attachment-4-8-1-operational report · milk tankers are directed to the milk reception bays where...

Attachment-4-8-1-Operational Report

IEL REVIEW APPLICATION

DAIRYGOLD CO-OPERATIVE SOCIETY LIMITED

DFI Mogeely, Co. Cork

APPLICATION ID: LA001622

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IEL Review Application – DFI Mogeely Application ID: LA001622


Table of Contents 1. INTRODUCTION ....................................................................................................................... 1

2. SITE DEVELOPMENT & OPERATIONAL HISTORY ........................................................................ 1

2.1. Existing Licensed Facility ............................................................................................................ 1

2.2. Proposed Changes ...................................................................................................................... 2

2.3. No. Of Employees ....................................................................................................................... 3

2.4. Hours of Operation .................................................................................................................... 3

2.5. Products ..................................................................................................................................... 3

3. DFI PLANT PRODUCTION PROCESSES AND UNIT OPERATIONS ................................................... 5

3.1. MILK PROCESSING ...................................................................................................................... 6

3.1.1. Unit Operations .................................................................................................................. 6

3.1.2. Capacity and Throughput ................................................................................................... 7

3.1.3. Process Emissions .............................................................................................................. 7

3.1.4. Process Control Systems .................................................................................................... 7

3.2. CHEESE-MAKING ........................................................................................................................ 9

3.2.1. Unit Operations .................................................................................................................. 9

3.2.2. Capacity and Throughput ................................................................................................. 10

3.2.3. Process Emissions ............................................................................................................ 10

3.2.4. Process Control Systems .................................................................................................. 10

3.3. WHEY PROCESSING .................................................................................................................. 12

3.3.1. Unit Operations ................................................................................................................ 12

3.3.2. Capacity and Throughput ................................................................................................. 12

3.3.3. Process Emissions ............................................................................................................ 12

3.3.4. Process Control Systems .................................................................................................. 12

4. NEW JARLSBERG® CHEESE PLANT PRODUCTION PROCESSES AND UNIT OPERATIONS .............. 14

4.1. Process Description .................................................................................................................. 15

4.1.1. Milk Supply to TINE .......................................................................................................... 17

4.1.2. Milk Processing ................................................................................................................ 17

4.1.3. Starter Make up ............................................................................................................... 17

4.1.4. Cheese Vats ...................................................................................................................... 17

4.1.5. Curd Buffer tanks ............................................................................................................. 17

4.1.6. Curd Forming / Moulding / Pressing ................................................................................ 18

4.1.7. De-moulding ..................................................................................................................... 18

4.1.8. Brining .............................................................................................................................. 18

4.1.9. Drying ............................................................................................................................... 18

4.1.10. Block Packaging & Wheel Treatment ............................................................................... 18

4.1.11. Block Final Packaging ....................................................................................................... 18

4.1.12. Wheel Final Packaging ..................................................................................................... 18

4.1.13. Storage ............................................................................................................................. 19

5. UTILITY PROCESSES ................................................................................................................ 20

5.1. Cleaning and disinfection ......................................................................................................... 20

5.1.1. DFI Production Plant ........................................................................................................ 20

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5.1.2. New Jarlsberg® Cheese plant ........................................................................................... 20

5.2. Energy generation .................................................................................................................... 21

5.3. Process Water Treatment ........................................................................................................ 22

5.4. Wastewater Management and Treatment ............................................................................. 22

5.4.1. Process wastewaters ........................................................................................................ 22

5.4.2. Wastewater Treatment .................................................................................................... 22

5.4.3. Hydraulic design ............................................................................................................... 23

5.4.4. Discharge controls ............................................................................................................ 24

5.5. Surface Water / Stormwater Treatment/Management .......................................................... 24

5.6. Fire controls and firewater treatment/management .............................................................. 25

5.7. Sewerage Management ........................................................................................................... 27

5.8. Cooling water treatment/management .................................................................................. 27

5.9. Boiler feed-water treatment/management ............................................................................. 27

5.10. Refrigeration ........................................................................................................................ 28

5.11. Compressed air generation .................................................................................................. 28

5.12. Laboratory Facilities ............................................................................................................. 29

6. ABATEMENT SYSTEMS ........................................................................................................... 29

7. MATERIALS HANDLING AND STORAGE FACILITIES ................................................................... 29

8. ALTERNATIVES ....................................................................................................................... 31

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Page 1 of 32

1. INTRODUCTION Dairygold Co-operative Society Ltd was granted planning permission by An Bord Pleanála on 24th April

2018 (Planning Ref PL04.249108) for development comprising works at its existing licenced Dairygold

Food Ingredients (DFI) speciality cheese manufacturing facility at Mogeely, Co. Cork and also works on

neighbouring unlicenced greenfield lands which provide for the expansion of the existing DFI facility

and the development of a new cheese production plant for the manufacture of Jarlsberg® cheese.

This Operational Report describes the plant, methods, processes, ancillary processes, abatement,

recovery and treatment systems, and operating procedures for all activities to be carried out at the

upgraded Dairygold Food Ingredients (DFI) cheese manufacturing facility and the new Jarlsberg®

cheese manufacturing plant at Mogeely, Co. Cork.

2. SITE DEVELOPMENT & OPERATIONAL HISTORY

2.1. Existing Licensed Facility

The Dairygold Co-operative Society Ltd DFI facility at Mogeely is a milk processing installation for the

production of speciality cheeses for the niche branded market. The DFI Mogeely installation has been

producing speciality cheeses since 1974 serving both the branded retail and cheese ingredients

markets in the UK, US and mainland Europe.

The DFI facility at Mogeely is a licensable activity regulated by the EPA and currently operates under

Industrial Emissions Licence P0817-01. The facility was first granted an Integrated Pollution Prevention

Control (IPPC) Licence (Reg No. P0817-01) on 21st April 2011. The licence was subsequently amended

on 16th December 2013 under Section S82A(11) of the Environmental Protection Agency Act 1992 to

bring the licence into conformity with the Industrial Emissions Directive (2010/75/EU). A Technical

Amendment (Technical Amendment A) to the licence was approved in June 2018.

The licensed activities are as follows:

Class 7.2.1 The treatment and processing of milk, the quantity of milk received being

greater than 200 tonnes per day (averaged value on a yearly basis)

The existing milk processing plant is located in the north western section of the site and comprises

milk intake, pasteurisation / separation facilities, Whey Storage, Cream Storage, CIP, water treatment

and refrigeration. South of the milk processing area is the main cheese manufacture plant. Further

south is the WWTP with access gained by an unpaved roadway.

The facility has the capacity to processes in excess of 120,000 tonnes (approx 120 million litres) of raw

milk per annum (224,657 litres of raw milk per day) producing 12,000 tonnes of cheese products

annually. The current Dairygold Cheese Plant has 3 production lines. The types of cheese made

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Page 2 of 32

include Jarlsberg (an internationally renowned Norwegian brand swiss style cheese), Imokilly Regato

PDO (a premium Italian style hard cheese, Regato Light (a reduced fat cheese), Monterey Jack (a semi

hard white cheese), Gran Alto (Mallo) (a parmesan type cheese). The process also produces surplus

whey and cream, which are removed from the site.

The layout of the existing facility is illustrated in Drawing No. 3 (Site Plan Existing).

2.2. Proposed Changes

Dairygold Co-operative Society Ltd was recently granted planning permission by An Bord Pleanála

(Planning Ref PL04.249108) for following proposed development at Mogeely, Co. Cork:

Modification and re-organising of the existing on-site cheese facility including new relocated milk intake/reception area and raw milk storage tanks and Demolition of existing “Dairy” building, i.e. milk intake, raw milk storage, bulk cream storage.

Construction of a new cheese production building on a Greenfield site east of the existing

Dairygold cheese facility.

Upgrading of the on-site facility WWTP.

Installation of an underground discharge pipeline from the facility WWTP to the public

discharge outfall at Rathcoursey.

New and modified vehicle site access arrangement.

New and modified internal vehicle circulation routes and pedestrian walkways

Revised parking areas.

New plant (including reverse osmosis plant) and overground distribution pipe network.

New and modified storm water, process water and foul water drainage and run-off

control systems.

New additional storage tanks and silos including new HCL bulk tank.

additional 15m boiler stack associated with the existing boilers.

New external lighting provisions.

Boundary landscaping.

The additional key items of plant to be installed as part of the proposed overall changes include:

New additional whey separators,

New additional whey clarifier

New whey thermisers

New Whey cream thermisers

New whey concentration plants

New additional transformer

New emergency diesel generator/motors (firepumps and WWTP)

New electrical switch room.

Construction works are currently underway at the site and it is intended that new developments will

be operational by the final quarter of 2019.

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http://www.dairygoldfoodingredients.com/Imokilly-Regato-PDOhttp://www.dairygoldfoodingredients.com/Imokilly-Regato-PDO



Page 3 of 32

The layout of the future overall site is illustrated in Drawing No. 4 (Site Plan Proposed).

Land and building ownership details are illustrated in Drawing No. 8 (Site and Building Ownership).

The new cheese plant will be owned and operated by TINE Ireland Ltd. to produce Jarlsberg® for the

exports market. Figure 2-1 shows a simple flow diagram of the exchange of key goods and services to

be undertaken between the DFI plant and the new Jarlsberg® cheese plant. The DFI facility will also

provide process hot water and bulk storage facilities for water and Clean-in–place (CIP) chemicals to

be used at the new Jarlsberg® cheese plant.

Dairygold and TINE Ireland Ltd will put an operational business agreement in place to underpin the

licencing arrangement. The scope of the Business Agreement between TINE Ireland Ltd with the

Licencee (Dairygold) will be sufficiently wide to permit the applicant to maintain control of the

licensed activities and intermediary activities and permit access to regulatory authorities.

2.3. No. Of Employees

Approximately 161 permanent staff will be employed across both plants once fully operational.

2.4. Hours of Operation

The plant will operate 52 weeks per year. Operating hours are 24 hour per day, across 7 days.

2.5. Products

The products to be manufactured will continue to comprise speciality cheese products. Liquid Whey

and Cream will also continue to be produced on site and will be dispatched as a saleable by-product.

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Figure 2-1 OVERVIEW OF EXCHANGE OF GOODS AND SERVICES BETWEEN DAIRYGOLD

AND NEW JARLSBERG® CHEESE PLANT

RAW MILK

Cool storage Silos

DAIRYGOLD PROCESSING PLANT NEW JARLSBERG® CHEESE PLANT

MILK

TREATMENT

MILK

TREATMENT

CHEESE

MANUFACTURING

CHEESE

MANUFACTURING

PACKAGING &

STORAGE

PACKAGING &

STORAGE

Dairygold Whey

Processing Plant

Whey Whey

Wastewater

Wastewater

WASTEWATER

TREATMENT PLANT

Wastewater

Wastewater

= Dairygold Activity

= New Jarlsberg® cheese plant Activity

cream cream Cream

silo

Warm energy water

Cool energy water

CIP chemicals

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3. DFI PLANT PRODUCTION PROCESSES AND UNIT OPERATIONS The principal current and future activities carried out at the DFI plant are raw milk processing and

cheese making. The processes and unit operations (existing and future) associated with these

activities are set out in Table 3.1 and described in Sections 3.1 to 3.3 below.

Table 3.1 DFI Installation Processes and Unit Operations

ACTIVITIES /PROCESSES UNIT OPERATIONS

1. Milk Processing Milk intake and storage

Separation (Centrifugation)

Standardisation

2. Cheese-making Pasteurisation

Coagulation

Forming/moulding and extruding

Brining/salting

3. Post processing operations Packing

Storage and Ripening

4. Liquid Whey Processing Filtration (Clarification)

Separation

Thermisation

RO Concentration

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3.1. MILK PROCESSING

3.1.1. Unit Operations

Milk Intake

Raw whole milk is delivered to the facility by milk tankers. On arrival at the factory, all tankers are

directed to the weighbridge where details such as vehicle registration, weight etc are recorded in a

centralised computer system. The raw milk is then rapid tested for antibiotics. On acceptance, the

milk tankers are directed to the milk reception bays where the milk is pumped from the tankers into

the raw milk silo storage tanks through a plate cooler and held at temperatures below 40C. Each raw

milk silo tank is fitted with high level electrodes to prevent overfilling. Milk is usually processed within

24 hours of receipt.

Separation and Standardisation

When running the Casomatic/ Jarlsberg line milk is pumped from the silo to the cheese plant where it

is pre-heated and separated into skim milk and cream. The skim portion is then routed to the

Bactocatch, where spores, if present, are removed by micro filtration. The cream portion and the

retentate from the Bactocatch are sent to a HTT unit (High Temperature Treatment) where it

undergoes a high heat treatment (> 122°C) to ensure all bacteria and spores are inactivated.

The skim permeate from the Bactocatch and cream from the HTT section are then transferred to a

standardising unit called a Compomaster. The skim and cream are recombined in the Compomaster to

give the desired % fat in the milk for processing. The surplus cream is sent to a cream holding tank.

The standardised milk for cheese making is pumped to the Pasteuriser and pasteurised at > 72°C for 15

seconds.

When running the Regato and Mallo/ Block lines the following process applies to achieve the desired

fat levels in the final product. Depending on the type of cheese product to be manufactured, this

involves blending known volumes of skim milk and/or cream generated from the separation of the

whole raw milk, with whole milk. The resulting standardised milk is plate cooled and stored in

dedicated 30,000 gallon standardised milk silos. The milk for cheese making is standardised the

previous day for use early the following morning. However in the future Regato milk will be separated

and standardised as it is being pasteurised. This will be on a replacement pasteuriser. Mallo milk will

undergo a similar process on existing equipment. This means that raw milk is pumped from a silo

through a pasteuriser & separator arrangement and on to a cheese vat). Excess cream is pasteurised

in an existing (relocated) dedicated cream pasteuriser and transferred to a storage tank).

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3.1.2. Capacity and Throughput

There will be 6 No. raw milk storage silos on site (4 no. 300m3 raw milk silos and 2 no. 137m3 raw milk

silos) giving an internal capacity for milk reception of 1,474m3 (1,474,000 litres)

There will be 2 no. milk separators at the facility each sized at 25,000Ltrs/hr. Each system separates

milk for 16 hours per day giving an overall internal throughput for milk separation of 400,000litres per

day.

3.1.3. Process Emissions

The main emissions from the milk processing operations during normal operation is the wastewater

generated during the CIP of the milk intake lines and separation plant. The wastewater is collected

and conveyed via process effluent drains on the site to the Wastewater Treatment Plant.

3.1.4. Process Control Systems

Process Controls installed at the milk intake include:

Level indicators and/ or High Level Alarms on raw milk intake silos to prevent overfilling

Milk intake reception bays remotely bunded via process drains

All milk storage tanks and silo suitably bunded to prevent pollution risks of any spills/leakages.

The bulk milk storage tanks will also be provided with remote secondary bunding via the

wastewater treatment plant.

Process Controls at the milk processing plant include:

Flow controller

Flow transmitter

Constant pressure valve on milk clarification and separation processes

Regulating valve

Shut-off valve

Plc control for safe hold points and shutdown.

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Figure 3-1 RAW MILK TREATMENT /PROCESSING FLOW DIAGRAM

RAW MILK

Cool storage Silos

SEPARATION

CREAM SKIM MILK

Standardised Milk

PASTEURISATION

Cream storage

Silos

DISPATCH In line standardisation

Microfiltration

To new Jarlsberg®

cheese plant

PRE-HEATING

Casomatic Cheese Making

Raw milk

HTT (>121°C)

PRE-HEATING

SEPARATION

Pasteurisation SKIM MILK CREAM

In line standardisation

Standardised Milk

PASTEURISATION

Regato & Block Cheese

Making

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3.2. CHEESE-MAKING


There are a range of cheese varieties made at the Dairygold Cheese plant with some slight differences

in processing. In general the following steps apply.

Pasteurisation

The initial step of the cheese making process involves filtration and pasteurisation of the standardised

milk. This is a process to improve the bacterial quality of the milk by heating milk to a specific

temperature for a defined length of time to ensure that any pathogenic micro-organisms which may

be present are destroyed and then cooling it immediately. To ensure that pasteurisation temperatures

are achieved the pasteuriser is fitted with a flow diversion value system.

Coagulation

Following pasteurisation, the milk is then pumped to cheese vats where starter cultures and other

ingredients are added during filling. These cultures produce acid and determine the flavour, body and

texture of the cheese. This is followed by the addition of Rennet, an enzyme which causes the

coagulation of the milk proteins to lead to the formation of a coagulum.

Cutting

The coagulum is then cut, resulting in the formation of curd particles and whey which are stirred and

heated.

Draining/Pre-pressing

Following cutting the contents of the cheese vat is pumped to a buffer tank and from there to a pre-

press draining belt. The pre-press stage involves draining off of whey leading to the formation of a

curd slab. The drained whey is pumped to the whey plant.

Cutting/Moulding/Pressing

The curd slab is cut into cubes of uniform size by a guillotine. The curd cubes fall on the second belt

and conveyed to the pre washed moulds. The moulds are then transferred to the pressing tunnels

where final mould shape is determined.

Salting

Depending of the type of cheese product, salt addition can be carried out by direct salting of the curd

slab prior to moulding or by brining following moulding. Brining involves transferring the pressed

cheese moulds to the brine system where they are submerged in brine pools.

Packaging

Following final moulding and pressing, cheese is transferred to the packing room where it is labelled,

vacuum packed, metal detected, weighed and finally boxed/cartoned.

Storage and Ripening

The package cheese is transferred to stores and held until it has ripened and matured.

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The following table sets out the processing rates for each of the DFI cheese production lines:

Line Milk Flow/Hr Hrs per day

typically

Tons/hr Tons per day

typically

Regato 25000L 16 2.2 35

Casomatic 15000L 16 1.4 22

Mallo 32000L 19 2.5 48


The main emissions from the cheese making operations during normal operation is the wastewater

generated during the CIP of the various systems, brining solution wastewater, heat from

pasteurisation systems and noise.



Process held in VAT

Localised emergency stop in place.

Shut off values.

The wastewater is collected and conveyed via process effluent drains on the site to the

Wastewater Treatment Plant.

The heat is recovered for use in other pre-heating operations.

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Figure 3-2 CHEESE-MAKING FLOWING DIAGRAM

PASTEURISATION

CHEESE VATS

Draining/Pre-Pressing

Additives

(starter cultures,

Rennet, enzymes)

curds whey

Salting/brining

Moulding

COAGULATION

CUTTING

Cutting Whey processing

plant

Storage & Ripening

Pressing

Packaging

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3.3. WHEY PROCESSING


During the cheese making process when rennet is added to milk, it causes coagulation of the milk

proteins to form curd and whey. They curd is made into cheeses and the whey is pumped to the whey

plant.

The incoming whey is pumped into fresh whey silos. Whey is then pumped from the fresh whey silos

into clarifiers (which act like filters to removed particles including curd, etc). The filtered whey is then

preheated and then pumped to separators where it is separated into whey cream and low fat whey.

The separated streams of whey cream and low fat whey are then thermised, cooled and transferred to

chilled storage.

Chilled, separated low fat whey will undergo Reverse Osmosis (RO) filtration to concentrate the whey

by removing water. Hydrochloric acid (HCL) will be added if required to reduce the pH of the whey to

get more efficient RO processing and meet the specification requirements for further processing off-

site. The concentrated whey is then chilled and pumped to chilled product silos and held while

awaiting dispatched off-site for further processing.


2 x 25,000 l/hr whey separation & thermisation lines

1 x 55,000 l/hr whey separation & thermisation line

2 x 50,000 kg/hr whey concentration (RO) lines.

2 x 400 kg/hr whey cream thermisation lines.


The main emissions from the whey processing operations during normal operation is the wastewater

generated during the CIP of the plant systems, heat from pasteurisation and cooling systems and

noise.



Localised emergency stop in place.

Shut off values.

Waste heat from whey pasteurisation and cooling recovered to pre-heat incoming raw milk

The wastewater is collected and conveyed via process effluent drains on the site to the

Wastewater Treatment Plant.

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Page 13 of 32

Figure 3-3 WHEY PROCESSING FLOW DIAGRAM

Cheese Whey

Filtration

Separation

Chilled Storage tank

Whey cream Low fat whey

filtered particles

RO

Filtration

Storage tank

water

Chilled Storage tank

WWTP

Recovered Warm water

to milk processing plant

Cooling

Recovered energy water from raw-milk pre-heating

Cooling

Preheating

Cooling

From DFI Plant From New Jarlsberg®

cheese plant

Thermisation Thermisation

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4. NEW JARLSBERG® CHEESE PLANT PRODUCTION PROCESSES AND UNIT OPERATIONS

The new Jarlsberg® Cheese production building is being developed on an area of land that was

previously a ‘green field’ site, east of the existing Dairygold facility. While the proposed facility will

share utilities and milk reception facilities with the Dairygold facility, it will be an independently

owned and operated manufacturing plant and will include its own raw milk processing facilities,

production and packing equipment, stores and CIP (Clean-in-place) system.

The proposed new facility is a 10,700 m2 development, approximately 153 m long and 77 m wide. This

will be predominantly a single storey building with a three-storey central corridor and will also include

a two storey administration block at the southern end providing offices, meeting rooms, canteen and

sanitary facilities. Floor areas of the new Jarlsberg® Cheese building are given below.

The layout adopted allows for a production capacity of 20,300 tonnes annually. The production area

consists of a large ground floor area (circa 7,687 m2) containing milk treatment, starter tanks, cheese

vats, pressing and brining, cheese handling equipment, maturation stores, warm rooms, cold stores,

final packaging and dispatch (see Figure 4-1). The first floor consists of a visitors’ corridor which runs in

a north / south direction for the entire length of the production building. Second floor area consists of

plant space above the visitors’ corridor.

The administration block consists of a two storey building accommodating canteen, office, meeting

room and gowning facilities to be occupied by TINE staff.

Department Area (m2)

Ground Floor (Factory) 7,687

First Floor (Factory) 827

Second Floor (Factory) 865

Sub-Total (Factory) 9,379

Ground Floor (Admin) 714

First Floor (Admin) 616

Sub-Total (Admin) 1,330

Total 10,709

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Figure 4-1 New Jarlsberg® Cheese Production Area Layout

4.1. Process Description

The new Jarlsberg® Cheese processing facility has been designed to produce circa. 20,300 tonnes of

cheese per annum. The primary ingredients in the cheese are standardised, pasteurised fresh milk,

rennet and cheese making cultures. The by-product of the cheese, whey will be transferred directly to

the adjacent Dairygold facility and processed in their whey processing plants.

These unit operations are described in the following subsections and their sequence is illustrated in the

basic process schematic contained in Figure 4-2.

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Figure 4-2 New Jarlsberg® Cheese Plant Process Flow Schematic

Raw Milk ex Dairygold

Milk Treatment – Separation >Microfiltration>Pasteurisation

Cheese Vats

Starter Cultures Rennet

Hot Water

Curd Buffer Tanks

Curd Forming / Moulding / Pressing

Brining

Wheel TreatmentBlock Packing

Warm Room

Final Packing / Despatch

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4.1.1. Milk Supply to TINE

Raw milk will be supplied from the adjacent Dairygold facility based on volumes required per

production cycle.

4.1.2. Milk Processing

Flow rate between 26,700 l/hr. to 35,000 l/hr;

Milk Standardisation;

Anaerobic Spore removal;

Production Time 20 hrs/day;

Cleaning in Place 3 hrs/day;

Planned downtime 1 hrs/day;

Min pre-treatment run time 20 hrs. without any quality issues

The cheese milk will be standardised to achieve the desired Fat to Protein ratio by the removal of

varying amounts of excess cream. Excess cream will be pasteurised to achieve the required level of

treatment prior to being cooled for dispatch to Dairygold.

Skimmed milk from the separator will be passed through a system to achieve reduction in anaerobic

spore count.

The milk processing equipment will be washed using the Raw Milk CIP centre.

4.1.3. Starter Make up

Starter will be grown from cultures in six stainless steel tanks.

4.1.4. Cheese Vats

There will be 5 vats at the facility;

The vats have cooking water, starter and rennet addition capabilities;

Rennet will be manually added via a rennet pot to the vat when prompted;

Vats have both stirring and curd cutting capabilities;

The whey from the vat will be pumped to the whey storage tanks;

Vat stirring and cutting will have the required torque and robust knife design to handle short stoppages (



Page 18 of 32

4.1.6. Curd Forming / Moulding / Pressing

Curd forming will be via a cheese press capable of curd forming and moulding the cheese into 10 kg

wheels and / or 10 kg blocks and pressing the cheese into its final weight. Whey will be recovered to

whey storage tanks.

4.1.7. De-moulding

Here the cheese is removed from the mould and then x-rayed.

4.1.8. Brining

Cheese will be conveyed from the de-moulding section of the cheese press to an automatic cheese

brine rack loading system. Salt will be added daily to the brine which will be taken up by the cheese in

the brining process. The brine will be continuously treated through an ozone system and a filtration

system.

4.1.9. Drying

Wheels and Blocks exiting from the brine will pass through an Air Knife type dryer situated on the exit

conveyor.

4.1.10. Block Packaging & Wheel Treatment

Wheels from the brine system will be placed on racks for a series turning and coating with plastic

(Figure 4-3). It will then be transferred into a warm room to allow maturation to take place. It will then

be transferred to final cooling. Block will be packaged into plastic vacuum pouches.

Figure 4-3 Wheel Treatment

4.1.11. Block Final Packaging

Blocks having been removed from the trays will be packed into boxes.

4.1.12. Wheel Final Packaging

Wheels will be conveyed through an X-Ray machine prior to final packing (Figure 4-4).

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Figure 4-4 Wheel Final Packaging

4.1.13. Storage

A pallet manifest will be provided for each pallet. Packed cheese will be stored centrally prior to

dispatch.

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5. UTILITY PROCESSES The production activities are supported by associated ancillary processes, i.e. cleaning and

disinfection, energy generation, water supply and treatment, wastewater treatment, refrigeration,

and compressed air generation.

5.1. Cleaning and disinfection

5.1.1. DFI Production Plant

The DFI CIP plant will incorporate a pre rinse tank, caustic tank, nitric acid tank and a recovery tank.

Typically there is a supply pump to send the CIP solution to the area to be cleaned and return pump to

bring the solution back to the CIP station. The RO plant will have its own CIP system on skids.

Cleaning-In-Place (CIP) is a system designed for automatic cleaning and disinfecting without major

disassembly and assembly work. The upgraded CIP systems will result in savings in CIP liquid (by

recycling cleaning solutions), reduced load on waste water treatment facility, water saving (the system

is designed to use the optimum quantity of water) and man-hours.

The cleaning can be carried out with automated or manual systems. Other benefits of CIP plant

includes: operator safety (operators are not required to enter tanks and vessels to clean them and

potent cleaning materials do not need to be handled by operators), and downtime (if any) between

product runs / product changeover is minimized.

Under normal operating conditions the primary emissions associated with cleaning and disinfection

processes are wastewater emission.

The wastewater is collected and conveyed via process effluent drains on the site to the Wastewater

Treatment Plant for treatment prior to discharge.

Process controls include:

Bulk chemical storage tanks will be bunded and fitted with level gauges and alarms to prevent

overfilling.

Bunds have been designed to provide containment to a volume not less than the greater of

the following:

(i) 110% of the capacity of the largest tank or drum within the bunded area; or

(ii) 25% of the total volume of substance that could be stored within the bunded area.

All CIP storage areas are impervious, hardstanding areas which connect into the process

wastewater drainage system

5.1.2. New Jarlsberg® Cheese plant

CIP Mixing Phase Control will ensure that excess water is not used to "push-out" product during start-

up and shut-down, thus reducing the amount of water used and sent to the effluent plant.

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The CIP system will be configured to enable the recovery of heat from the final flush to preheat the

incoming water to the hot water tank. The final rinse water will be returning at 80°C; there is potential

to use this to heat the incoming water to 75°C, cooling the final rinse water to 30°C. This has been

chosen in lieu of allowing the hot water to go to the DFI WWTP and heating the incoming water with

the hot water system. The method means that there will be less energy used and reduced load going

to the waste water treatment plant. Additional heat exchangers, pumps and controls will be installed

for this heat recovery.

The CIP system will be designed to recover the intermediate and final rinses during a CIP recipe. This

has been chosen in lieu of allowing the water to go to the floor drains thus reducing the amount of

water being used and reducing the hydraulic load on the effluent plant. Additional tankage and

pumping will be installed in order to re-use this water.

5.2. Energy generation

There are 2 hot-water boilers (Boiler No.1 and Boiler No. 2) burning natural gas at the DFI facility. The

generating capacity of Boiler No 1 is 6.5MW and 7.5MW for Boiler No 2. Only one boiler is required to

provide sufficient quantities of hot-water for the cheese manufacturing process, with the other in

standby mode. A small steam boiler with a maximum rating of 0.2 MW, with a steam generating

capacity of 320 kg/h, is also used for heating cream in the cheese production process. There is

sufficient boiler capacity on-site to meet future process heat demand of both the Dairygold facility and

to supply hot water requirements at the adjacent new Jarlsberg® Cheese plant. The new Jarlsberg®

Cheese plant facility will also include a 1,000 kW gas boiler for the generation of steam. The primary

pollutants from these boilers are oxides of nitrogen (NOx).

There is a requirement for a new emergency diesel generator to be located at the WWTP to keep the

WWTP operational in the event of a power outage or in recirculation mode in the event of an accident

or emergency situation. There is also to be an additional new emergency diesel generator to operate

the firewater pumps in the event of fire. The new Jarlsberg® Cheese plant will also its own dedicated

emergency diesel generator to keep the plant operational in the event of a power outage.

The primary pollutants from these generators are oxides of nitrogen (NOx), sulphur dioxide (SO2) and

particulates (PM). The emergency generator diesel tanks will be double skinned and have leak

detection.

Process Controls for energy generation to control and minimise emissions include:

Oxygen, temperature meters to monitor and ensure optimum operation

The services of suitability qualified external professional are employed as required to ensure

efficient operation, eg systems auditing, equipment calibration, boiler maintenance

Gas leaks will trigger alarms and shut off valves within the site and along the Bord Gáis Network.

Emergency shut-down valves on the internal gas pipeline will ensure complete shut-down of gas

supply within 60 seconds of leak detection

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5.3. Process Water Treatment

The process water requirement is supplied by 1 No. deep bore well (GW1). Water from the supply well

is pumped to the on-site process water tanks and undergoes soft water treatment and chlorination

prior to being used as process water in the cheese manufacturing plant. Treated process water will

also be supplied to the new Jarlsberg® Cheese plant.

Process Controls include:

automated dosing system controlled by pH and conductivity meters

PLC system controls the sequencing and speed of chlorination dosing system.

Metered supply to new Jarlsberg® Cheese plant.

5.4. Wastewater Management and Treatment

5.4.1. Process wastewaters

Process wastewater is mainly generated during cleaning operations (tank, truck and storage tank

washing, pipe line washing and sanitizing) during the manufacturing process. It contains milk solids,

detergents, sanitizers and milk wastes. All process wastewaters generated by the both production

plants will be directed to the DFI facility’s wastewater treatment plant (WWTP) prior to discharging. It

is proposed that process wastewater from the new Jarlsberg® Cheese manufacturing plant will be

conveyed to the DFI WWTP at an agreed volume and concentration implemented under a Service

Level Agreement (SLA) between the two businesses, to the DFI WWTP for treatment. The proposed

standard for receipt of Wastewater from new Jarlsberg® Cheese manufacturing plant is set out below.

In coming wastewater from the new Jarlsberg® Cheese manufacturing plant will be monitored by the

plant operator prior to connecting to the DFI process wastewater drainage system.

Parameter Receiving Standard

Flow 625m3/day

BOD 1,400kg/BOD

5.4.2. Wastewater Treatment

The Permission granted by An Bord Pleanála on 24th April 2018 (Planning Ref PL04.249108) includes for

upgrading of the on-site on DFI wastewater treatment plant (WWTP) site. The upgraded WWTP will

consist of the following elements: -

1. Preliminary Treatment

a. Automatic Fine Screen with Manual screen by-pass and Firewater overflow (new)

b. Proportional sampling and TOC, TN & TP Monitoring by Biotector

c. Flow measurement (in-line)

d. Inlet Pumping Station with overflow to Firewater Pumps (new)

e. Above ground Balancing Tank using duty/stand-by recirculation pumps (to include a dedicated

1,000 m3 for firewater) (new)

f. Proportional sampling point (new)

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2. Secondary Treatment

a. 2 no. Dissolved Air Flotation (DAF) units (pH/chemical adjustment and flocculated as well as

mechanical scraping)

b. 2 No. fixed bed anaerobic reactors. (Also Anoxic tanks)

c. 2 No. Nitrification/Denitrification extended aeration (fine bubble diffused air) Activated Sludge

tanks (new)

d. 2 No. Final Clarifiers

e. Final Effluent Tidal Balancing Tank. Existing 2 aeration basins to be modified for tidal holding

tanks

3. Sludge Management

a. Sludge Holding/ DAF sludge /Picket Fence Thickening Tank (new)

b. Dewatering House (new to include MCC Room)

c. GEA Westfalia UCD 345 Decanter (Existing machine to be relocated)

4. Odour Scrubbing

“Shell” type Biofilter (or similar) for odour scrubbing (new).

5. New Control building containing

a. Office & SCADA

b. MCC Room

c. Sludge Dewatering

5.4.3. Hydraulic design

The incoming design hydraulic load (DFI facility and new Jarlsberg® Cheese manufacturing plant) is

2,700 m3/d of which 1,000 m3/d is whey permeate. The whey permeate will normally be discharged

directly to the Final Effluent Holding tank but provision is made to divert it to the Activated Sludge (AS)

Plant.

The normal WWTP throughput will be 1,700m3/d. The WWTP, post Balancing tank and high-rate

treatment, will be designed to process this flow in 20 hours (120% of average), plus permeate at a rate

of 50 m3/hr to allow room to catch up in the event of an interruption i.e.

In addition to the foregoing flows, it is proposed to provide additional storage at the WWTP to cater

for Fire Water Retention in accordance with EPA Guidelines (please see the Firewater Risk Assessment

included in Appendix A to this report). This requires provision of an additional 1,000 m3 of storage

capacity reserved exclusively for Firewater retention. In the event of a fire at either of the Process

Facilities, production will stop and the storm water drains will be diverted to the WWTP.

Peak fire flow rate is 735 m3/hr. At the inlet to the Preliminary Treatment flows in excess of the 425

m3/h capacity will be diverted to a separate pump sump for lifting into the Balance/Retention Tank.

The Fire Pump Sump will have Duty/Assist storm pumps each rated 155 m3/h.

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5.4.4. Discharge controls

The discharge point has been agreed with Irish Water and is the existing Midleton Main Drainage Outfall at Rathcoursey. The discharge is to take place on the ebb tide only as required by the Midleton WWDA. Each ebb tide is approximately 6hrs 15 mins. This means that, an Outfall Holding tank is required to store treated effluent and permeate from the RO system for a total of 6.25 hours on each tide. Pumping to outfall is to be over 6.25 hours (the ebb) per tide means that 25 hours of effluent (including permeate) must be discharged in 12.5 hours. The outfall Holding Tank is sized as follows: -

(4,000/24)*6.25 = 1,085 m3

This volume will be provided by upgrading the existing Aeration basins and raising the height of the

walls by a further metre.

Prior to discharging to the outfall holding tanks, effluent will pass into a effluent monitoring chamber

complete with a divert system, based on turbidity, to the inlet Balancing Tank.

Outfall pumping Rate = (4,000/24)*25= 4,167 m3 = 333.4 m3/hr

(Initial Outfall pumping Rate (2,700 m3/d in 25 hours of effluent = 225 m3/hr)

5.5. Surface Water / Stormwater Treatment/Management

It is proposed to upgrade the on-site stormwater drainage network. The proposed on-site storm water

drainage system is designed so that the new extended facility will have three (3) independent surface

water networks/catchments within the development site. The three distinct storm water catchments

are outlined under;

Catchment 1(a) (Milk Intake/Yard Area, HGV turning areas, Weighbridge Units, staff/visitor car

parking areas),

Catchment 1(b) (new Jarlsberg® Cheese Plant)

Catchment 2 (existing Dairygold facility),

Each of these independent storm water sewer network will be designed to collect storm (surface)

water through roof drains and road gullies. The storm water networks will discharge into a storm

water monitoring/divert chamber, via full retention petrol interceptors. The storm water monitoring

chamber will analyse the storm water for pH, Conductivity and Temperature. Also prior to discharging

into the Kiltha River there will be a sampling point/chamber on the storm water networks. These

sampling locations are indicted on the storm water drainage drawings.

The storm water from Catchment 1(a) and 1(b) will be connected to a storm water attenuation tank,

before discharging into the Kiltha River via a flow regulating valve. The allowable outflow from these

catchments will be equivalent to the development site Greenfield Runoff (Qbar). The storm

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Page 25 of 32

attenuation tank is designed to store on site surface water for a 1 in 100 Year Return Period storm

event.

The storm water networks will discharge to Kiltha River through Class 1 full retention hydrocarbon

(petrol) interceptors. These petrol interceptors will be located upstream of the storm water

monitoring tank. Locating the petrol interceptors upstream of the pH/Conductivity monitors reduces

the possibility of the pH/Conductivity Analysers being tripped and also reduces the amount of silt etc.

that can settle at the head of the monitoring probes at the sampling location.

Surface water Catchment 2 (existing Dairygold facility) is an existing storm drainage network and is

currently discharging directly into the Kiltha River with no storm water attenuation on-site. This storm

water drainage network will continue to discharge directly into the river without storm water

attenuation as part of the new development.

5.6. Fire controls and firewater treatment/management

The new Jarlsberg® Cheese Plant will have a sprinkler system and fire hose reels strategically located

around the plant. A new fire water ring main will supply water to fire hydrants strategically located on

the DFI site. The fire water ring main network and the Jarlsberg® Cheese Sprinkler System will be

supplied by a dedicated fire water storage tank to ensure there is sufficient water available in the

event of a fire in compliance with FM Global requirements.

The redesigned storm water system is such that in the event of a fire/spill on site, the relevant

affected independent storm water network will be diverted into the site process drainage network for

treatment/storage at the upgraded WWTP.

The retained fire water will remain in the Inlet Balance/Fire Water Retention Tank until such time as it

can be transferred to Dairygold’s WWTP for treatment.

The combined Inlet Balance/Fire Water Retention Tank will be designed such that the required fire

water retention volume is available at all times (prior to a fire event) to ensure that the appropriate

fire water retention capacity for a fire event is maintained.

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Figure 5-1 Wastewater Treatment Plant

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5.7. Sewerage Management

The on-site sanitary wastewater drainage system will be redesigned. It is proposed that sanitary

wastewater will, subject to agreement/approval from Irish Water (IW), be collected and conveyed

separately from the site to the Mogeely Village WWTP via a connection into the existing public foul

sewer on the Castlemartyr Road. It is anticipated that the volume of domestic wastewater to be

generated by future site activities will be in the order of 9.6m3 per day. Communication with Irish

Water has indicated that there is capacity in the existing public sewer network and municipal WWTP

to accept this wastewater stream.

The proposed new foul sewer is 225mm dia. uPVC sewer laid at a minimum gradient of (1/150). This

foul sewer has a flow capacity of 41 L/sec. at a velocity of 1.0 m/sec.

5.8. Cooling water treatment/management

The DFI site employs the following for the management and treatment of cooling water:

Cooling control unit on each system that bleeds water off the systems to control the level of solids

in the condenser. This is related to the cycling of conductivity in the water and is a pre-calculated

number based on raw water conductivity.

Corrosion Inhibitor. This protects the Chillers and related Pipework from Corrosion. This is dosed

via water meter pulse and dosed as a percentage of incoming water. Failure to add inhibitor can

lead to corrosion in pipework and asset damage to condensers.

Biocide to control Bacteria in the condenser systems. Dosing is via timed dosing on a daily basis.

This controls bacteria in the systems and protects condensers from Legionella Bacteria and other

related bacteria that are harmful to both asset and health

5.9. Boiler feed-water treatment/management

The site employs the following for the management and treatment of boiler feed water:

Caustic is used as an alkalinity builder in the boilers to ensure correct pH control in Boilers. This is

dosed via dosing pump in boiler house. The pH in the boiler is between 10.5 and 12.0 as per boiler

specification. Failure to do this will lead to low pH control and corrosion of boiler Tubes.

The site uses a Phosphate based solution to control scaling in boiler. Failure to keep reserve at 20 to

70ppm may result in scaling of tubes making boilers inefficient, and may lead to tubes blowing in the

boiler. This also protects the boilers if there is slippage in softeners. This is dosed via dosing pump in

boiler house.

The site uses a boiler solution Bi-sulphite based to control oxygen in boiler. Failure to keep reserve at

30 to 70ppm will result in oxygen entering system through the supply of water. This will lead to oxygen

pitting and corrosion taking place in Boiler, hot well and related pipework. This will result in extensive

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Page 28 of 32

damage to boilers and related pipework that can lead to catastrophic damage to systems. This is

dosed via prominent dosing pump in boiler house.

The site uses automatic blowdown units to blowdown the hot water boilers to remove solids and keep

Total Dissolved Solids (TDS) within specification and keep boilers clean and clear. The steam boiler is

blown down manually.

5.10. Refrigeration

The refrigeration plant is an ammonia R717 plant and includes the following key operational and

control systems to ensure efficient performance and promote energy efficiency, water conservation

and waste minimisation:

The refrigeration system and automation are designed to ensure that the refrigeration system

load will track closely the cooling load required in the factory.

Fixed refrigerant leak detectors to give early warning of a dangerous concentration of

refrigerant vapour in the surrounding air of a refrigerating system and of pollution of the

environment.

MCC & control panel. The Ammonia alarm is linked backed to the fire panel.

Motor efficiency will be upgraded to IE3 minimum where appropriate.

Condenser fans will be upgraded to have variable speed control for good control and

efficiency.

5.11. Compressed air generation

Compressed air is used extensively at the site for the operation of pneumatic valves and motors.

The compressors are fully automated and use line pressure control systems to monitor demand.

Typically, a drop in pressure signals an increase in demand, which is corrected by increased

compressor output. Rising pressure, indicating a drop in demand, causes a reduction in compressor

output. The automated system will monitor these changes in pressure and adapt the air supply to the

changing air demand.

Multi-pressure system in place to meet differing generating and user requirements.

Increased filtering at points of uses

Pipe diameter appropriately designed to Reduce frictional pressure losses

VSD on Main air compressor supplying the plant

external cool air used as intake air

Compressors use line pressure control systems to monitor demand. Typically, a drop in pressure

signals an increase in demand, which is corrected by increased compressor output. Rising pressure,

indicating a drop in demand, causes a reduction in compressor output. system monitors changes in

pressure and adapt the air supply to the changing air demand.

Maintenance programmed to manage leaks and routine filter replacement

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5.12. Laboratory Facilities

The laboratory facilities at Mogeely are involved in product quality assurance testing and final product

testing and grading. The laboratory facilities also undertake chemical analysis of process effluent and

stormwater emission environmental testing.

6. ABATEMENT SYSTEMS The only abatement systems employed at the installation is the on-site Wastewater Treatment Plant.

Refer to section 3.4.4.2 above.

7. MATERIALS HANDLING AND STORAGE FACILITIES The range of materials onsite can be categorised as follows:

Food Grade Raw materials

Intermediates and Finished Products

Chemicals

Fuels

The handling, storage and internal distribution of each category of material is described in the

following sections.

Food Grade Raw Materials

Food Grade Raw Materials handled on onsite comprise both liquid and dry materials. All raw liquid

and bulk dry food grade materials will be stored in a number of dedicated silos and tanks.

The transfer of materials from the storage silos and tanks to processing will be conveyed by

overground piping systems. Cross contamination between the environment and the conveyed

material is eliminated since the conveying systems are closed.

Other dry food grade material inputs are typically delivered in bagged packaging and these will be

stored on pallets in dedicated material storage areas and manually transferred to the production

processes as required.

All liquid storage tanks and silo will be suitably bunded to prevent pollution risks of any spills/leakages.

This is a redevelopment of an existing facility with all bunding and containment structures to be

constructed in line with the EPA’s Guidance Note for Storage and Transfer of Materials for Scheduled

Activities. Bunds will be 110% of largest tank or 25% of total volume of silos. All such newly installed

silos and tanks, constructed containment structures, and material transfer systems will be tested in

accordance with EPA Guidance. This will include routine visual inspection of bunds and overground

pipelines and bund and tank integrity testing to be undertaken every three years.

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Intermediates and Finished Products

All intermediate products will be stored in a number of dedicated tanks. The transfer of intermediates

for processing will be conveyed via a network of above ground pipelines.

All intermediates storage tanks and silos will be suitably bunded to prevent pollution risks of any

spills/leakages. This is a new redevelopment of an existing facility with all bunding and containment

structures being constructed in line with the EPA’s Guidance Note for Storage and Transfer of

Materials for Scheduled Activities. Bunds will be 110% of largest tank or 25% of total volume of silos.

All such newly installed silos and tanks, constructed containment structures, and material transfer

systems will be tested in accordance with EPA Guidance. This will include routine visual inspection of

bunds and overground pipelines and bund and tank integrity testing to be undertaken every three

years.

Finished cheese products will be stored internally in the dedicated storage building prior to dispatch

(Building No. 02).

Chemicals

All chemicals and chemical cleaning mixtures held on site will be stored in dedicated containers or

storage tanks which will be suitably bunded to retain the contents in the event of a spill/leak.

All chemicals will be segregated according to their individual properties and stored appropriately.

Large volumes of incoming chemicals will be stored in a dedicated bulk chemical storage bund

(Storage bund 40). A number of individual cleaning in place (CIP) storage tanks will be stored in bunds

located adjacent to their associated processes. Refer to Drawing No. 4.

Transfers from the bulk chemical storage tanks to the CIP tanks will be via a network of above ground

pipelines.

This is a new redevelopment of an existing facility with all bunding and containment structures being

constructed in line with the EPA’s Guidance Note for Storage and Transfer of Materials for Scheduled

Activities. Bunds will be 110% of largest tank or 25% of total volume of silos. All such newly installed

tanks, constructed containment structures, and material transfer systems will be tested in accordance

with EPA Guidance. This will include routine visual inspection of bunds and overground pipelines and

bund and tank integrity testing to be undertaken every three years.

Any smaller quantities of chemicals to be used on site will be stored in close to their points of uses.

These chemicals will be stored on suitable self contained bunds or spill trays.

WWTP chemicals will be stored at the WWTP. These chemicals will be stored on suitable self

contained bunds.

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Laboratory reagents will be stored in the Lab/Admin Building.

Empty chemical drums or IBCs requiring disposal will be stored within a designated area of the site

suitable for the storage of these containers. Refer to Drawing No. 15.

Fuels

The primary fuel in use the installation is natural gas which is piped to the site gas compound. The

location of the gas compound is shown on Drawing No.4.

Diesel is held on site as a back-up fuel for the emergency generator/firewater pumps. This will be

stored in a dedicated diesel storage tanks and will be suitably bunded in line with the EPA’s Guidance

Note for Storage and Transfer of Materials for Scheduled Activities.

8. ALTERNATIVES The expansion of the Dairygold Food Ingredients installation at Mogeely is based on scaling up the already existing process and technology on site. The main alternatives considered relate to disposal options of the treated process wastewater.

A number of alternatives to the option chosen for the disposal of treated effluent were considered,

none of which was feasible. These local options included:

Discharging further down the R. Kiltha or R. Womanagh catchments, both of which were excluded from further consideration on environmental grounds due to insufficient capacity to accommodate the discharge volumes.

Infiltration to groundwater which was excluded from further consideration on feasibility grounds as the surrounding lands are liable to flooding.

disposal by means of constructed wetland with final discharge to surface waters would not

only be impractical with regard to the extent of lands that would be required for such a

proposal and the ability of the Developer to acquire these lands, but would also be

unworkable due to lands being within floodplains.

alternative disposal route to coastal waters at Ballycotton was not a viable alternative option.

Currently the necessary outfall infrastructure is not in place at this location, or at any other

location along this section of coast, and there is substantial uncertainty of a realistic prospect

of the Developer acquiring the necessary consents in order to deliver this proposal. There are

a number of environmental considerations relevant to this option as set out below.

- While a Foreshore Licence has been issued for a proposed treated effluent outfall at

Ballycotton, into Ballycotton Bay (not the open sea) pursuant to the White Young Green

designed Sewerage Scheme for Castlemartyr, Saleens, Cloyne and Ballycotton, the Wastewater

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Discharge Authorisation (WWDA) application, and WWDA issued, was for Ballycotton only

(strictly domestic) and for the treated effluent from 1,420 p.e. This outfall has not been

constructed nor is it on the Irish Water Capital Investment Programme.

- the Hydrometric assessment of the outfall options for Ballycotton focused on bacteriological

quality in relation to Bathing Waters and did not address nutrients. The area of the coastline

between Garryvoe and Ballycotton is designated as an SPA. For the Dairygold discharge to be

accommodated as part of the proposed Ballycotton outfall both the Foreshore License and the

WWDA would have to be revised to accommodate the possible twelvefold increase in flows to

the Ballycotton site.

The current proposal to discharge treated wastewaters to the Midleton main drainage sewer at

Rathcoursey is considered the best viable option.

Appropriate management and separation of wastewater streams will be undertaken. The proposal

includes a Whey Permeate RO Plant which effectively separates whey permeate into collectable solids

and clean water thus is a Best Available Technology (BAT) for treatment of wastewater at source. CIP

systems will be in accordance with Best Available industry standards (BAT) and reduces potential

additional wastewater loads by recycling where feasible and managing the number of CIP washes.

The proposal includes a bespoke biological activated sludge plant particularly suited to the treatment

of dairy wastewaters. This will provide the necessary treatment to ensure the final wastewater will

comply with statutory limits for Industrial discharges.

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APPENDIX A

FIRE WATER RISK ASSESSMENT

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attachment-4-8-1-operational report · milk tankers are directed to the milk reception bays where...

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