Abstract: The dairy industry involves processing raw milk into products including milk, butter, cheese, yogurt, using processes such as chilling, pasteurization, and homogenization. This paper consequently focuses on how the various constituents of waste water vary with aeration. Diffused fine bubble aeration was done in a circular tank at various flow rates (1.5 l/min., 3 l/min., 4 l/min.) at a detention period of 24hrs.3 l/min. was found to be optimum rate of flow at an optimum time period of 72hrs with a reduction of 88% ,90.37% and 70% in COD, BOD and Turbidity respectively. Treatment using natural coagulant Moringa oleifera (MO) was also carried out at optimum air rate and optimum time period. Optimum reduction in turbidity was obtained as 76.67%. 6gm/l MO was found to be optimum dosage.
Keywords: Dairy waste water, Aeration, Moringa oleifera, Optimum dosage.
Title: Treatment of Dairy Waste
Author: Neena Sunny, Fathima Shukkoor, Fathimath Nuzrin N R, Muhsina Moideen, Nehla Moideen
International Journal of Civil and Structural Engineering Research
ISSN 2348-7607 (Online)
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