The Effects of Process Design on Reduced Water Use and Waste in Dairy Processing

摘要

Procedures were developed for evaluating management and process modification in dairy plants to minimize water use and resource losses. The study utilized a medium sized, multi-product dairy plant as a model for the study. Water use, wastewater discharge, product loss and waste contribution was determined for each unit process. Waste parameters evaluated emphasized water volume, biochemical oxygen demand (BOD) and fats, oils and grease (FOD). Alternative processes were selected for reduction of water and wastes and evaluated for cost effectiveness. A linear program model was developed for the model plant on a unit processes basis and solutions obtained to evaluate the effects of process modifications.