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Treating Milk Wastes By Biological Oxidation With Plastic Media JOSEPH G. RICHARD, JR., Southern Regional Sales Manager ROBERT P. KINGSBURY, Eastern Regional Sales Manager Environmental Control Division Ethyl Corporation Baton Rouge, Louisiana 70801 ORIGIN AND CHARACTERISTICS OF MILK WASTES The wastewater from milk product processing varies widely in strength and flow rate on a daily and seasonal basis. Daily flows usually occur overa period of 10 to 12 hours with highest waste strength resulting during wash-down at the end of the working shift. During a weekly period the waste strength varies with high production in the early part of the week, high waste strengths from plant wash-down at the end of the week, and little, if any, production on the week-end. Seasonal variations occur in milk production with corresponding changes in wastes. Highest production and strongest wastes usually occur during June and July, which is simultaneous with low stream flows. Milk product wastewaters are all similar in that they are organically strong and will become rapidly acid and odorous by anaerobic fermentation. Whole milk exhibits a 5-day Biochemical Oxygen Demand (BOD5) of about 100,000 mg/l and is nearly neutral in pH(l, 2). Whole milk is about 3'/2 percent fat. Wide variations in waste characteristics can result from a variety of products including: fluid milks and creams, butter, dry powdered milk, cheese, cottage cheese, yogurt, ice cream and desserts, evaporated and condensed milk, candies and milk chocolate, and egg packaging. Whey results from cheese making and is a greenish-yellow fluid with a pH in the range of 4 to 7, a BOD5 range of 32,000 to 60,000 mg/l, and a solids content of as much as 3 percent (3). Recent surveys have indicated that the volume of milk product loss is '/2 percent in large technologically advanced plants and is as much as 2'/2 percent in small, old plants (4). However, this volume is reportedly as low as 0.2 percent in the United Kingdom, for example (1). The average waste stream is about 1,600 mg/1 BOD and the volume of liquid waste is roughly 1.5 times the volume of milk handled (4). However, various factors have much influence on these magnitudes. Milk wastes are as much as 85 percent soluble organics. The pH of mixed waste streams may be about 4.5 to 6.5 if the main product is yogurt or cottage cheese. However, the average pH may be as high as 9.0 as a result of caustic cleaning agents from an integrated creamery. Ammonia in cleaning agents helps, but milk wastes are deficient in nitrogen nutrient for biological treatment. Phosphorous and other limiting trace nutrients have been found to be ample. STATUS OF WASTE TREATMENT Milk wastes originate from food production, they are autotrophic and they contain no toxic components. This makes them highly treatable by biological methods with the following provisions: 1) Wide pH variations must be controlled for optimum biological treatment; 2) Nutrients, specifically available nitrogen, must be added to satisfy a COD:N ratio of 100:5; 3) Concentrated whey stream discharges must be treated separately or diluted; 4) Fat removal may be required to permit optimum biological treatment; and 5) Treatment of the waste while it is fresh results in optimum performance. 977
Object Description
Purdue Identification Number | ETRIWC197386 |
Title | Treating milk wastes by biological oxidation with plastic media |
Author |
Richard, Joseph G. Kingsbury, Robert P. |
Date of Original | 1973 |
Conference Title | Proceedings of the 28th Industrial Waste Conference |
Conference Front Matter (copy and paste) | http://earchives.lib.purdue.edu/u?/engext,23197 |
Extent of Original | p. 977-983 |
Series | Engineering extension series no. 142 |
Collection Title | Engineering Technical Reports Collection, Purdue University |
Repository | Purdue University Libraries |
Rights Statement | Digital object copyright Purdue University. All rights reserved. |
Language | eng |
Type (DCMI) | text |
Format | JP2 |
Date Digitized | 2009-06-24 |
Capture Device | Fujitsu fi-5650C |
Capture Details | ScandAll 21 |
Resolution | 300 ppi |
Color Depth | 8 bit |
Description
Title | page 977 |
Collection Title | Engineering Technical Reports Collection, Purdue University |
Repository | Purdue University Libraries |
Rights Statement | Digital object copyright Purdue University. All rights reserved. |
Language | eng |
Type (DCMI) | text |
Format | JP2 |
Capture Device | Fujitsu fi-5650C |
Capture Details | ScandAll 21 |
Transcript | Treating Milk Wastes By Biological Oxidation With Plastic Media JOSEPH G. RICHARD, JR., Southern Regional Sales Manager ROBERT P. KINGSBURY, Eastern Regional Sales Manager Environmental Control Division Ethyl Corporation Baton Rouge, Louisiana 70801 ORIGIN AND CHARACTERISTICS OF MILK WASTES The wastewater from milk product processing varies widely in strength and flow rate on a daily and seasonal basis. Daily flows usually occur overa period of 10 to 12 hours with highest waste strength resulting during wash-down at the end of the working shift. During a weekly period the waste strength varies with high production in the early part of the week, high waste strengths from plant wash-down at the end of the week, and little, if any, production on the week-end. Seasonal variations occur in milk production with corresponding changes in wastes. Highest production and strongest wastes usually occur during June and July, which is simultaneous with low stream flows. Milk product wastewaters are all similar in that they are organically strong and will become rapidly acid and odorous by anaerobic fermentation. Whole milk exhibits a 5-day Biochemical Oxygen Demand (BOD5) of about 100,000 mg/l and is nearly neutral in pH(l, 2). Whole milk is about 3'/2 percent fat. Wide variations in waste characteristics can result from a variety of products including: fluid milks and creams, butter, dry powdered milk, cheese, cottage cheese, yogurt, ice cream and desserts, evaporated and condensed milk, candies and milk chocolate, and egg packaging. Whey results from cheese making and is a greenish-yellow fluid with a pH in the range of 4 to 7, a BOD5 range of 32,000 to 60,000 mg/l, and a solids content of as much as 3 percent (3). Recent surveys have indicated that the volume of milk product loss is '/2 percent in large technologically advanced plants and is as much as 2'/2 percent in small, old plants (4). However, this volume is reportedly as low as 0.2 percent in the United Kingdom, for example (1). The average waste stream is about 1,600 mg/1 BOD and the volume of liquid waste is roughly 1.5 times the volume of milk handled (4). However, various factors have much influence on these magnitudes. Milk wastes are as much as 85 percent soluble organics. The pH of mixed waste streams may be about 4.5 to 6.5 if the main product is yogurt or cottage cheese. However, the average pH may be as high as 9.0 as a result of caustic cleaning agents from an integrated creamery. Ammonia in cleaning agents helps, but milk wastes are deficient in nitrogen nutrient for biological treatment. Phosphorous and other limiting trace nutrients have been found to be ample. STATUS OF WASTE TREATMENT Milk wastes originate from food production, they are autotrophic and they contain no toxic components. This makes them highly treatable by biological methods with the following provisions: 1) Wide pH variations must be controlled for optimum biological treatment; 2) Nutrients, specifically available nitrogen, must be added to satisfy a COD:N ratio of 100:5; 3) Concentrated whey stream discharges must be treated separately or diluted; 4) Fat removal may be required to permit optimum biological treatment; and 5) Treatment of the waste while it is fresh results in optimum performance. 977 |
Resolution | 300 ppi |
Color Depth | 8 bit |
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