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. 2017 Mar;55(1):14–28. doi: 10.17113/ftb.55.01.17.4520

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