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Dairy
Waste Reduction Tips
Fixing Leaks
- At Marigold Foods in Minneapolis,
six leaky pipe connections were clampled down.
In addition to lowering their wastewater biochemical
oxygen demand (BOD) loading, Marigold saves
about 10 gallons of milk an hour.
- Pride of Main Street Dairy in Sauk
Centre, decided to remove an old, leaking half-pint
filling machine. The demand of half pints was down,
so the machine was simply removed.
- At Hastings Co-op Creamery Association
in Hastings, maintenance personnel fix small leaks
before they became larger ones. Valves are replaced
before they wear out, preventing water and byproduct
losses.
Automation
- At Hastings Co-op Creamery, automatic
shutoff hoses were installed in the truck wash
area. The new hoses reduce wastewater because they
do not spray continuously during washing. They are
more convenient to use because the operator can immediately
control water flow.
- Marigold Foods installed mixing
stations to eliminate the risk of employee
exposure to live steam. Now steam is automatically
mixed with cold water before reaching hoses. Automatic
shutoff valves were installed on these hoses,
where previously steam would have destroyed them.
Process Improvements
- In order to reduce product loss
when unloading cream from tanker trucks, Pride of
Main Street Dairy uses air to flush excess
cream through the three inch hose into a storage silo.
Previously, product left in the hose would empty down
the drain.
- Installing a second pasteurizer
for processing only white milk, saves Schroeder
Milk Company in St. Paul $180,000 worth of
product a year and 8,600 gallons of water each
day. Previously, only one pasteurizer was used to
process both white and chocolate milk. The addition
of a second pasteurizer eliminated waste generated
from cleaning the original pasteurizer before white
to chocolate milk changeovers.
- Always treat water as a
raw material with a real cost.
- Make water conservation
a management priority.
- Set water conservation goals
for your plant.
- Install water meters and
monitor water use.
- Improve maintenance to prevent
product leaks form valves, piping, and equipment.
- Minimize spills of ingredients
and of raw and finished product on the floor;
always clean up the spills before washing.
- Use high-pressure, low volume
cleaning systems.
- Use automatic shutoff nozzles
on all water hoses.
- Don't let people use water
hoses as brooms.
- Train Employees how to use
water efficiently.
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* Printed with permission of Dr.
R. Eugene Carawan, PhD, Gannet Fleming, 5511 Hillsborough
Street, Raleigh, NC 27606
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