References for permitted Chlorine in Dairy Water

Hello, I work in a Dairy Company and there is debate on 0.2 ppm target on chlorine. The maximum limit is 0.4 ppm. Please let me know if anyone knows about the standard and the reason behind this limit. I will appreciate it if someone can help me and share some reference document. Thank you. Regards, Kash

Hi

It is the limit of chlorine in Dairy water which is 0.4ppm. I am Sorry forgot to mention earlier 

Hi

It is the limit of chlorine in Dairy water which is 0.4ppm. I am Sorry forgot to mention earlier 

Is "Dairy water" the same as public tap (drinking) water ?

to be clear, .4ppm chlorine in the water you use in process?  Operations and Sanitation?

to be clear, .4ppm chlorine in the water you use in process?  Operations and Sanitation?

I deduce the OP is seeking justification for the Process (and tap) water to have a free chlorine level of 0.2 ppm as against the (stated) (UK) maximum[?] level of 0.4 ppm.

@kash - I'm not sure about source of yr UK values but this is WHO's opinion (attachment below) -

The WHO  recommended  level  for  drinkable  water  is
0.2–0.5  ppm  minimum  (14,  15)  and  2–5  ppm
maximum  (12,  13)  free  chlorine.  With  respect
to  time,  the  minimum  free  chlorine  level  should
be  0.5  ppm  after  30  minutes  contact  time  at
a  pH  of  less  than  8  with  a  turbidity  less  than
1 nephelometric turbidity unit (NTU) (1).

 

chlorine in drinking water(2019).pdf   790.68KB   7 downloads

(not sure how minimum/maximum can be a range but taken on trust)

Also see this UK-related post, esp 1st attachment -

https://www.ifsqn.co...uct/#entry40225

Not too sure if this responds to yr query or not. :smile:

to be clear, .4ppm chlorine in the water you use in process?  Operations and Sanitation?

yes please, and the target is 0.2 ppm

thank you  :smile:

I deduce the OP is seeking justification for the Process (and tap) water to have a free chlorine level of 0.2 ppm as against the (stated) (UK) maximum[?] level of 0.4 ppm.

 

@kash - I'm not sure about source of yr UK values but this is WHO's opinion (attachment below) -

 

WHO -chlorine_levels.pdf

(not sure how minimum/maximum can be a range but taken on trust)

 

Also see this UK-related post, esp 1st attachment -

 

https://www.ifsqn.co...uct/#entry40225

 

Not too sure if this responds to yr query or not. :smile:

Also curious if you've tested for chlorine yourself..........is it actually .2ppm FREE chlorine or total

Your well and the municipal source are 2 very different issues

The municipal water source has to meet a predetermined standard 

https://www.water.or...drinking-water/

Here is the link for well water---but your well supply since used in manufacuring must also meet the drinking water standard for municipal water 

https://www.dwi.gov....water-supplies/

A target of .2ppm makes perfect sense because managing how much chlorine to use is not perfect science (unless of course you're a chemist) so target low incase too much is added and you're not over the legal allowable limit because then you CAN"T use it!  (until you run the water down the drain until the chlorine levels are ok)

Also curious if you've tested for chlorine yourself..........is it actually .2ppm FREE chlorine or total

 

 

Your well and the municipal source are 2 very different issues

The municipal water source has to meet a predetermined standard 

https://www.water.or...drinking-water/

 

Here is the link for well water---but your well supply since used in manufacuring must also meet the drinking water standard for municipal water 

https://www.dwi.gov....water-supplies/

 

 

A target of .2ppm makes perfect sense because managing how much chlorine to use is not perfect science (unless of course you're a chemist) so target low incase too much is added and you're not over the legal allowable limit because then you CAN"T use it!  (until you run the water down the drain until the chlorine levels are ok)

Hi Scampi,

Opinions likely vary with locale and probably the targeted process application, eg this extract comes from a UK pig manufacturer (file in previous link) -

The water should be continuously disinfected, either by hand dosing or by the use of auto-dosing
systems (details of which are available from Agil).  The water is dosed to a sufficient level to achieve a
residual ‘free available chlorine’ level of about 0.5ppm (mgs per litre) at the last drinking water point in
the line.  The ‘free available chlorine’ level can be simply measured by using Free Chlorine Test Strips.  
Where the residual ‘free available chlorine’ level cannot be measured, then a dosage of 1.5 to 3ppm
has been shown to be effective in clear water, and 4 to 6ppm in dirty water [!].  This will keep the water
disinfected and help prevent the build up of biofilm and algae.

 

I agree milk might be a more sensitive item than the above.

IMEX of raw seafood, water was dosed around 1-3ppm which assisted in maintaining low bacterial counts in the environment.

I also noticed this UK comment regarding an accidental over-dosing -

Thanks Scampi  :smile: Its a free Chlorine..

Also curious if you've tested for chlorine yourself..........is it actually .2ppm FREE chlorine or total

 

 

Your well and the municipal source are 2 very different issues

The municipal water source has to meet a predetermined standard 

https://www.water.or...drinking-water/

 

Here is the link for well water---but your well supply since used in manufacuring must also meet the drinking water standard for municipal water 

https://www.dwi.gov....water-supplies/

 

 

A target of .2ppm makes perfect sense because managing how much chlorine to use is not perfect science (unless of course you're a chemist) so target low incase too much is added and you're not over the legal allowable limit because then you CAN"T use it!  (until you run the water down the drain until the chlorine levels are ok)