S. Matzke et Wl. Wendorff, CHLORIDE IN CHEESE MANUFACTURING WASTES TO BE LANDSPREAD ON AGRICULTURAL LAND, Bioresource technology, 46(3), 1993, pp. 251-253
Citations number
15
Categorie Soggetti
Energy & Fuels","Biothechnology & Applied Migrobiology",Agriculture
Landspreading remains an environmentally acceptable option for disposa
l of liquid dairy wastes, such as whey, whey permeate and drug residue
-contaminated milk, if proper application rates are followed Recent gr
ound-water quality concerns have led to new restrictions on total chlo
ride concentrations of liquid waste used for landspreading. This study
assessed the total chloride content of milk, whey and whey permeate f
rom Wisconsin cheese plants from September 1991 to September 1992. No
significant seasonal variation in milk or whey total chloride content
was observed Whey from Mozzarella, Brick and Colby cheese had signific
antly higher total chloride concentrations than whey from Swiss and Ch
eddar cheese production. There was no correlation between total chlori
de in whey and pH or per cent total solids of the whey. Based on the c
urrent study, landspreading rates for whey and whey permeate will need
to be reduced to comply with new chloride limitations.