276

24

.

(Kosseva, 2009 & M, 1993): ,

,

,

pH

.

(0,4-2 gr/lt)

3.3: (: Makris et al., 2001)

BOD5 (mg/l) 40 48.000 2.300 COD(mg/l) 80 95.000 4.500

(TSS) (mg/l) 24 4.500 820

(TS) (mg/l) 135 8.500 2.500 (mg/l) 35 500 209

() (mg/l) 1 180 64 4 (mg/l) 3 70 48

(Ca) (mg/l) 55 - 115 37 (Na) (mg/l) 60 810 320 () (mg/l) 10 - 160 70

BOD5 /

0,2 - 7,1 5,8

m3 / m3

0,1 - 7,1 2,4

pH 4,4 - 9,5 7,2 0C 18 55 35

25

3.4: . (: , 1980. , .)

(m3 / )

BOD5 (kg / )

COD (kg / )

SS (kg / )

3,87 3,21 5,63 1,5 Cottage

( .)

79,4 137 239 3,4

Cottage ( .)

80,3 609 953 3,4

14,8 10,3 16,8 5

15,7 482 731 5

3.2.1

( 2.1).

85-95% 55% (, 2009),

(, .., 2009).

BOD5 30.000-50.000 ppm COD 60.000-80.000 ppm (, 2000, Jelen, 2002).

26

, 9 (, 2009). 50 m3 (Kosseva, 2009) 120 (Peters, 2006).

.

6-8%. (, 1993).

3.5: (: Philipopoulos and Papadakis, 2001)

p 6,32 0,1 (Kg / m3) 1029,2 1,4 (g / Kg) 69,8 5,6 (g / Kg) 13 0,7 (g / Kg) 0,3 0,2

(g / Kg) 50,7 3,5 (Ca) (mg / Kg) 356 36 (P) (mg / Kg) 385 28 (g) (mg / Kg) 93 7

() (mg / Kg) 1154 85 (Na) (mg / Kg) 434 36 (Cl) (mg / Kg) 1246 377

(70-72% ), (8-10% ) (12-15% ) (Jelen, 2002).

27

,

.

, ,

,

(, 2009).

.

,

(, 2009). ,

.

(.. cottage) pH 6,5.

.

3.6: pH (: Jelen, 2002, , 2009)

gr / lt

44,0 46,0 46,0 52,0

6,0 8,0 6,0 10,0

1,2 1,6 0,4 0,6

2,0 4,5 1,0 3,0

6,4 2,0

pH

28

.

(Mawson, 1994).

3.3

(, 2002).

(, 1995) .

.

5 15 ( ) (, 2004). Sienkiewicz & Riedel (1990) , 100 , 55.000 .

(Saddoud et al., 2007, 2007)

29

, (Perle et al., 1994).

,

() :

( )

(.. ) (COD), (Kosseva, 2009, Burke, 2001).

, .

, ,

, ,

, ..

.

30

.

() .

, .

( ).

(, 2006).

(, 1999).

( ) (

)

3.1:

.

(cm)

1

2

3

4

31

3.1 ( & -, 1993)

.

(, 2009) .

.

.

() .

3.7:

(: , 2002)

2 (Kg O2 / Kg

0,65

0,66

0,73

0,63

1,03

0,89

32

3.1:

( & -, 1993).

33

,

,

.

3 ppm .

(Tchobanoglou, 1984).

. 1

Kg 15 ( .., 1988).

.

(Roberts, 1978).

3.4

( , ) .

34

,

.

,

.

.

35

4.

4.1

.

.

:

96/61/ 24 1996 (Integrated Prevention Pollution Control, IPPC) ( L257, 10.10.1996)

O 91/271/ 21 1991. 1999/31/ 26 1999

4.1.1

1650/1986( 160) , 3010/2002( ` 91) 97/11 .. 96/61 ..

1/221/1965 ( 138) ,

1/17831/71 ( 986) 4/1305/74 ( 801). .. 2520/1940 .

5/4690/.62/26-4-1980 .. 1/221/65, - ,

,

36

. , ,

-

.

.. 1180/1981 ( 293) , ,

.

/2985/29-5-1991 , & . 1/221/65 . / 69269/5387/90 ...

. 3199/2003 ( 280) - 2000/60/ 23 2000

2000/60/, .

.. 51/2007 ( 54)

2000/60/. . 3199/2003

, ,

.

,

.

145116/2011 ( 354) ,

.

1/221/1965 .

37

4.2

96/61/ (2001)

.

.

pH.

,

,

.

.

.

.

.

,

.

( ) FeCl3 30%, NaO

38

40% 0,2%.

.

,

.

, 8-10%

.

, ,

.

,

. , ,

.

.

/ NaOCl

.

100%

,

.

20 cm 20 30 cm.

,

.

39

4.3

,

.

Arvanitoyannis and Kassaveti (2008) : ,

,

,

,

/ / / ,

..

,

(, 2009).

.

4.3.1

.

( ), ( , )

40

( ). , : pH,

, , ,

.

4.3.1.1

.

, ,

.

.

,

(CO2), (3 ), (S42 ), (43 ) ().

.

.

, ,

, .

.

. ,

(Arvanitoyannis and Kassaveti, 2008).

41

,

. , .

.

, 40m3 ,

2.000 (, 2009). .

4.3.1.2

( ) ().

() .

, .

. ,

,

, (Ammary, 2005; Rincon et al., 2006; Azbar et al., 2008).

Yan et. al, 1988, Yan et. al, 1990, Gavala et. al, 1998

,

42

45.000mg/l 79 91 % 10-20 .

(2008), :

,

(), ,

.

.. (1997),

.

, .

.

,

(, 2010).

(50 meql-1), COD (70gCODl-1) .(, 2008).

.

(, ..) 2,5 L 2 L CSTR

24h HRT.

43

Arvanitoyannis Kassaveti, (2008)

,

(.. ) (.. ) .

Kalyuzhnyi et al. (1996) ( UASB, upflow anaerobic sludge blanket) pH 4,

,

.

. ,

.

4.3.1.3

(composting) ( ) ,

.

,

.

44

:

60 %, 50%

C/N 50/1.

,

.

.

4.3.2

.

4.3.2.1

()

.

.

, .

45%

.

.

.

45

4.3.2.2

,

. ,

.

, ,

. ( ), ( ), ( ) ( )

5.1:

(, .)

(ultrafiltration, UF)

, ,

.

46

.

,

(3 kJ/kg 25 kJ/kg ), : ,

, ,

,

.

(reverse osmosis, RO)

, ,

(0,1-1%) . ,

,

, ,

, ,

,

. ,

,

,

50 cP, ,

(~50C) pH (2-8) ,

.

,

. (, 1993).

47

(.. ) ,

.

(, .., 2005).

4.4

.

,

.

4.4.1 -

Fang, 1990 Mortuelle, 1992, 89-99%

, 9-10 .

(, ).

48

COD

.

4.4.2 --

.

, .

,

. (Vazquez et.a11995)

4.5

.

,

.

( .., 1997), ,

, ,

49

,

.

../.. =17,5/1 (, 2009). ,

,

.

COD 48% 90%. (Azbar et al., 2008),

.

LIFE+:

INTEGRASTE

,

,

, .

.

.

50

( .. 2005).

:

H

.

H .

,

.

.

,

. (Angelidaki et al., 2003).

,

.

,

.

.

51

5.

,

: , ,

(Arvanitoyannis et al., 2007).

.

5.1

5.1.1

.

.

.

.

5.1.2

.

52

.

.

,

,

.

5.1.3

.

.

() ,

.

.

(40 65 bar).

.

.

, .

53

. ,

.

.

.

.

, ,

.

5.1.4

,

, .

.

, ..

54

5.2

5.3

.

5.3: . (: , 1990)

(kg BOD5/m3 )

9

37

46,5

.

,

.

.

5.3

55

,

.

, .

,

.

( ) .

(, 2009). 2010, 50%

-

. :

45% , 30% ,

15% , 10% .

,

.

(Zadow, 2003).

(, 1990).

,

56

.

.

(, ) .

.

.

(hivend, 1977 ): ,

,

.

.

, .

, ,

,

.

57

5.2: Ricotta (: Jelen, 2002)

Ricotta

72,2 12,7 11,2 3,0

Ricotta

82,5 0,5 11,3 1,5

5.2, Ricotta,

(Jelen, 2002), .

Pleurotus

.

(, 2009)

.

(1993) :

.

.

, .

.

.

.

.

.

.

58

.

,

, ( CSP). ( Ricotta, Mysost,

, ).

5.3.1

,

85 90 C .

.

.

.

(Pintado et al., 2001). Ricotta.

,

.

15.000 ,

.

(Kalogridou - Vassiliadou et al., 1994).

59

5.3.2

,

.

.

Lctobcillus bulgricus, ,

Clostridium cetobutylicum, 2 propionibcterium shermnii ..

(2007) :

, , , -, ,

.

q

SCP (Single Cell Proteins) .

(.. Kluyveromyces, Candida, Trichosporum, Torula, Saccharomyces) (, 2007, Kosikowski, 1977).

(oleaginous oil-bearing microorganisms). (microbial oils single cell oils)

.

. (Ratledge 1994, Ratledge .. 2005, 2007, , .., 2009).

(cocoa-butter substitute) Apiotrichum

60

curvatum . (Ykema .. 1988, 1990, Davies .. 1990, Davies and Holdsworth 1992, Ratledge, 1994, 2007).

5.4

.

,

.

, .

.

, (, , ), , ,

.

,

.

, .

,

.

61

(2007)

.

5.5

.

.

5.5.1

T

N

:

1. .

2. T N.

3. T (.. , , , ).

4. T .

(1454/2005), .

) 10.000 :

BOD5 40 mg/lt

62

COD 200 mg/lt

50 mg/lt 5 mg/lt p 69 6:1 :

1000/100ml

Esherichia coli 200/100 ml

) >10.000 :

BOD5 25mg/lt COD 125mg/it 35mg/lt 1000/100ml Esherichia coli 200/100 ml.

5.5.2

.

,

.

,

.

, ,

..

63

,

(bioremediation).

5.2:

(US EPA, 2001)

H

, ,

,

. ,

,

,

.

(.. ), , ,

, .

64

,

.

.

.

,

.

, .

5.6

.

.

, ,

.

() .

,

.

65

.

.

,

,

.

,

. ( 96/61/)

5.7

.

, ,

(, 2006).

,

(APHA-AWWA-WF, 1998, PA, 1982(B)). .

66

,

.

.

(, 2006).

pH.

.

.

,

.

.

.

.

.

. ,

, , ..

67

(Biochemical Oxygen Demand BOD). (BOD5) ,

.

(Chemical Oxygen Demand - COD). -

.

BD/COD.

.

(Total Organic Carbon TOC). H

.

.

. .

.

.

,

,

.

68

5.8

:

..

,

69

6.

.

.

,

, ,

, ,

.

6.1

..

1 2011 7 7.1.

,

.

,

42,71% .

48,78% 6,57%. 38% , 41% 21%.

6.1 .

70

, .

6.1 :

.

,

,

71

.

6.3, NATURA 2000

.

6.1.1

..

, , .

.

..

.

.. .

(2009) ,

.

,

.

72

2009,

.

....

.

,

,

.

7.2. .

.

6.2

( ) , 18 19

.

, 2

.

73

.

7.1 ,

.

.

6.1: .

.

(./) 8 26

4 17,7

3 5,2

- 2 1,9 *

1 1

1 1

19 52,8 *

, 2

,

2

( , , .). 1/3

, , ,

.

74

,

,

,

.

.

6.2.1

7.1 8 19 , .

(73.574 163.395 ) , , ..

.

8 .

.

. 4 ,

.

( ) .

.

. 3 ,

.

75

.

.

.

6.2: .

76

13

,

.

7.1 ,

, ,

2000. . .

6.3: geodata.gov.gr .

.

77

.

.

6.3

,

:

. 3

.

.

1

.

.

.

14

,

, .

.

, ,

,

.

.

.

,

: ,

78

.

.

.

.

.

,

, .

.

6.4

. ,

.

.

,

.

79

.

.

.

.

():

6.4.1

,

,

,

6,1.

,

.

, .

80

4,

.

,

,

.

6.4.2

3 . .

.

,

()

,

.

, ,

(Romijn & lbaladejo, 2002). ,

,

. (Anderson, 2000; Fynes and Ennis, 1997).

81

,

( ) .

,

,

.

.

.

.

6.4.3

3 -

. .

. ,

.

.

82

,

,

, ,

.

.

.

.

6.4.4

.

,

.

.

5

.

,

83

,

.

.

,

5.7, .

(.. / ) , ,

.

84

7. -

, ,

.

.

,

.

.

.

()

,

(.. ).

85

,

,

.

.

, ,

.

,

. .

.

, ,

.

.

.

.

86

, .

,

.

,

,

.

.

.

,

.

,

,

.

,

, :

,

. marketing,

87

(.. . ). ,

,

.

.

,

. ,

,

,

65.

.

88

7.1:

( , , .) .

.

,

.

,

.

,

89

.

.

.

90

8.

Anderson, A., 2000. Paradox in the Periphery: an entrepreneurial reconstruction, Entrepreneurship and Regional Development, vol. 12, pp. 91-109.

Angelidaki I., Ellegaard L. and Ahring B. K. ,2003. Applications of the Anaerobic Digestion, in Biomethanation II, Advances in Biomechanical

Engineering/Biotechnology, T. Scheper (Series editor) Vol. 82, pp. 1-33, Springer Berlin/Heidelberg.

Alturkmani, A., 2007. Dairy industry effluents treatment, anaerobic treatment of whey in stirred batch reactor. Thesis, UTCB University, Bucharest, Romania pp: 1-8.

APHA-AWWA-WF, 1998. Standard Methods for the Examination of Water and Wastewater, 20th Edition.

Arvanitoyannis I. S. and Kassaveti A. ,2008. Dairy waste management: Treatment methods and potential uses of treated waste, Waste management for the food industries, pp. 801-860, Elsevier.

Arvanitoyiannis I.S., Kassaveti A., Stefanatos S., 2007. Current and potential uses of thermally treated olive oil waste. International Journal

of Food Science and Technology.

Azbar N., Bayram A., Filibeli A., Muezzinoglu A., Sengul F., Ozer A., 2004. A Review of Waste Management Options in Olive Oil Production. Critical Reviews in Environmental Science and Technology 34, 209-247.

Balannec B., Vourch M., Rabiller-Baudry M., Chauferet B., 2005. Comparative study of different nanofiltration and reverse osmosis membranes for dairy effluent treatment by dead-end filtration, Separation and Purification Technology 42, 195200.

91

Camargo J.A., Alonso A., Salamanca A., 2005. Nitrate toxicity to aquaticanimals: a review with new data for freshwater invertebrates. Chemosphere 58: 12551267.

Castillo, F. J., 1990. Lactose metabolism by yeasts. Verachtert H. and de Mot R. (eds). Yeast Biotechnology and Biocatalysis, Marcel Dekker Inc, NY, USA, 297-320.

Chen, Y., Cheng, J. J. and Creamer, K. S., 2007. Inhibition of anaerobic digestion process: A review, Bioresource Technology 99, 4044-4064.

Clanton, C.J., Goodrich, P.R., Morris, H.A., Backus, B.D., 1985. Anaerobicdigestion of cheese whey. ASAE Publication 475-482.

Davies, J., Holdsworth, J., (1992). Synthesis of lipids in yeasts: biochemistry, physiology and production. Adv Appl Lipid Res 1, pp. 119-159.

Davies, R.J., Holdsworth, J.E., Reader, S.L., (1990). The effect of low oxygen uptake rate on the fatty acid profile of the oleaginous yeast

Apiotrichum curvatum. Appl Microbiol Biotechnol 33, pp. 569-573. Draft Reference Document on Best Available Techniques in the Food, Drink

and Milk Industry, Draft May 2003. : http://eippcb.jrc.es

EPA, Environmental Protection Agency, 1982 (A). Methods for chemical analysis of water and wastes.

EPA, Environmental Protection Agency, 1982 (B). Handbook for Sampling and Sample Preservation of Water and Wastewater.

Fang, ., 1990. Treatment of Wastewater from a Whey Processing Plant Using Activated Sludge and Anaerobic Processes. Joumal of dairy

Science 74 , 2015-2019 FRTR. Remediation Technologies Screening Matrix and Reference Guide,

Version 4.0. :

http://www.frtr.gov/matrix2/section4/4-3.html

92

Fynes, B. & Ennis, S., 1997. Peripherality: concepts, issues and alternative frameworks, in Competing from the periphery, Fynes, B. & Ennis, S. (eds.), Oak Tree Press, Taylorville, IL, pp. 1-15.

Gavala, . ., kopsinis, ., Skiadas, V.., Stamatelatou, ., Lyberatow, G., 1993. Treatment of Dairy wastewater Using an Upflow Anaerobic Sludge Blanket Reactor. J. Agnc. Engrg Res. , 73, 59-63

http://transp.cheng.auth.gr/riskatsource/pr_index.html Hunt, G., 1988. Reduction in Waste Load from a Fluid Milk Plant.

Environmental Protection Agency, Washington, DC.

Jelen P. ,2002. Utilization and products, Encyclopedia of Dairy Sciences, Whey processing (2004), pp. 2739-2745, Elsevier.

Kallel-Mhiri, H., Valance, C., Engasser, G., Miclo, A., 1994. Yeast Continuous Mixed Cultures On Whey Permeate And Hydrolysed

Starch, Process Biochemistry, vol.29, pp.381-386. KalogridouVassiliadou, D., Tzanetakis, N., Litopoulou-Tzanetaki,

E.,.1994. Microbiological And Physicochemical Characteristics Of Anthotyro, A Greek Traditional Whey Cheese, Food Microbiology, vol.11, pp.15-19.

Kalyuzhnyi, S. V. , Martinez, E. P. , and Martinez, J.R., 1996. Anaerobic treatment of high-strength cheese whey wastewaters in laboratory and pilot UASB-reactors. Bioresource Technology 60 (1997), 59-65.

Khojare, A. S., Kadu, A. B., Wasnik, P. G., Patil, M. R., Khojare, B. A., 2005. Adaptability of Membranes for Dairy Waste Management. College of Dairy Technology. Maharashtra Animal & Fishery Sciences University, Nagpur. India.

Kosikowski, F. V., 1977. Cheese and fermented milk foods. 2nd edit. New York.

Kosseva R. M. ,2009. Processing of Food Wastes, Advances in Food and Nutrition Research, Vol. 58, pp. 57-136. Elsevier Science Ltd.

93

Looby, G. P., Kirsch, F. W., 1992. Waste minimization assessment for a dairy,, U.S. Environmental Protection Agency, Risk Reduction Engineering Laboratory. 1992

Mawson A. J. ,1994. Bioconversions for whey utilization and waste abatement. Bioresource Technology, 47, 195-203.

Mortuelle, ., Coilland, J., Le , J., 1992. combined anaerobic aerobic process for the cotreatment of effluents from a piggery and a cheese factory. J. agc. Engng res, 51, 91-100

Peters, D., 2006. Raw Materials. Adv Biochem Eng Biotechnol 105, pp. 1-30. Philippopoulos, Charalabos and Papadakis Marios, 2001. Current trends

in whey processing and utilization in Greece, International Journal of Dairy Technology, Vol 54, No 1, 14-19.

Phillippopoulos, C., Papadakis, ., 2001. Current trends n whey processing and utilization n Greece. Intemational Joumal of Dairy Technology v151 . 1, 1419

Pintado, M.E., Macedo, A.C., Malcata1, F.X., 2001. Review: Technology, Chemistry And Microbiology Of Whey Cheeses, Food Sci Tech Int, vol.7, no.2, pp.105116.

Posavac, S., Dragicevic, T. L., Hren, M. Z., 2010. The improvement of dairy wastewater treatment efficiency by the addition of bioactivator.

Ratledge, C., (1994). Yeasts, moulds, algae and bacteria as sources of lipids. In: Technological advances in improved and alternative sources of lipids, Kamel, B.S., Kakuda, Y., (Eds). Blackie academic and professional, London, pp. 235-291.

Ratledge, C., Streekstra, H., Cohen, Z., Fichtali, J., (2005). Down-stream processing, extraction and purification of single cell oils. In: Single Cell Oils, Cohen, Z., Ratledge, C., (Eds). AOCS Press, Champaign, Illinois, pp. 202-219.

Rico, Gutierrez J.L., Garcia, Encina, P.A., Fdz-Polanco, F., 1991. Anaerobic treatment of cheese-production wastewater using a UASB

reactor. Bioresource Technology 37 (3): 271-276.

94

Rincon B., Raposo F., Borja R., Gonzalez J.M., Portillo M.C., Saiz-Jimenez C., 2006. Performance and microbial communities of a continuous stirred tank anaerobic reactor treating two-phases olive mill

solid wastes at low organic loading rates. Journal of Biotechnology 121 (4): 534-543.

Roberts, R. J., 1978. Fish Pathology. Great Britain. Romijn, H. & Albaladejo, M., 2002. Determinants of innovation capability

in small electronics and software firms in southeast England, Research Policy, vol. 31, pp. 1053-1067.

Saddoud A., Hassairi I., Sayadi S., 2007. Anaerobic membrane reactor with phase separation for the treatment of cheese whey. Bioresource

Technology, 98, 21022108. Sanchez-Arias V., Fernandez F.J., Villasenor J., Rodriguez L., 2008.

Enhancing the co-composting of olive mill wastes and sewage sludge by the addition of an industrial waste. Bioresource Technology 99: 6346 6353.

Sharma, P., 2008. Performance Evaluation of Wastewater Treatment Plant for Milk Based Food Industry. Thapar University. Patiala

Sienkiewicz, T. & Riedel, C. L., 1990. Whey and Whey Utilization, Th. Mann, Germany.

Srinivasan, G., Subramaniam, R., Kumar, V. N., 2009. A Study on Dairy Wastewater Using Fixed-Film Fixed Bed Anaerobic Diphasic Digester.

Tchobanoglou G., 1984. Wastewater engineering treatment, disposal, reuse. Pb Frank Burton.

Thassitou P. K. and Arvanitoyannis I. S. ,2001. Bioremediation: a novel approach to food waste management. Trends in Food Science & Technology 12, 185-196.

Thermophysical Properties Laboratory, (2001-2006). . . .

:

95

US EPA , 2001. A Citizens Guide to Phytoremediation. : http://clu-in.org/download/citizens/citphyto.pdf

US EPA, 2000. Introduction to Phytoremediation. : http://clu-in.org/download/remed/introphyto.pdf

Ykema, A., Verbree, E.C., Kater, M.M., Smit, H., (1988). Optimization of lipid production in the oleaginous yeast Apiotrichum curvatum in whey-permeate. Appl Microbiol Biotechnol 29, pp. 211-218.

Ykema, A., Verbree., E.C., Verwoert, I.I., van der Linden, K.H., Nijkamp, H.J.L., Smit, H.L., (1990). Lipid production of revertans of UFA mutants from the oleaginous yeast Apiotrichum curvatum. Appl

Microbiol Biotechnol 33, pp. 176-182. Zadow J. G. ,2003. Production and uses, Encyclopedia of Food Sciences and

Nutrition, pp. 6147-6152. Elsevier Science Ltd.

, ., (2007). . , ., 1 .

, ., 1982. . 1982.

, ., 2004. -. ,

, .

, ., 2009.

. . .

, ., 2010. . LIFE08 ENV/GR/000578

.

.

96

, ., , ., -, ., ,

., , ., 2009. Mucor sp. LGAM

366 . . .

, ., , ., , ., , ., , .

..

. ...

2005. . ., . . . , 1997.

.

1 , 29-31 , . 921-926.

, ., 2003. . , , , ....

, ., 2010. . . .

, . ., 2007.

. .

.

, . . .

.

.

, . 1986. . . .

, ., 2008. : . , .

. ... . :

http://web.auth.gr/agroppsepeaek/iliko/circle2/ripansi/zalidis.pdf

97

, .., , .., , . ,2005. .

. Heleco 05, , . :

. & ., 1988. . .

, . (1983). . . E , 3-7

, , 10-14 , . 296-304. , ., 2009.

.

. ,

.

, ., 2007. .

. . .

. ,2009. .

. , ,

.

, ., 2010.

.

. .

, . & -, . , 1993. . Art of Text, , 118 .

, ., 2009.

98

Pleurotus ostreatus. .

. .

, M., 2006. . ... :

http://www.uest.gr/ygra_apovlita.pdf

, . & . .

, ., . .

.

., . & ., 2001.

. , .

, ., 2008. .

. .

, . .

. ...

:

, ., 1993. . .

. ,1990. . 467-473. . .

, .

. . .

.

: http://www.minenv.gr/1/12/123/12315/g1231501.html , ., 2003.

- . .

. . .

99

96/61/ (IPPC) . . 2001.

, ., , ., , . , 2007. .

.

. :

http://postgrasrv.hydro.ntua.gr/gr/edmaterial/education/xenidis/Methodoi_fytoapok_pres.pdf

. 2007. .

. .

, ., , ., , . ., , . .,

2005. .

. .

, ., , .

.

,

. Interreg III

.

, , ,

. 1980. . . , 2010

, ., 1999.

.

.

, ., , ., 2004. . . , . .

100

, ., 1995. , . .

.

, ., 2002. 96/61/ IPPC. . :

http://library.tee.gr/digital/m1869/m1869_simeonidis.pdf , ., 2002. .

2

. .

http://natura2000.eea.europa.eu

http://www.statistics.gr/ ..

http://www.ypeka.gr/

http://www.stereaellada.gr ( ) http://www.fthiotida.gr ( ) http://www.lamia-city.gr ( ) http://www3.aegean.gr/environment/eda/Envirohelp/greece/processes/Wastewater.html

http://www.aua.gr

www.hellenicprotein.gr