water treatment degremont
water treatment degremont
(OP)
I´m searching for this book " water treatment " written by degremont because I have to design a proyect about the water´s treatment in order to produce cheese in a plant.
It also would be great if someone can tell me webs or books in which I could find something for my proyect.
I need information about the materials, the proportions of the purifying plant and other things to carry out this proyect.
Thank you
It also would be great if someone can tell me webs or books in which I could find something for my proyect.
I need information about the materials, the proportions of the purifying plant and other things to carry out this proyect.
Thank you





RE: water treatment degremont
another link on water treatment associated with dairy processing is below.
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RE: water treatment degremont
h
Alternatively, you may be able to check out the book from your local library using worldcat:
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In any case, I do not believe that there are any special requirements for water quality for cheese makin. The water only needs to be of potable water quality.
http://groups.ucanr.org/GIM/files/44650.pdf
The Degremont book content is ok but the book is not something that is a must have for a water treatment specialist.
RE: water treatment degremont
What level of water quality are you trying to achieve?
Where in the process is it being injected?
What is the starting water quality?
Mark Hutton
RE: water treatment degremont
I don´t know exactly where it is being injected.
The water is from a dam or a well.
RE: water treatment degremont
The injection or use point in the manufacture is quite important as it will determine the required quality. Rinse water for example could be diferent to quench water.
Being sourced from dam or well would imply that there would be a reasonable loading of suspended solids, from a well I would expect there to be a high loading of salts too. Suspended solids will require floculation and filtration. Salts and other dissolved goodies will require softening or RO depending upon the degree of purity you need.
Mark Hutton
RE: water treatment degremont
Cheese making is basically the process of removing water, lactose, and some minerals from dairy milk to produce a concentrate of milk fat and protein. The first characteristic of a cheese is based on how much water is removed. Soft cheeses like cream cheese contain more water than a hard cheese like cheddar. Very dry cheeses like parmesan contains all most no water.
If the water is from a potable water source, it is probably good enough for cheese making.
RE: water treatment degremont
in all the alimentary industry, all the process equipment is washed carefully to reduce as much as possible the risk of contaminatios the product (it dosn't matter what you are produccing).
in the milk industry, water should not have any kind of bacteria/funghi to reduce as much as possible the growth and the risk of contamination, and also could be possible that the water should not have too much TDS, to reduce as much as possible the flavors that the water can provide.
best regards
mariano
RE: water treatment degremont