Dairy processing plants produce wastewater high in organic content, nutrients, and microbes. This wastewater is generated from cleaning and processing activities across the dairy plant. If discharged without treatment, it can pollute water bodies and overload sewage treatment plants. Effective treatment is needed to reduce the biochemical oxygen demand, suspended solids, bacteria, and other pollutants in dairy wastewater before disposal or reuse. Common biological treatment systems used include anaerobic digestion to generate biogas while reducing contaminants in the wastewater.
Dairy waste water treatmentby arhana gautamarchana gautam
The dairy industry involves processing raw milk into products such as consumer milk, butter, cheese, yogurt, condensed milk, dried milk (milk powder), and ice cream, using processes such as chilling, pasteurization, and homogenization. Typical by-products include buttermilk, whey, and their derivatives. Dairy industries have shown tremendous growth in size and number inmost countries of the world . These industries discharge wastewater which is characterized by high chemical oxygen demand, biological oxygen demand, nutrients, and organic and inorganic contents. Such wastewaters, if discharged without proper treatment, severely pollute receiving water bodies.
Dairy processing plants can be divided into two categories:
Fluid milk processing involving the pasteurization and processing of raw milk into liquid milk for direct consumption, as well as cream, flavored milk, and fermented products such as buttermilk and yogurt.
Industrial milk processing involving the pasteurization and processing of raw milk into value-added dairy products such as cheese and casein, butter and other milk fats, milk powder and condensed milk, whey powder and other dairy ingredients, and ice cream and other frozen dairy products.
Lecture notes of Industrial Waste Treatment (Elective -III) as per syllabus of Solapur university for BE Civil
Prepared by
Prof S S Jahagirdar,
Associate Professor,
N K ORchid College of Engg and Tech,
Solapur
Dairy waste water treatmentby arhana gautamarchana gautam
The dairy industry involves processing raw milk into products such as consumer milk, butter, cheese, yogurt, condensed milk, dried milk (milk powder), and ice cream, using processes such as chilling, pasteurization, and homogenization. Typical by-products include buttermilk, whey, and their derivatives. Dairy industries have shown tremendous growth in size and number inmost countries of the world . These industries discharge wastewater which is characterized by high chemical oxygen demand, biological oxygen demand, nutrients, and organic and inorganic contents. Such wastewaters, if discharged without proper treatment, severely pollute receiving water bodies.
Dairy processing plants can be divided into two categories:
Fluid milk processing involving the pasteurization and processing of raw milk into liquid milk for direct consumption, as well as cream, flavored milk, and fermented products such as buttermilk and yogurt.
Industrial milk processing involving the pasteurization and processing of raw milk into value-added dairy products such as cheese and casein, butter and other milk fats, milk powder and condensed milk, whey powder and other dairy ingredients, and ice cream and other frozen dairy products.
Lecture notes of Industrial Waste Treatment (Elective -III) as per syllabus of Solapur university for BE Civil
Prepared by
Prof S S Jahagirdar,
Associate Professor,
N K ORchid College of Engg and Tech,
Solapur
This presentation involves with the fermented products of dairy items and their manufacturing procedures. This presentation includes production of cheese, buttermilk, yoghurt, kefir and sour cream
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low toxicity,
non- corrosiveness,
environmental friendliness,
enhanced cleaning properties,
increased efficiency and stability in different formulations.
They are therefore also being referred to as “green chemicals”
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Protease enzymes were first hydrolases introduced into detergent formulations specifically for the degradation of protein-based stains. Proteases have been classified according to the nucleophile or reactive component found at their catalytic sites
This presentation involves with the fermented products of dairy items and their manufacturing procedures. This presentation includes production of cheese, buttermilk, yoghurt, kefir and sour cream
In this context, there is a need to use “biodetergent or biocleaners”, which offer a better option to the synthetic detergents with respect to their biodegradability, low toxicity, non-corrosiveness environmental-friendliness, enhanced cleaning properties and their increased efficiency and stability in different formulations.
To counter these limitations, enzyme-based detergents are fast emerging as an alternative to synthetic detergents owing to their
biodegradability,
low toxicity,
non- corrosiveness,
environmental friendliness,
enhanced cleaning properties,
increased efficiency and stability in different formulations.
They are therefore also being referred to as “green chemicals”
Presently, proteases, amylases, lipases and cellulases make up the major portion of the market for industrial enzymes in cleaning applications.
Protease enzymes were first hydrolases introduced into detergent formulations specifically for the degradation of protein-based stains. Proteases have been classified according to the nucleophile or reactive component found at their catalytic sites
Honest Reviews of Tim Han LMA Course Program.pptxtimhan337
Personal development courses are widely available today, with each one promising life-changing outcomes. Tim Han’s Life Mastery Achievers (LMA) Course has drawn a lot of interest. In addition to offering my frank assessment of Success Insider’s LMA Course, this piece examines the course’s effects via a variety of Tim Han LMA course reviews and Success Insider comments.
Biological screening of herbal drugs: Introduction and Need for
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A Strategic Approach: GenAI in EducationPeter Windle
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This Gasta posits a strategic approach to integrating AI into HEIs to prepare staff, students and the curriculum for an evolving world and workplace. We will highlight the advantages of working with these technologies beyond the realm of teaching, learning and assessment by considering prompt engineering skills, industry impact, curriculum changes, and the need for staff upskilling. In contrast, not engaging strategically with Generative AI poses risks, including falling behind peers, missed opportunities and failing to ensure our graduates remain employable. The rapid evolution of AI technologies necessitates a proactive and strategic approach if we are to remain relevant.
Synthetic Fiber Construction in lab .pptxPavel ( NSTU)
Synthetic fiber production is a fascinating and complex field that blends chemistry, engineering, and environmental science. By understanding these aspects, students can gain a comprehensive view of synthetic fiber production, its impact on society and the environment, and the potential for future innovations. Synthetic fibers play a crucial role in modern society, impacting various aspects of daily life, industry, and the environment. ynthetic fibers are integral to modern life, offering a range of benefits from cost-effectiveness and versatility to innovative applications and performance characteristics. While they pose environmental challenges, ongoing research and development aim to create more sustainable and eco-friendly alternatives. Understanding the importance of synthetic fibers helps in appreciating their role in the economy, industry, and daily life, while also emphasizing the need for sustainable practices and innovation.
The French Revolution, which began in 1789, was a period of radical social and political upheaval in France. It marked the decline of absolute monarchies, the rise of secular and democratic republics, and the eventual rise of Napoleon Bonaparte. This revolutionary period is crucial in understanding the transition from feudalism to modernity in Europe.
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http://sandymillin.wordpress.com/iateflwebinar2024
Published classroom materials form the basis of syllabuses, drive teacher professional development, and have a potentially huge influence on learners, teachers and education systems. All teachers also create their own materials, whether a few sentences on a blackboard, a highly-structured fully-realised online course, or anything in between. Despite this, the knowledge and skills needed to create effective language learning materials are rarely part of teacher training, and are mostly learnt by trial and error.
Knowledge and skills frameworks, generally called competency frameworks, for ELT teachers, trainers and managers have existed for a few years now. However, until I created one for my MA dissertation, there wasn’t one drawing together what we need to know and do to be able to effectively produce language learning materials.
This webinar will introduce you to my framework, highlighting the key competencies I identified from my research. It will also show how anybody involved in language teaching (any language, not just English!), teacher training, managing schools or developing language learning materials can benefit from using the framework.
Macroeconomics- Movie Location
This will be used as part of your Personal Professional Portfolio once graded.
Objective:
Prepare a presentation or a paper using research, basic comparative analysis, data organization and application of economic information. You will make an informed assessment of an economic climate outside of the United States to accomplish an entertainment industry objective.
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2. The dairy industry involves processing raw milk into products such
as consumer milk, butter, cheese, yogurt, condensed milk, dried milk
(milk powder), and ice cream, using processes such as
pasteurization, and homogenization. Typical by-products
chilling,
include
buttermilk, whey, and their derivatives. Dairy industries have shown
tremendous growth in size and number inmost countries of the world .
These industries discharge wastewater which is characterized by high
chemical oxygen demand, biological oxygen demand, nutrients, and
organic and inorganic contents. Such wastewaters, if discharged without
proper treatment, severely pollute receiving water bodies.
3. Dairy processing plants can be divided into two categories:
Fluid milk processing involving the pasteurization and
processing of raw milk into liquid milk for direct consumption,
as well as cream, flavored milk, and fermented products such as
buttermilk and yogurt.
Industrial milk processing involving the pasteurization and
processing of raw milk into value-added dairy products such as
cheese and casein, butter and other milk fats, milk powder and
condensed milk, whey powder and other dairy ingredients, and
ice cream and other frozen dairy products.
4. Raw Milk Collection, Reception and Storage
Separation and Standardization
Homogenization
Heat Treatment and Cooling of Milk Products
Milk and Dairy Product Production
• Milk production
• Cheese production
• Butter production
• Milk powder production
Packaging of Milk and Dairy Products
5. SOURCES OF WASTEWATER
SOURCES OFWASTE
DAIRY PROCESS
Preparation stages
1) Milk receiving/storage.
2) Pasteurization/Ultra heat
treatment
Poor drainage of tankers
Spills and leaks from
pipes
Foaming
Spils from storage tanks
Cleaning operations
Liquid losses
Foaming
Recovery of downgraded
product
Cleaning operations
Deposits on surface of
heating equipment.
7. 6) Cheese Making
7) Butter Making
8) Milk powder manufacture
Overfilling vats
Incomplete separation of
whey from curd
Using salt in cheese
making
Product washing
Vacreation( reduced
pressure pasteurization
using stream) and salt use.
Spills of powder handling
Start up and shut down
losses
Plant malfunction
Stack losses
Cleaning of evaporators
and driers
Bagging losses
8. PACKAGING OF MILK AND DAIRY PRODUCTS
Packaging protects the product
from bacteriological, light, and
oxygencontamination.
Liquid milk products may be
packed in a beverage carton, which
is mainly paperboard covered by a
thin layer of food-grade
polyethylene on eitherside.
Milk cartons for long-life milk have
an additional layer of aluminum
foil.
Many other packaging materials are
also used, ranging from simple
plastic pouches to glass bottles,
PET laminates and PVCbottles.
10. WASTEWATER GENERATION
The dairy industry is one of the most polluting of industries, not
only in terms of the volume of effluent generated, but also in
terms of its characteristics as well.
A chain of operations involving receiving and storing of raw
materials, processing of raw materials into finished products,
packaging and storing of finished products, and a group of other
ancillary operations (e.g., heat transfer and cleaning) will
produce wastewater.
11. EFFLUENT GENERATION FROM VARIOUS UNITS OF MILK PROCESSING.
RECEIVING
STORAGE TANK
CLARIFICATION/STANDARDIZATION
DS WW
DS WW
DS WW
PROCESS
EF
EF
EF
DS WW, CW, ST PASTEURIZATION EF
DS WW HOMOGENISATION EF
ST, DS WW DEODORISATION EF
DS WW STORAGE TANK EF
DS WW PACKING EF
DS WW STORAGE EF
TRANSPORTATION
DS-Detergentsand Sanitizing Agents, WW-Wash Water, ST-Steam, CW-CoolingWater.
12. CHARACTERISTICS OF WASTEWATER
Dairy wastewater contains milk solids, detergents, sanitizers, milk
wastes, and cleaning water.
It is characterized by high concentrations of nutrients, and
organic and inorganic contents.
Salting activities during cheese production may result in high
salinity levels.
Wastewater may also contain acids, alkali with a number of active
ingredients, and disinfectants, as well as a significant
microbiological load, pathogenic viruses, and bacteria.
Other wastewater streams include cooling water from utilities,
storm water, and sanitary sewage.
13. CHARACTERISTICS OF WASTEWATER
Parameters UNITS GUIDELINE VALUE
pH - 4-12
Suspended solids mg/l 24-5700
BOD5 mg/l 450-4,790
COD mg/l 80 - 95000
Total nitrogen mg/l 15-180
Total phosphorus mg/l 11-160
Oil and grease mg/l 10
Total coliform bacteria Mpn/100ml 400
Magnesium mg/l 25-49
Potassium mg/l 11-160
Chloride mg/l 48-469
Calcium mg/l 57-112
14.
15. EFFECTS WHEN WASTEWATER DISCHARGED TO LAND
Dissolved salts contained in dairy plant wastewater
can adversely affect soil structure if wastewater is
used to irrigate land.
Wastewatercan also leach into underlying
groundwater and affect itsquality.
High salt levelsaffect the typeof vegetation thatgrow.
Over-irrigation may cause the underlying water table
to rise, resulting in further deterioration of surface
soils andvegetation.
16. EFFECTS WHEN WASTEWATER DISCHARGED TO SEWER
The volume and organic load of wastewater from just one
dairy factory during peak season may well exceed the
township's domesticwaste.
This may overload the sewage treatment plant, cause odors
and giverisetopooreffluentquality.
Domestic wastewaters have a BOD5 concentration of about
250 to 300 mg/L but in peak season a large dairy factory
could be discharging two mega liters of wastewater at BOD5
of 2,000 mg/L each day – the additional load on a sewerage
plant is equivalent to an extra 16,000 persons which is very
difficultto treat.
17. WASTE MINIMIZATION
Waste minimization measures may include:
reducing use of water
reducing use of chemicals or substitution
of mineral salts – for example, potassiumin
place of sodiumcompounds
recycling water andchemicals
recovery and reuseof product from first
reuse
recovering and reusing spilledraw
materials and products.
18. AVOIDING WASTE DURING LIQUID MILK PRODUCTION
Liquid milk production
may lead to the
generation of odour,
wastewater, noise and
solid waste.
Suggestions for
avoiding wastesduring
liquid milk production
are given in Figure.
19. AVOIDING WASTE DURING BUTTER PRODUCTION
Ways to prevent the build up of surface deposits
include:
• minimisation of surface area
•·prevention of build-up of milk stone deposits
• maintenance of butter churns
•·correct preparation before filling
• not over-working the batch
To avoid spills, buttermilk collection facilities
should be large enough to hold all buttermilk
discharged. Buttermilk should be dried or used as
animal feed and solids recovered from butter wash
water also may be sold as stock feed.
Suggestions for avoiding wastes during butter
production are summarised in Figure .
20. AVOIDING WASTE DURING CHEESE PRODUCTION
Making cheese generates a large volume
of by-productssuch aswhey.
Wastereduction can be achievedby:
not overfilling cheesevats to stop curd
loss
completely removing whey andcurds
from vats beforerinsing
all whey drained from
segregating
cheese
sweeping up pressings(particles)
screening all liquid streams to collect
fines.
These suggestions are summarised in
Figure
21. AVOIDING WASTE DURING MILK POWDER PRODUCTION
It issuggested thatevaporatorsbeoperatedto:
maintaina liquid level lowenough tostop
productboil-over
run to specified length – excessivelylong
runswith higherthanspecified running rates
lead to blocked tubeswhich notonlyproduce
high pollution, but are difficult and time
consuming toclean
useeffluententrainmentseparatorstoavoid
carry-overof milk dropletsduring
condensation of evaporatedwater
minimize air emissions by using fabricfilters
or wetscrubbers.
These suggestionsare summarized inFigure
22. REUSE AND RECYCLE
Many dairy plants have technologies in place forrecovering
wastewater and/or for reuse in the dairyplant.
Reuseand recyclingcan considerablydecrease thevolumeof
mainswater required tooperate theplant.
Reuseand recycling reducethecostof both mainswaterand
wastewater disposal.
Fats, milk solids and minerals can also be recovered from
wastewater and recycled – eitherat thedairy plantoroffsite.
Cleaning chemicals can also be recovered and reused on site.
23. BY-PRODUCT RECOVERY
A dairy by-product may be defined as a product of commercial
valueproduced today the manufactureof a main product.
In recent years there has been wide spread and increasing
interest through out the world in creating newer channels of
utilization forthe by-productsof thedairy industry.
Conversion of edible substances into non-food items is not
ordinarily justifiable especially in countries where there is an
overall shortage of milksupplies.
It has always been realized that economic disposal of by-
products isan essential perquisitetoprofitabledairying.
24. DAIRY BY-PRODUCTS
MAIN
PRODUC
T
BY
PRODUCT
PRODUCTS MADE
CREAM SKIM MILK
Flavored milk
Sterilized flavored milk
Cultured Buttermilk
Concentrated sour skimmilk
Plain and Sweetened
Condensed skimmilk
Dried skim milk or Skimmilk
powder or Non Fat Dry Milk
(NFDM)
Cottage cheese, ediblecasein
BUTTER BUTTER
MILK
Condensed buttermilk
Dried buttermilk
Softcheese
25. DAIRY BY-PRODUCTS
MAIN
PRODUCT
BY PRODUCT PRODUCTS MADE
CHEESE,
CASIN,
PANEER
WHEY
Whey beverage,
Yeast whey
Plain and
sweetened
condensedwhey
whey protein
concentrate,
lactose
whey protein
concentrate, whey
paste, lactose
Ricotta cheese
GHEE GHEE
RESIDUE
Sweetmeat, Toffee,
Sweet paste
26. UTILIZATION OF DAIRY WASTE FROM MILK INDUSTRY IN
PRODUCTION OF GLYCERINE AND BIODIESEL
Part1. Preparation of oil from dairy wasteproduct
1. Batchextraction
2. Continuousextraction
Part 2. Preparation of biodiesel and glycerin bytrans
esterification reaction.
1. Analysis of residue free fattyacid content in extracted dairy wasteoil.
2. Study theeffect of catalysts on transesterification reaction
Part 3. Purification of crude biodiesel andglycerin.
1. The purification of crudebiodiesel
2. The purification of crudeglycerin
Part 4 Quality check of biodiesel andglycerin
1. Purity check of biodiesel
2. Analysis an impurity inglycerin
SOXHLET APPARATUS
27. UTILIZATION AND TREATMENT OF DAIRY EFFLUENT THROUGH
BIOGAS GENERATION
Biogas generation from dairy effluent has been viewed with the aim of
control of water pollution through treatment of dairy waste as well as
generation of biogas.
Biogas, a mixture consisting primarily of methane and carbon dioxide, is
produced fromdairy wastes throughanaerobicdigestion.
Anaerobic digestion not only reduce the COD of an effluent, but also little
microbial biomass is produced by theprocess.
The gas generation fluctuated between 0.5m 3 /day to maximum of 4.5m 3
/day with an average of 3m3 /day.
The biggestadvantage isenergy recovery in the form of methane and up to
95 percent of the organic matter in a waste stream can be converted in to
biogas.
DAIRY
SUMP
PIT
ANEROBIC
FILTER
BIOGAS
STORAGE
TANK
EFFLUENT
INLET SAMPLING
POINT
OUTLET SAMPLING
POINT BIOGAS
28. TREATMENT OF DAIRY EFFLUENT
The highly variable nature of dairy
wastewaters in terms of volumes and flow
rates and in terms of pH and suspended
solid (SS) content makes the choice of an
effective wastewater treatment regime
difficult. Because dairy wastewaters are
highly biodegradable, they can be
effectively
wastewater
treated with biological
treatment systems, but can
pose a potential environmental hazard if
not treated properly.