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Water use and reuse in dairy CIP: A pilot scale study
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Resumo(s)
The dairy industry faces increasing pressure to reduce freshwater consumption
and environmental impact while maintaining hygienic standards. Cleaning-In-
Place (CIP) processes, although essential for food safety, consume substantial
amounts of high-quality water and generate significant wastewater. This work
addresses the challenge of optimizing water use in membrane-based milk
protein concentrate production, specifically through evaluating the reuse
potential of cow water (reverse osmosis permeate of skim milk) as an
alternative cleaning medium. The project investigates two main areas: (1) the
influence of water quality - comparing city and demineralized water - on rinsing
efficiency and membrane cleaning performance; and (2) the microbiological and
physicochemical characterization of cow water, followed by a critical evaluation
of disinfection strategies (UV-LP, ClO2, H2O2, NaOCl) to ensure its hygienic
reuse. Results highlight the advantages of highly ionic, city water for improved
water consumption during rinsing. Cow water showed promising quality for
reuse, with low conductivity and microbial load post-treatment. Among
disinfection strategies, ClO2 and NaOCl provided effective microbial stability.
Water savings up to 26% were estimated by substituting demineralized water
with city water in CIP. This study demonstrates the technical feasibility of
integrating water reuse and disinfection strategies into CIP, contributing to
sustainable dairy processing.
Descrição
Palavras-chave
Water reuse CIP CIP water consumption optimization cow water membrane cleaning disinfection