Dairy wastewater management in EU: Produced amounts, existing legislation, applied treatment processes and future challenges.

Dairy industry consumes high water amounts and generates highly contaminated wastewater. EU-27 is the second largest milk producer and the main cheese exporter in the world. The main objectives of the current study was to estimate the amounts of dairy wastewater (DWW) that are produced annually in different EU countries and to present the relevant existing EU legislation. The main treatment practices currently applied as well as the future opportunities for sustainable DWW management were also discussed. According to the results a total amount of 192.5 × 106 m3 of DWW are annually produced in EU-27 countries, 49% of them are due to the production of cheeses, while 19%, 18% and 13% are due to the production of drinking milk, acidified milk and butterfat products, respectively. Six countries (Germany, France, Italy, Poland, Spain and Netherlands) contribute to the generation of more than 73% of DWW, while the annual per capita DWW production ranges between 36 L (Luxembourg) and 1441 L (Ireland). Since 2019, EU has established best available techniques (BAT) for the dairy industry in order to achieve efficient monitoring of the produced wastewater, reduced water consumption and increased resource efficiency. The main on-site treatment processes that are currently applied include in series wastewater pretreatment for the removal of fat and pH adjustment, anaerobic or/and aerobic biological processes for the decrease of organic loading and nutrients and use of membranes for the cases that recovered water is going to be reused. Limited information is so far available for the operational treatment cost of the different processes. Data originated from a large dairy industry in Cyprus showed an operational cost equal to 1.21 €/m3 of treated wastewater. The main future challenge for the dairy industry and water treatment sector is the adoption of novel processes aiming to DWW valorization under the frame of circular economy.

Hidden Symmetry of Vanishing Love Numbers.

We show that perturbations of massless fields in a black hole background enjoy a hidden SL(2,R)×U(1) ("Love") symmetry in the properly defined near zone approximation. Love symmetry mixes low- and high-frequency modes. Still, this approximate symmetry allows us to derive exact results about static tidal responses. Generators of the Love symmetry are globally well defined for any value of black hole spin. Generic regular solutions of the near zone equation for linearized perturbations form infinite-dimensional SL(2,R) representations. In some special cases, these are highest weight representations. This situation corresponds to vanishing Love numbers. Other known facts about static Love numbers also acquire an elegant explanation in terms of the SL(2,R) representation theory.

In situ biogas upgrading and enhancement of anaerobic digestion of cheese whey by addition of scrap or powder zero-valent iron (ZVI).

Cheese whey is an easily biodegradable substrate with high organic matter that can be anaerobically digested to biogas; however, the process is often inhibited by excess acidification due to the presence of undissociated volatile fatty acids and requires considerable concentration of alkaline buffer. The current study investigates a new approach for biogas upgrading, and increase of total CH4 in conjunction with buffering acidification by using zero-valent iron (powder and scrap metals at concentrations 25, 50, and 100 g/L) in anaerobic granular sludge and cheese whey under mesophilic batch conditions. During the first 2 cycles (total 34 days), a high performance was found in anaerobic bottles with 25 g/L powder zero valent iron (PZVI) and 50 g/L scrap zero valent iron (SZVI) since they had a higher total CH4 production compared to anaerobic bottles free of ZVI, as well as 97% CH4 composition in produced biogas compared to 74% CH4 for anaerobic bottles free of ZVI. Under these conditions, no additional NaOH was added to anaerobic bottles with 25 g/L PZVI and 50 g/L SZVI to increase the pH and at the end of 2nd cycle the concentration of VFAs was substantially lower compared to the anaerobic bottles free of ZVI. However, no positive effects of ZVI in terms of alkaline buffer were found at the 3rd and 4th cycle probably due to ZVI inactivation outer surface layer. Based on the experimental findings (anaerobic bottles: (a) 25 g/L PZVI, (b) 50 g/L SZVI and (c) free of ZVI) an economic comparison for anaerobic digestion of cheese whey by large scale was contacted and pointed out that the best scenario was the anaerobic digestion by addition of 50 g/L SZVI, followed by anaerobic digestion free of ZVI and last was the anaerobic digestion by addition of 25 g/L PZVI. This study highlights a new proof of concept for in-situ biogas upgrading and alleviation of acidification by addition of 50 g/L SZVI or 25 g/L PZVI during anaerobic digestion of cheese whey.