Jacob, PaulLarrieu, MathisTaouss, Mouna2025-10-222025-07-25http://hdl.handle.net/10362/189608The 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.engWater reuseCIPCIP water consumption optimizationcow watermembrane cleaningdisinfectionmaster thesis