Characterization of Dairy industry wastewater

Characterization of Dairy Industry Wastewater

The dairy industry is one of the most water-intensive sectors in the food processing industry. Water is used extensively in cleaning, processing, cooling, and sanitation. The wastewater generated from these operations is high in organic load and nutrients, making it essential to characterize the effluent before designing an effective treatment strategy.

🔍 Sources of Dairy Wastewater

Dairy wastewater is generated from various operations, such as:

  • Milk reception and spillage

  • Equipment and floor washing

  • Processing (pasteurization, homogenization, evaporation)

  • Cleaning-in-place (CIP) systems

  • Whey separation and cheese production

  • Cooling water overflow

💧 Typical Characteristics of Dairy Wastewater

ParameterRangeRemarks
pH4.5 – 11Varies with cleaning chemicals and fermentation
Temperature30 – 45°CCan be higher in hot cleaning discharges
Biochemical Oxygen Demand (BOD₅)1000 – 5000 mg/LHigh due to milk sugars, proteins, fats
Chemical Oxygen Demand (COD)2000 – 8000 mg/LOften 2–3 times BOD value
Total Suspended Solids (TSS)200 – 1500 mg/LOrganic and inorganic particles
Total Dissolved Solids (TDS)500 – 3000 mg/LIncludes salts from cleaning agents
Oil and Grease (O&G)100 – 500 mg/LFrom milk fat and cream
Nitrogen (Total Kjeldahl N)20 – 100 mg/LProteins and urea from milk
Phosphates10 – 80 mg/LFrom detergents and process water
Chlorides50 – 300 mg/LMay come from cleaning agents

🧪 Key Pollutants of Concern

  1. Organic Matter:

    • Mainly from lactose (milk sugar), fats, and proteins.

    • Highly biodegradable but causes oxygen depletion in natural water bodies if discharged untreated.

  2. Fats, Oils, and Grease (FOG):

    • Tends to form scum and clog pipes and filters.

    • Requires removal through skimming or dissolved air flotation (DAF).

  3. Cleaning Agents and Sanitizers:

    • Include alkalis, acids, and chlorinated compounds.

    • Can lead to toxic shocks in biological treatment if not neutralized.

  4. Nutrients (N & P):

    • Can cause eutrophication in receiving water bodies.

⚠️ Challenges in Dairy Wastewater Treatment

  • Fluctuating pH and flow rates

  • High COD/BOD load

  • Presence of surfactants and sanitizers

  • High sludge generation from treatment processes

  • Need for odor control, especially in whey wastewater

✅ Conclusion

The characterization of dairy industry wastewater is essential for designing an effective and sustainable treatment process. Its high organic load, nutrient content, and variable composition demand a well-planned combination of pre-treatment, biological treatment, and nutrient removal techniques. With growing environmental regulations and water reuse opportunities, accurate characterization also supports compliance and operational efficiency.



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