Dairy park of DOC Kaas in Hoogeveen
Description
DOC KAAS AND THE ENVIRONMENT
SELF-SUPPORTING IN WATER
At the new location Zuivelpark Hoogeveen (Buitenvaart 11 in Hoogeveen), a new cheese factory of DOC Kaas is being built which - in contrast to conventional cheese factories - will be completely self-sufficient with respect to water use. This means no longer buying tap water, no longer pumping groundwater and no longer using surface water. All required process, sanitary and cooling water will come from the milk and whey and will be reused. The sophisticated water supply network will yield a reduction in wastewater.
THE EXTENSION
The design provides for water extraction from the whey by evaporation. The condensate that is released is upgraded to process water by means of a reverse osmosis plant.
The water obtained in this way is used as process water and, among other things, as curd wash water in cheese production. The water is also used for cooling purposes (to replace groundwater). The cooling water is heated in heat exchangers to 30° C or 50° C respectively, depending on the cooling process. The warmed-up water is buffered and reused in trajectories where heating is required. After further treatment, this water is also used for the internal drinking water supply.
A WATER FACTOR
All water consumers are fed via these water buffers, such as boiler feed water, cleaning water for CIP, sealing water and operating water on the centrifuge. DOC Kaas will thus soon have not only a cheese and powder plant, but also a real water plant.
SELF-SOURCED, SCHEMATIC
The diagram below shows the entire process of milk and (waste) water flows, assuming the processing of 1,000 litres of milk (1,000 litres of milk yields about 110 kg of cheese).
Milk and (waste) water flows during the processing of 1,000 litres of milk at Dairy Park Hoogeveen.
The usual waste water flows in the dairy industry are around 1 : 1, i.e. for every litre of milk supplied, 1 litre of waste water is discharged. Partial recycling, reuse of water and splitting the waste water streams into clean cooling water and dirty water creates a ratio of 1 : 0.4 ! In other words, for every litre of milk supplied, 0.4 litres of dirty water is discharged. In concrete terms, this means a saving for DOC Kaas of hundreds of millions of litres of ground, surface and/or tap water.
The programme for this meeting is as follows:
13.30-14.00
Reception with coffee/tea
14.00
Introduction by Mr J. Oosterveld: "Construction of a modern cheese factory"
14.30
Guided tour of the company
16.00
End of the excursion
Location
DOC Kaas, Buitenvaart 4001, Hoogeveen
Organiser
Sustainable Technology
Name and contact details for information
Further information from Elfride Dijkstra at the e-mail address below.