Detailed plans for the reduction in waste load from a dairy and ice cream plant

The waste load from a dairy processing plant is largely a result of milk products which are intentionally or inadvertaintly lost to the sewer system. Researchers have estimated that over 90 percent of the waste load is of product origin (milk and milk products). The reduction of water and waste requires the application of the best technology to achieve reduced product loss, reduced water usage and reduced ingredient loss. There are two proven ways to reduce water use, wastewater discharge, waste loads and product loss. One method is to operate the plant more efficiently. The other is to institute process changes which have been shown to reduce water use, product waste and wasteloads. This project places emphasis on detailing those losses, recovering these losses, and preventing the milk solids from becoming part of the waste load.