Recommended Biozyme
Biozyme-ETP-202
The dairy industries are one of the most important in everyday life. Dairy wastes are white in colour and usually slightly alkaline in nature and become acidic quite rapidly due to the fermentation of milk sugar to lactic acid. The suspended matter content of milk waste is considerable mainly due to fine curd found in cheese waste .The characteristics of a dairy effluent contain Temperature, Color, PH (6.5-8.0), DO, BOD, COD, Dissolved solids, suspended solids, chlorides, sulphate, oil & grease. The waste water of dairy contains large quantities of milk constituents such as casein, inorganic salts, besides detergents and sanitizers used for washing. It has high sodium content from the use of caustic soda for cleaning.
