Water treatment for modern dairy technology

Realization of the solution

Dimensioning was necessary to make a 3D design of the complete water supply system, including calculations of all hydraulic and technological parameters.

All wells were equipped with Grundfos SP pumps operated by CUE frequency converters. These advanced pumps eliminate the need for intermediate holding tanks, thereby greatly reducing the microbiological risks caused by standing water.

Since the iron and manganese contents in the raw water are above the drinking water limits, two pressure filters (type EUROWATER TFB35) were installed with an aeration system for controlling proper oxidation. The pressure filters were followed by two membrane filtration units (type EUROWATER C3-21) - producing a total of 50 m³ of demineralized water per hour.

The treated water is collected in large storage tanks:

• Filtered water for drinking and domestic purposes.
• Demineralized water for a wide range of processes, such as CIP, rinse, push-out, and cooling to produce butter, cottage cheese, powder milk, whey, and processed cheese.

Make-up water for the steam boiler is produced by removing residual hardness from the demineralized water, using ion exchange technology, which ensures no scales or corrosion and good steam quality.

All the water is distributed via Grundfos pumps type CRNE. UV disinfection units (type Wedeco BXe) with a total capacity of 300 m³/h, serve as microbiological barriers, including a recirculation feature for eliminating the risks associated with standing water.

The water treatment system has been running for more than half a year. It exhibits much lower OPEX and higher efficiency of the technological processes than the old system. One of the most significant benefits is the highest dairy product quality possible!

This case is featured in the latest issue of Danish Dairy & Food Industry 2021 (Opening new tap). Here you can also read other relevant topics for the dairy and food industry.