The milk and dairy products industry contributes many millions of tons for global human food consumption each year but the production of cheese, yoghurt, butter and other products requires large volumes of water alongside that used for washing and cleaning purposes. The resultant wastewater cannot be reused directly, however, and the treatment of dairy wastewater is necessary to reduce the toxicity and levels of organic and inorganic compounds. This book explores the volume of dairy wastewater generated globally before detailing the existing wastewater treatment systems that are available and assessing their advantages and disadvantages. It then looks at the need to develop tailor-made microbial formulations for the handling of dairy wastewater and explores how bioremediation and biotransformation (utilizing the nutrients in the wastewater) can be used for environmental conservation. Including case studies on the use of biotransformation to produce liquid fertilizer and the process of bioremediation through the use of algae bacterial treatment, the book provides a comprehensive study of the techniques available and being used to develop sustainable dairy wastewater treatment systems. Overall this book provides a complete and detailed description of how to develop effective microbial formulations for dairy wastewater treatment. It also examines the theory, processes and techniques necessary for replicating the methods demonstrated, and is a detailed handbook for those working in the area of water pollution control through the use of microbes.
