The cheese whey generation has become an environmental concern due to high levels of pollutants that can significantly impact on the ecosystem. Microalgae are known to eliminate nutrients/contaminants from wastewater, such as nitrogen, phosphorous, carbon and among others. The current work aims to evaluate dairy wastewater (such as cheese whey) treatment using Chlorella vulgaris. Several concentrations of coagulated and non-coagulated cheese whey and different inoculum sizes (0.1, 0.2, 0.4 and 1.0 g L⁻¹) were used. Carbon (7–56%), nitrogen (0–71%) and phosphorous (11–46%) were removed. The final effluent containing coagulated cheese whey had lower levels of waste products compared to the non-coagulated cheese whey. Increments in the inoculum size lead to better results. In the assays with 0.2, 0.4, and 1.0 g L⁻¹ of inoculum were removed 54, 56, and 41% of carbon, 71, 49, and 40% of nitrogen and 16, 31, and 46% of phosphorous, respectively.

由于高水平的污染物会对生态系统产生重大影响，奶酪乳清的产生已成为一个环境问题。众所周知，微藻可以消除废水中的营养物/污染物，例如氮、磷、碳等。目前的工作旨在评估使用小球藻处理乳制品废水（如奶酪乳清）。几种浓度的凝固和非凝固奶酪乳清以及不同的接种量（0.1、0.2、0.4 和 1.0 g L ^-1) 被使用。碳 (7–56%)、氮 (0–71%) 和磷 (11–46%) 被去除。与未凝结的奶酪乳清相比，含有凝结奶酪乳清的最终流出物的废物含量较低。接种量的增加会导致更好的结果。在使用 0.2、0.4 和 1.0 g L ^-1接种物的测定中，分别去除了 54%、56% 和 41% 的碳、71%、49% 和 40% 的氮以及 16%、31% 和 46% 的磷。