EFFECT OF USING WHEY POWDER ON THE PROPERTIES OF PULP AND PAPER OBTAINED FROM STORED BAGASSE

Abstract

The aim of this study was to investigate the effect of using whey powder (different concentrations and treatment repetitions) as a probiotic agent on the quantitative and qualitative properties of stored bagasse intended for use in the pulp and paper industry. For this purpose, whey powder was added in three concentrations and the treatment was applied once or twice. After that, soda pulp was prepared under conventional conditions. Then, handsheets (80 g/m2) were made and tested in terms of paper properties, and the results were compared. The findings revealed that increasing the concentration of whey powder and the number of treatments significantly improved the pulp and paper characteristics, thus, using the treatment with 2% whey powder twice and 0.4% whey powder once led to the best results for bagasse protection in terms of quality of the raw material, pulp and handsheets.