Table 2. Composition of milk processing effluents.
Milk processing effluent | Active reaction (pH) |
γ/(g/L) | Reference | |||||||
---|---|---|---|---|---|---|---|---|---|---|
BOD5 | COD | FOG | TS | TSS | TN | TP | Alkalinity as CaCO3 |
|||
Mixed dairy | 4–11 | 0.24–5.9 | 0.5–10.4 | 0.02–1.92 | 0.71–7 | 0.06–5.80 | 0.01–0.66 | 0–0.6 | 0.32–1.2 | (1,3–7,9,11,13,14, 17,18,20,22,23,35) |
Milk reception | 7.18 | 0.8 | 2.54 | 1.06 | – | 0.65 | – | – | – | (20) |
Dairy/sewage=7:3 | 9.1±6.7 | 1.08–2.81 | 2.04–4.73 | 0.24–0.29 | – | 0.53–1.13 | – | 0.02–0.03 | – | (13) |
Fluid milk | 5–9.5 | 0.5–1.3 | 0.95–2.4 | – | – | 0.09–0.45 | – | – | – | (11) |
Yoghurt | 4.53 | – | 6.5 | – | – | – | – | – | – | (16) |
Butter | 12.08 | 0.22–2.65 | 8.93 | 2.88 | – | 0.7–5.07 | – | – | – | (6, 20) |
Ice cream | 5.1–6.96 | 2.45 | 5.2 | – | 3.9 | 3.1 | – | 0.014 | 0.22 | (3, 25) |
Cheese | 3.38–9.5 | 0.59–5 | 1–63.3 | 0.33–2.6 | 1.92–53.2 | 0.19–2.5 | 0.018–0.83 | 0.005–0.28 | – | (1, 6, 11, 18, 20, 23) |
Cottage cheese | 7.83 | 2.6 | 17.65 | 0.95 | – | 3.38 | – | – | – | (20) |
Cheese whey | 3.92–6.5 | 27–60 | 50–102.1 | 0.9–14 | 55–70.9 | 1.27–22.15 | 0.2–1.76 | 0.12–0.53 | – | (2, 8, 10, 11, 22, 23, 26, 27) |
Hard cheese whey | 5.8 | 9.48 | 73.45 | 0.99 | – | 7.15 | – | – | – | (20) |
Soft cheese whey | 5.35 | 26.77 | 58.55 | 0.49 | – | 8.31 | – | – | – | (20) |
Cottage cheese whey | 4.5 | – | 79 | – | 68 | – | 2 | – | – | (2) |
Cheese whey wastewater | 4.6 | 35 | – | 0.8 | – | – | – | 0.64 | – | (1) |
Whey processing effluent | 5–9 | 0.59–1.21 | 1.07–2.18 | – | – | 0.08–0.44 | – | – | – | (33) |
Milk permeate | 5.55–6.52 | – | 52.94–57.46 | – | 11.61–15.39 | 1.94–3.4 | 0.3–0.4 | 0.35–0.45 | 2.5 | (3, 15, 24) |
Condensate | 8.3 | – | – | – | – | – | 0.0006 | 0.0001 | – | (23) |
Washing wastewater | 10.37 | 3.47 | 14.64 | 3.11 | – | 3.82 | – | – | – | (20) |
BOD5=biological oxygen demand for 5 days, COD=chemical oxygen demand, FOG=fat, oil and grease, TS=total solids, TSS=total suspended solids, TN=total nitrogen, TP=total phosphorus