Two operations that consume a lot of water in dairies are cooling and cleaning. Cooling is primarily accomplished using surface water that is returned to natural waterways via a heat exchanger.
Water consumption and waste water
Milk is an easily spoiled ingredient, and hence production hygiene, which is essential to product quality, is maintained through cleaning.
Valio favours Cleaning in Place (CIP) over batch cleaning in its efforts to decrease water consumption, and saves on water and chemicals by optimising process equipment CIP and recycling usable water.
The substantial use of water and the high load caused by product residues ending up in waste water make dairies’ waste water a significant environmental risk.
Valio sites bar one are connected to a municipal waste water purification plant, and especially in small towns Valio’s load is considerable compared with that of the town itself.