Effluent abatement in the production of pasta filata cheeses

GEA Filtration offers a simple and cost-effective solution for recovery of dairy solids from cooker/stretcher/mixer fluids generated during the production of pasta filata-style cheeses, such as mozzarella.

Utilizing ceramic, cross-flow microfiltration (MF) technology, a substantial portion of otherwise lost dairy solids can be recovered as saleable food product and a corresponding reduction in waste water treatment costs can be realized.

A product of approximately the same consistency as light cream is recovered. In addition to the benefit of avoiding the high cost of biological degradation of this organic material through a waste treatment plant, fats and oils create other challenges in aerated lagoon systems including excessive foaming.

Additionally, in pre-salt extrusion applications, sodium discharge levels can be reduced by recovering and recycling this solution.

By applying microfiltration to this process stream, a company can reap the double benefit of reduced organic and inorganic waste water treatment costs as well as generating an income stream from the recovery of dairy solids.

GEA Filtration ceramic microfiltration plant

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