Water use efficiency of Irish dairy processing

Abstract

Dairy processing uses a significant amount of water for processing and cleaning. Withdrawing and distributing water and treating wastewater represent significant costs to the Irish dairy processing industry. Stringent discharge limits also add pressure for water use efficiency, particularly during peak production months. Improving water use efficiency is therefore critical for Irish dairy processing. We conducted a detailed analysis of water use efficiency in 4 Irish dairy processing plants. Using farm gate to processor gate (gate-to-gate) life cycle assessment, we assessed on-site water data quality and investigated gate-to-gate volumetric water use and eutrophication potential (EP) for 3 common dairy products. We also benchmarked the on-site water use and water balance, characterized wastewater nutrient load, analyzed the influencers of on-site water use, and identified scope for increased water use efficiency. We found that condensate from evaporation represented a significant input at the site level (0.51 to 1.14 L/L of fresh water purchased or extracted from nature). In terms of gate-to-gate volumetric water use, butter used 1,326 to 1,843 m3/t of solids, with electricity being the largest contributor, whereas milk powders used 3,006 to 3,754 m3/t of solids, with electricity and ingredients being the largest contributors. Eutrophication of butter was found to be 0.51 to 0.77 kg of PO4 equivalents (eq)/t of solids, with transportation and nutrient emissions from wastewater treatment being the largest contributors. Eutrophication of milk powder was found to be 0.96 to 3.35 kg of PO4 eq/t of solids, and contributions varied depending on powder specifications. Milk intake water use and various leakages were found to be hotspots that could be managed to reduce water use on site. Comprehensive metering is urgently needed to improve water use efficiency in light of the ongoing expansion of dairy production and hence processing in Ireland. Significant opportunities exist to optimize operator behavior, water reuse, and off-site transportation and energy. This study represents the first attempt to define water efficiency opportunities both at the site level and along the supply chain. Processors need to be aware of off-site contributors that significantly affect both volumetric water use and environmental impacts of processed dairy products.