Recovered water vapour helps UK dairy producer reduce fresh water use by 20%

Published: 02/02/2021

Good management of water resources is central to the operation of a dairy factory. At Dairy Crest Davidstow, water vapour produced during the evaporation of whey is already recovered to meet around 50% of site requirements and the Creamery uses a range of simple solutions to reduce freshwater abstraction, such as optimisation of automated cleaning systems, fixing leaks and using low water cleaning methods.

These measures have contributed to more than a 20% reduction in relative fresh water imported to Davidstow since 2007/08.