Save money in reusing cheese whey RO permeate
Dairies using membrane filtration of cheese whey end up with RO permeate, which is a by-product with a COD of <100mg/L, but often severely microbial contaminated. Typically discharged with a large sewage tax. Some dairies reuse RO permeate for cheese cooling water, product flush or cooling towers; the rest is discharged.
By letting BacTerminator® treating the RO permeate the microorganisms are killed, enabling reuse:
- For shelf washer in the ripening room
- Shelf washer in the salt room
- For cheese mould/form washer
- CIP system (intermediate/final rinse)
- Cheese cooling before brining
- Cheese brine
- For product flushing
- Feed water for cooling towers
RO permeate cheese whey - 3 month field test at Arla
Annual saving € 230.000 – 315.000, depending on the size of the diary, if the dairy already has an RO-system, the number of applications, water consumption, cheese/whey production, the price of public drinking water and sewage tax on the process water discharge.
RO permeate cheese whey – in daily operation
The dairy uses BacTerminator to treat RO permeate. The treated RO-permeate is used for CIP pre-rinse, intermediate and final rinse for cheese mould machine. Before this the excess volume of RO-permeate was discharged daily. Water for CIP-final rinse must be of drinking water quality to comply with regulations.
CIP-final rinse was made possible via the dairy’s HACCP-organization, which has carried out risk analyses and has informed the local food authorities.
The dairy has an annual saving of ~ € 47.000
For more dairy applications, please see dairy industry.