CHLORIDE IN CHEESE MANUFACTURING WASTES TO BE LANDSPREAD ON AGRICULTURAL LAND

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.