Investigation on dairy

wastewater treatment in one

of the dairy plants in Jordan
Presented by
Ahmad Alzubaidi
 Introduction
The dairy industry involves processing raw milk into
products such as consumer milk, butter, cheese, yogurt,
condensed milk, dried milk (milk powder), using
processes such as chilling, pasteurization, and
homogenization.
Water has been a key processing medium used for
different processes like cleaning, sanitization, heating,
cooling, floor washing
Waste waters produced is estimated to be 2% of the
total milk production which is wasted into drains
 Introduction
Dairy effluents contain dissolved sugars and proteins,
fats, and possibly residues of additives.
key parameters are (BOD), with an average ranging
from 0.8 to 2.5 kilograms per metric ton (kg/t) of milk in
the untreated effluent; (COD), which is normally about
1.5 times the BOD level; TSS at 1001,000 milligrams
per liter (mg/l); phosphorus (10100 mg/l), and nitrogen
(about 6% of the BOD level).
Cream, butter, cheese, and whey production are major
sources of BOD in wastewater.
 Introduction
Pretreatment of effluents consists of screening, flow
equalization, neutralization, and followed by biological
treatment which is in our case (rotating biological
contactors).
 Introduction
The waste load equivalents of specific milk constituents
are: 1 kg of milk fat = 3 kg COD; 1 kg of lactose = 1.13
kg COD; and 1 kg protein = 1.36 kg COD
The wastewater contains pathogens from contaminated
materials or production processes.
A dairy often generates odors and, in some cases, dust,
which need to be controlled.
 Case Study
This study has been performed at one of the dairy
plants in Ayn Albasha Town-Near Bab Amman District.
The data which have been collected from the site visit
only include the amounts of water being treated on
average daily basis .
The other data( BOD , COD , TSS ) will be taken from the
literature.
WW in this Diary plant results from (cleaning , rinsing ,
Disposal of products , Soda-Acid circle , water circle on
each machine)
Plan View for the Dairy Plant
 Case Study
The Max treated amount of Diary wastewater in this
plant each day = 18 ton.
The Avg treated amount of Diary wastewater in this
plant each day = 15 ton.
Every day , there are 4 times of rinsing
The Area of the rinsed floor = 12 donum
There are about 30 machines
 Problem Statement and Objectives
The dairy industry is considered as one of the most
polluting of industries, in terms of the volume of effluent
generated, and in its characteristics. It generates about
0.210 liters of effluent per liter of processed milk , with
an average generation of about 2.5 liters of wastewater
per liter of the milk processed. As a case study , this
research is about to discuss a certain dairy plant.

The Objective is to decrease the amount of dairy WW as

much as possible .
Collection Ground Basin ( Prior to
treatment)
 Neutralization Basins & Pre-
Biological treatment flocculators
Full View
Rotating biological contactors
Rotating biological contactors
Post- biological flocculators
Post-Biological treatment flocculator
Biological Treatment ( Both
Suspended & Attached)
Collection Basin ( Directly disposes
to PWW network)
Collection Basin ( Directly disposes
to PWW network)
Collection Basin ( Directly disposes
to PWW network)
 Analysis and Discussion
The amount of BOD produced in the untreated effluent
each day(Avg) =
((0.8+2.5)/2)*15=24.75 kg of BOD
The amount of COD produced in the untreated effluent
each day(Avg) =24.75*1.5= 37.125 kg of COD
TSS level = (100+1000)/2 = 550 mg/l
Phosphorus level = (10+1000/2=55 mg/l
Nitrogen level = ( 6/100)*BOD=1.485 kg / day
So , In order to reduce these amounts , there are some
suggestions need to be considered.
 Recommendations ( In order to
decrease the dairy waste )
1. Instruction of plant personnel concerning the proper
operation and handling of dairy processing equipment.
Major losses are due to poorly maintained equipment and
to negligence by inadequately trained and insufficiently
supervised personnel.
2. The carrying out of a study of the plant and the
development of a material balance to determine where
losses occur. Modification and replacement of ill-
functioning equipment. Where improper maintenance is
the cause of losses, a specific maintenance programme
should be set up.
 Recommendations ( In order to
decrease the dairy waste )
3. The use of adequate equipment for receiving, cooling, storing and
processing of milk, so as to take care of the maximum volume of
flush production and of special products. All piping, around storage
tanks and other areas, should be checked on mis-assembly and
damage that may lead to leakage.

4. Accurate temperature control on plate, tubular and surface

coolers to prevent freeze-on, which may result in loss of products.

5. Elimination of valves on the outlet sides of internal tubular or

plate heaters and coolers and maintenance of plates and gaskets in
good repair so as to eliminate waste due to blown or broken gaskets
 Recommendations ( In order to
decrease the dairy waste )
6. Installation of suitable liquid level controls with automatic pump
stops, alarms, and other devices at all points where overflows
could occur (storage tanks, processing tanks, filler bowls etc).

7. Keeping in good order of vats, tanks and pipelines so as to

eliminate and reduce to a minimum the number of leaky joints,
gaskets, packing glands and rotary seals.

8. Proper design and installation of vats and tanks at a level high

enough above the floor for easy drainage and rinsing if hand
cleaned. Tanks should be pitched to insure draining.
 Recommendations ( In order to
decrease the dairy waste )
9. Correct connections on plate type heat exchangers so
as to avoid milk being pumped into the water side of
the exchanger or water being pumped into the milk
side.

10. Provision and use of proper drip shields on surface

coolers and fillers so as to avoid that products reach the
floor. Avoidance of cheese vats, vat processors or
cooling tanks being overfilled so that no spillage occurs
during product agitation. The liquid level in cheese vats
should be at least three inches below the top-edge of
the vat.
 Recommendations ( In order to
decrease the dairy waste )
11. Avoidance of foaming of fluid dairy products, since
foam readily runs over processing vats and other supply
bowls and contains large amounts of solids and BOD.
The use of air tight separators, proper seals on pumps
and proper line connections to prevent inflow of air
when lines are under partial vacuum, will avoid foam
production.

12. Turning off of water hoses when not in use. Use

should be made of hoses equipped with automatic shut-
off valves so as to avoid excessive water usage.
References
http://www.fao.org/wairdocs/lead/x
Wastewater Produced by Some Dairy Plants in Jordan ,
Saleh Shakhatreh, Kholoud Al-Ajlouni, Nada Al-Ananzeh.
PERFORMANCE EVALUATION AND BIOLOGICAL
TREATMENT OF DAIRY WASTE WATER TREATMENT PLANT
BY UPFLOW ANAEROBIC SLUDGE BLANKET REACTOR
R.V.KAVITHA , SHIVA KUMAR , SURESH R2 & V.
KRISHNAMURTHY.
https://www.aqua-
reat.com/ref_wastewater_treatment_plants.shtml