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Sustainable management of salty waste streams from cheese manufacture

Sustainable management of salty waste streams from cheese manufacture

The salty waste streams from cheese manufacture need to be managed by avoidance, minimization and conversion into new product streams. The project members visited the in-plant and ex-plant operations of various cheese factories to gather information and samples for analysis. Within the cheese factory, salt streams (e.g. ion exchange regenerants) may be reutilised or, fractions thereof, converted into product streams e.g. calcium phosphate (brushite) rich fractions. Electrolysis experiments were carried out to demonstrate the practicality of converting 'waste' salt streams, into both caustic and acidic solutions suitable for clean-in-place (CIP) applications. With the evaporation ponds, thermodynamic modelling of the analytical data shows that some relatively valuable products such as sodium sulphate hydrate (mirabilite), sodium chloride-potassium chloride and calcium phosphate dihydrate (brushite) may be recovered. It is proposed that the different waste streams should be isolated, org..

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