DAIRY

WATER USE

PROCESS WATER
Pasteurrised milk 0.2-0.5 l / litre of milk
Butter 0.5-2 l / litre of cream treated
Yoghurt 2-4 l / litre of milk
Fresh cheese 0.2-1 l / litre of milk
Soft cheese 0.1-0.2 l / litre of milk
Condensed Milk 5-10 l / litre of milk
Powdered Milk 5-10 l / litre of milk

POTABLE WATER
WATER USED IN PROCESS
Butter rinsing 0.5-2 l / litre of milk
Curd rinsing 0.2-0.6 l / litre of milk
CLEANING WATER
Piping and surfaces in contact with milk 0.1-2 l / litre of milk
Bottle washer, tank cleaning 0.1-2 l / litre of milk
Trucks 0.1-2 m3/truck/day
Floors
Production areas 10 l/m2/day
Others 0.1-0.5 l/m2/day
RECEPTION,STANDARDISATION,PASTEURISATION,STORAGE
MILK RECEIVED IN DRUMS 0.5-1 l / litre of milk
MILK RECEIVED IN TANKS 0.15-0.3 l / litre of milk
PROCESS AREA
Pasteurrised milk 0.2-2.5 l / litre of milk
Butter 1-5 l / litre of cream treated
Yoghurt 0.5-1.5 l / litre of milk
Fresh cheese 0.3-0.8 l / litre of milk
Soft cheese 0.9-1.5 l / litre of milk
Condensed Milk 0.5-1.5 l / litre of milk
Powdered Milk 0.2-0.5 l / litre of milk

WATER QUALITY
UNWANTED CONSTITUENTS
PATHOGENIC BACTERIA
METAL IONS (Fe, Mn,Cu) can cause bad taste
HARDNESS (< 180 ppm CaCO3) more effective cleaning, less detergents
TYPICAL WATER QUALITY
pH > 7.0
Fe < 0.3 ppm Fe
Mn < 0.1 ppm Mn
Cu ~0 ppm Cu
NO2 ~0 ppm NO2
N03 < 30 ppm NO3
Free chlorine < 0.1 ppm Cl2
NH4 ~0 ppm NH4
H3PO4 ~0 ppm PO4
Sulphate < 60 ppm SO4
TOTAL HARDNESS < 180 ppm CaCO3
DAIRY
STEAM USE

STEAM
Pasteurrised milk 10-150 kg / 1000 litre of milk
Butter 100-300 kg / 1000 litre of cream
Yoghurt 200-350 kg / 1000 litre of milk
Fresh cheese 100-200 kg / 1000 litre of milk
Soft cheese 200-300 kg / 1000 litre of milk
Condensed Milk 300-400 kg / 1000 litre of milk
Powdered Milk 600-1000 kg / 1000 litre of milk
RECEPTION,STANDARDISATION,PASTEURISATION,STORAGE
MILK RECEIVED IN DRUMS 80-150 kg / 1000 litre of milk
MILK RECEIVED IN TANKS 50-80 kg / 1000 litre of milk