Integrierte Vermeidung und Verminderung der Umweltverschmutzung
Integrierte Vermeidung und Verminderung der Umweltverschmutzung 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
3.3.5.1.2 Waste water Chapter 3 Waste water is the main environmental issue in the dairy sector. The sector uses a vast amount of water, and generates a huge amount of waste water in maintaining the required level of hygiene and cleanliness. Data reported for specific waste water discharge for dairy activities in Austria are shown in Table 3.51. Waste water volume in a well managed installation is reported to be about 1 – 2 l/kg of milk processed. Type of product Waste water volume (l/kg of milk processed) “White” products, e.g. milk, cream and yoghurt 3 “Yellow” products, e.g. butter and cheese 4 “Special” products, e.g. concentrates of milk or whey and dried milk products 5 Table 3.51: Approximate volumes of waste water in dairy activities [152, Austria, 2002] In the UK, around 14 million m 3 of milk is produced for processing each year. It is reported that a new dairy in the UK is achieving a 1:1 volume of milk processed:waste water volume ratio, i.e. one litre of waste water for each litre of milk litre processed and that a 1.5:1 ratio is achievable in existing dairies. A comparison is reported between a dairy generating 2 litres of waste water per litre of milk processed. This would produce around 28 million m 3 /year of waste water for disposal to a WWTP. If this waste water is considered to have an average COD strength of 3000 mg/l, then the total loading would be around 84000 t COD/yr, equivalent to the waste of more than two million people. Also, if 1 m 3 of milk is released into a watercourse, its oxygen depleting potential, in terms of BOD5 load, is equivalent to the daily raw sewage of 1500 – 2000 people. Untreated dairy waste waters have an average BOD load ranging from 0.8 to 2.5 kg BOD/t milk. Other significant pollutants present in the waste water are phosphorus, nitrogen and chloride. Individual waste water streams of a wide pH range are produced. The temperature of the waste water streams may also need to be considered. The waste water may contain pathogens from contaminated materials or production processes [140, World Bank (IBRD), et al., 1998]. Table 3.52 gives data on the typical untreated waste water from dairy processing. RHC/EIPPCB/FDM_BREF_FINAL January 2006 187
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3.3.5.1.2 Waste water<br />
Chapter 3<br />
Waste water is the main environmental issue in the dairy sector. The sector uses a vast amount<br />
of water, and generates a huge amount of waste water in maintaining the required level of<br />
hygiene and cleanliness. Data reported for specific waste water discharge for dairy activities in<br />
Austria are shown in Table 3.51. Waste water volume in a well managed installation is reported<br />
to be about 1 – 2 l/kg of milk processed.<br />
Type of product<br />
Waste water volume<br />
(l/kg of milk processed)<br />
“White” products, e.g. milk, cream and yoghurt 3<br />
“Yellow” products, e.g. butter and cheese 4<br />
“Special” products, e.g. concentrates of milk or whey and dried<br />
milk products<br />
5<br />
Table 3.51: Approximate volumes of waste water in dairy activities<br />
[152, Austria, 2002]<br />
In the UK, aro<strong>und</strong> 14 million m 3 of milk is produced for processing each year. It is reported that<br />
a new dairy in the UK is achieving a 1:1 volume of milk processed:waste water volume ratio,<br />
i.e. one litre of waste water for each litre of milk litre processed and that a 1.5:1 ratio is<br />
achievable in existing dairies. A comparison is reported between a dairy generating 2 litres of<br />
waste water per litre of milk processed. This would produce aro<strong>und</strong> 28 million m 3 /year of waste<br />
water for disposal to a WWTP. If this waste water is consi<strong>der</strong>ed to have an average COD<br />
strength of 3000 mg/l, then the total loading would be aro<strong>und</strong> 84000 t COD/yr, equivalent to the<br />
waste of more than two million people. Also, if 1 m 3 of milk is released into a watercourse, its<br />
oxygen depleting potential, in terms of BOD5 load, is equivalent to the daily raw sewage of<br />
1500 – 2000 people.<br />
Untreated dairy waste waters have an average BOD load ranging from<br />
0.8 to 2.5 kg BOD/t milk. Other significant pollutants present in the waste water are<br />
phosphorus, nitrogen and chloride. Individual waste water streams of a wide pH range are<br />
produced. The temperature of the waste water streams may also need to be consi<strong>der</strong>ed. The<br />
waste water may contain pathogens from contaminated materials or production processes [140,<br />
World Bank (IBRD), et al., 1998]. Table 3.52 gives data on the typical untreated waste water<br />
from dairy processing.<br />
RHC/EIPPCB/FDM_BREF_FINAL January 2006 187