(Re)using water in the dairy sector

Dairy processors are challenged to conserve water not only by reducing fresh water consumption but also by using measures to reuse water without compromising on the hygienic quality and safety of the products. Reused water is water that is considered suitable for reuse is the one that has been recovered from a processing step, including from the food components, and that after subsequent reconditioning treatment(s), as necessary, is intended to be (re)used in the same, prior, or subsequent food processing operation.