Study of Characteristics and Treatments of Dairy Industry Waste Water

Ashish Tikariha¹ and Omprakash Sahu^1,

¹Department of Chemical Engineering, ITGGV, Bilaspur, India

Cite this paper:
Ashish Tikariha and Omprakash Sahu. Study of Characteristics and Treatments of Dairy Industry Waste Water. Journal of Applied & Environmental Microbiology. 2014; 2(1):16-22. doi: 10.12691/jaem-2-1-4

Abstract

Milk has important place in human life. The dairy industry involves processing of raw milk into products like consumer milk, butter, cheese etc. The quantity of water required in a milk processing plant depends upon the size of the plant, generally expressed in terms of the maximum weight of milk handled in a single day, and the processes involved. The daily volume of water required may vary widely, depending mainly on the availability of water and the control of all water using operation in the plant. The operations where the process involves continuous flow, the amount of water needed for rinsing and washing is not necessarily proportional to the amount of product processed. Most of the waste water discharged into water bodies, disturbs the ecological balance and deteriorates the water quality. The casein precipitation from waste decomposes further into highly odorous black sludge. Effluent from milk processing unit contains soluble organics, suspended solids, trace organics which releases gases, causes taste and odor, impart colour and turbidity, and promote eutrophication. Which affect and disturb the environment in this regard’s aimed to study the physicochemical characteristics of waste water generated from dairy industry with suitable treatment.

Keywords:
biodegradation pollutions rention time reduction

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