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Decontamination of RO-water in cheese dairies DSS presents a brand new cleantech solution for the dairy & cheese industry - the Bacterminator® by Adept Water Technologies.
Cheese dairies using double membrane filtration of the whey end up with RO-water which is a by-product with a minimal COD but often considerably microbial contaminated. Some dairies reuse the RO-water for cheese cooling water and the rest is discharged. Some dairies reuse the RO-water for cooling towers as well - in general there is always a surplus of RO-water, which is typically imposed with a levy when discharged.
When BacTerminator® treats/recirculates the RO-water it becomes almost sterile (Figure 1).
 
Figure 1
After BacTerminator® the RO-water can be used for:
- Water for cheese cooling before brining
- Feed water for cooling towers (anti-Legionella)
- Water for CIP filter system (flushing/pre rinse of UF)
- Water for cheese mould/form washer
- Water for shelf washer in the ripening room
- Water for shelf washer in the salt room
- Water for CIP system (intermediate/final rinse)
- Water for product flushing
- Brine water
Annual savings per dairy: € 130,000 - 315,000
Annual savings depend on the size of the dairy, volume of RO-water, number of applications, water consumption, cheese/whey production, the price of public drinking water and discharge levy on the process water.
3 months field test at Arla Foods Hjørring Dairy
Adept has performed a field test at Arla Foods Hjørring Dairy, a large cheese plant producing semi hard pressed cheese. The RO-water was treated by running through BacTerminator® and daily microbial tests were conducted over a 3 month period. Based on the positive, documented outcome of this field test, Arla Foods Hjørring Dairy has ordered one BacTerminator® as the first dairy in the world for the RO-water.
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