Chloride in cheese manufacturing wastes to be landspread on agricultural land

Landspreading remains an environmentally acceptable option for disposal of liquid dairy wastes, such as whey, whey permeate and drug residue-contaminated milk, if proper application rates are followed. Recent groundwater quality concerns have led to new restrictions on total chloride concentrations of liquid waste used for landspreading. This study assessed the total chloride content of milk, whey and whey permeate from Wisconsin cheese plants from September 1991 to September 1992. No significant seasonal variation in milk or whey total chloride content was observed. Whey from Mozzarella, Brick and Colby cheese had significantly higher total chloride concentrations than whey from Swiss and Cheddar cheese production. There was no correlation between total chloride in whey and pH or per cent total solids of the whey. Based on the current study, landspreading rates for whey and whey permeate will need to be reduced to comply with new chloride limitations.