Post by Chemtech International Inc

Did you know that for every 1 lb of Greek yogurt produced, roughly 3 lbs of acid whey are generated as a byproduct? For dairy processors, that means a high-volume, low-pH waste stream that ferments fast — producing hydrogen sulfide (H2S), foul odors, and real compliance risk. At Chemtech International, we treat this at the source with three targeted biological solutions: 🔬 𝗠𝗶𝗰𝗿𝗼𝗯𝗲-𝗟𝗶𝗳𝘁 𝗜𝗡𝗗 — A liquid microbial culture that degrades H2S, mercaptans, fatty acids, and oils directly in lagoons, storage tanks, and activated sludge systems. Built to handle the pH shock loads that CIP cleaning cycles create. 🧪 𝗖𝗛𝗠-𝟮𝟬𝟱 — A concentrated bacterial powder formulated for food processing waste. Targets fats, greases, and proteins at the concentrations dairy facilities generate, reducing BOD, COD, and TSS in effluent. 💧 𝗠𝗶𝗰𝗿𝗼𝗯𝗲-𝗟𝗶𝗳𝘁 𝗢𝗖-𝗜𝗡𝗗 — Organic-based odor control that permanently binds H2S and sulfur compounds on contact. Effective across pH 5.0–9.5, making it ideal for the variable conditions of yogurt slurry systems. Together, these products reduce hauling costs, protect workers from H2S exposure, and keep facilities on the right side of discharge regulations. 📖 Read the full breakdown: 👉 https://lnkd.in/e3XE2thx #WastewaterTreatment #DairyIndustry #H2S #OdorControl #FoodProcessing