Cutting Through the Quat: Tackling Dairy Wastewater Challenges

Monday, Sep. 30th | 2:00 pm MST / 4:00 pm EST | Online Webinar

The inhibitory effects of soap, antimicrobial and disinfection products are a growing challenge in cheese and dairy industrial wastewater treatment as well as the municipal wastewater treatment plants that receive industrial wastewater discharge.

During food processing, food safety standards and rigorous Clean-in-Place (CIP) procedures require cleaning products with high concentrations of quaternary ammonia compounds (QACs or Quats) – a class of surfactants. These compounds are designed to kill bacteria (biology) which is also the most common way to treat wastewater. QACs and surfactants, in general, inhibit biological wastewater processes by impeding solids separation, oxygen transfer, and nutrient removal.

The inhibitory effects lead to underperforming wastewater treatment plants, causing significant challenges for operators. Until now, there hasn’t been a chemical-free solution to remove or inactivate these contaminants, but new chemical-free technology holds the key.

Learn how Meister Cheese Company solved surfactant inhibition in their wastewater treatment plant that limited cheese production capacity, resulting in the ability to increase cheese production, biogas production and cogeneration.

Speakers:

• John Crisman, Moleaer’s Senior Water Process Engineer
• Larry Harris, Meister Cheese Company’s Master Cheesemaker & Director of Operations

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