WHAT IS EFFLUENT TREATMENT PLANT IN DAIRY INDUSTRY?

 Humans don’t actually need to consume milk-based goods, according to anthropology. The presence of lactose intolerant persons serves as proof of this. But many still like dairy products. Nothing beats a cool glass of milk with a warm cookie or a dish of ice cream on a hot day. I personally enjoy cheese in a variety of dishes, such as grilled cheese sandwiches, macaroni and cheese, and string cheese. Because so many dairy products are eaten, it is crucial to treat dairy wastewater to maintain this sector.

Dairy products are widely consumed and in high demand worldwide, so the sector is quite large. Like with many other foods and beverages, water is a considerable component in their production. Below we have discussed effluent treatment plant in dairy industry as it is of the utmost importance. So, let’s start learning

Treatment plant for dairy industry:

Dairy production has a significant negative impact on the environment because it generates vast amounts of effluent that is very nutrient- and organic-loaded and has dramatic pH swings. This necessitates the use of efficient and affordable wastewater treatment techniques that guarantee the preservation of fresh water. The following phrases will discuss several dairy effluent treatment procedures.

The most popular method for removing contaminants from dairy wastewater is in-plant effluent treatment. Mechanical, physicochemical, chemical, and biological techniques are often used.

Mechanical process_ Water treatment processes mechanically remove suspended particles. Due to the low concentration of settleable solids in dairy effluent, conventional mechanical techniques do not properly remove the organic load. Nevertheless, due to decreased TSS biodegradation and a low soluble COD rise, the quicker the wastewater is screened, the better.

Dairy effluents with large variability might make the subsequent treatment facilities unstable. The flow, organic loading, pH, and temperature irregularities will be smoothed out, residue cleaning agents will be neutralised, and surplus oxidizers will be fully destroyed with enough equalisation.

Physio-chemical treatement_ Milk fat and protein colloids are destroyed and reduced by physicochemical treatment in the dairy effluent. FOG removal is a significant issue in the factories that make unskimmed milk, as well as in the factories that separate milk and whey, make cheese and butter, and bottle milk. Production of skim milk seldom ever results in such issues. Because it contains a lot of saturated fatty acids, animal fat is solid at normal temperature. Fat from milk is no different. Due to its physical characteristics and low density, fat may be easily removed from wastewater surfaces.

Chemical treatment_ Colloids and soluble pollutants are largely eliminated from milk processing effluents by chemical treatment. Reagent oxidation and pH adjustment are included. Up to 80% of the fat is removed during the reaction of cheese wastewater with FeSO4 and H2O2 (fat content at start is 1.93 g/L). Dairy effluent with extreme pH values below 6.5 and over 10 can hasten pipe corrosion and be very harmful to microbial assemblages in biological processes. As a result, they ought to be changed to minimise negative effects. The pH control is a step that must be taken in order to establish ideal coagulant conditions if a dissolved air flotation (DAF) unit is being utilised. However, because coagulants function best at an acidic pH, biological therapy necessitates a second pH adjustment to a neutral value.

The biological process_ Biological removal is one of the most effective processes for dairy effluent purification. These techniques can incorporate all components of dairy effluent, however they mostly use soluble substances and tiny colloids. These procedures haven’t been thoroughly investigated. Additionally, due of their limitless adaptability, they may be combined in a variety of ways to satisfy specific component biodegradation needs. Aerobic and anaerobic processes are the two primary branches of biological therapy that rely on the amount of oxygen needed.

Conclusion:

A suitable method for wastewater treatment during milk processing may use the sequential mixing of fermentative and oxygen processes. However, to overcome the difficulties brought on by wastewater treatment constraints and water-quality standards, novel and more portable technology should be developed. To further our understanding of dairy wastewater treatment, additional real-case studies are required to support the replacement of obsolete equipment with new machinery.

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