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STRATEGIES FOR WATER AND WASTE REDUCTION IN DAIRY FOOD PLANTS
Citation:
Harper, W., R. Delaney, I. Igbeka, M. Parkin, AND W. Schiffermiller. STRATEGIES FOR WATER AND WASTE REDUCTION IN DAIRY FOOD PLANTS. U.S. Environmental Protection Agency, Washington, D.C., EPA/600/2-85/076.
Description:
A study was undertaken to reduce water and waste discharges in a complex, multiproduct dairy food plant through management control and modifications of equipment and processes. The objectives were to develop approaches that would be broadly applicable throughout the dairy industry and to determine the economic and environmental impacts of the programs instituted. Detailed studies were made to determine the plant areas contributing major waste loads and the economic feasibility of reducing these loads. A Management control program was developed and implemented over a 6-month period. The program included major increases in direct supervision of waste control. A Computer linear program was applied to the four processing areas to determine economic factors involved in wastewater discharges and to help select the most economical process and equipment changes that could be made.