Integrierte Vermeidung und Verminderung der Umweltverschmutzung

Chapter 3
Product
Water consumption*
(l/kg processed milk)
Min Max
Market milk and yoghurt 0.8 25
Cheese and whey 1.0 60
Milk powder, cheese and/or liquid
products
*Cooling water is included
1.2 60
Table 3.49: Water consumption in European dairies
[160, European Dairy Association, 2002]
Product
Water consumption
(l/l processed milk)
Sweden Denmark Finland Norway
Market milk and yoghurt 0.96 – 2.8 0.60 - 0.97 1.2 – 2.9 4.1
(8) (3) (8) (1)
Cheese and whey 2.0 – 2.5 1.2 – 1.7 2.0 – 3.1 2.5 – 3.8
(4) (5) (2) (2)
Milk powder, cheese and/or 1.7 – 4.0 0.69 – 1.9 1.4 – 4.6 4.6 – 6.3
liquid products
(7) (3) (2) (2)
Figures in brackets show the number of dairy installations in each category
Table 3.50: Water consumption for some Nordic dairies
[42, Nordic Council of Ministers, et al., 2001]
In the UK dairy industry, there is a wide variation in the water consumption/amount of milk
processed ratio, compared to the volume of the milk received for processing per installation, as
shown in Figure 3.11.
Water/milk ratio (l/kg)
6.00
5.00
4.00
3.00
2.00
1.00
0.00
0 100000 200000 300000 400000 500000 600000
Processed milk (10 3 kg/yr)
Figure 3.11: Water consumption/processed milk ratio as a function of the quantity of processed
milk
[94, Environment Agency of England and Wales, 2002]
Seven ice-cream installations in Nordic countries have reported a water consumption in the
range 3.6 – 10.3 l/kg of produced ice-cream [42, Nordic Council of Ministers, et al., 2001]. For
ice-cream installations where no water recycling is applied in the cooling system, a water
consumption of 10 – 325 l/kg of product has been reported [118, CIAA-EDA, 2002].
186 January 2006 RHC/EIPPCB/FDM_BREF_FINAL