Jo8 Note 1: For waters which are recirculated and used .Jn once through and run to waste systems, carbonate hardness should be absent .The Langeli r index is of value in finding out the suitability of water for cooling and degree of treatment required, but in applying it, it should be kept in mind that the free carbon di oxide content of the make up water is practically all lost in the first pass. Note 2: Especially if used for washing with soap or other alkaline detergents. Table 2.5: Additional Parameters for Individual Food Industries SI.No. Tndusity Name of Contaminant Maximum Contaminant Level (MCL) : ae | acceptable Bakery: Calcium Uniformly high ‘Bread manufacture ) pit Controlled to optimum ‘Magnesium Low | d)Water of uniform a preferred Cracker and cake making | Total hardness Preferably below __| Gs CxCO5) mg/l __|30 i iii)Cleansing Total hardness Preferably below (as CaCOs) mg/l 30 2. Canning: i) Legumes (Peas, beans, | s)Hartdness (as CaCO), mg/l, Max | 75 lentils ete.) b) Alkalinity (@s CaCO,), mg/l, Max | 50 ‘iron (as Fe), mg/l, Max 02 ii) Cooker a) Carbonate hardness 0.00 b) Alkalinity (as CaCO,),mg/l, Max | 50 W)Cleansing Total hardness Preferably below {as CaCO) mg/l 30 vi) General iron (as Fo) mg/l, Max 02 a Citrus fruit: )Washing citrus fruits Soft water Pectin, citric acid and Total hardness (as CaCO,), mg/l Preferably below up making 30 | a Confeetionery: a)Total solids, mg/l, Max 100 ') Iron (as Fe) mg/l, Max 02 pH ‘Appropriate adjustment cs Dairy: ‘Thermophilie bacteria Absent ‘Processing ii) Hot Water —___[) Slime forming organism 24