Microbiological study of effluents from artisanal cheese factories

Abstract

In Tandil (Buenos Aires province) there are artisanal cheese factories, which are mostly located in rural
areas. Seven cheese factories were selected, and sampling was carried out for 4 years to evaluate the
microbiological quality of their effluents. Different ways of effluent disposal were identified: by direct
discharge to the environment, or with a system of pools or stabilization lagoons. A total of 41 samples
were microbiologically analyzed and the contents of thermotolerant coliforms were compared to the
limits of the regulations by the Water Authority of the province of Buenos Aires. The results showed
that 50% of the samples exceeded the required limit of thermotolerant coliforms. Escherichia coli,
Enterococcus spp., and other enteric bacteria were also found in some of the samples. The problems
encountered in the discharges were related to the lack of adequate advice to adopt efficient treatment
systems and also to the cost involved in their implementation.