Pollutant removal from cheese processing effluent using effective indigenous natural scavengers.

The goal of this study was to come up with an efficient method for treating cheese production wastewater. Because the effluent has a higher concentration of organic and inorganic materials, the indigenous microbial treatment process was used to effectively remove total dissolved solids (TDS), chemical oxygen demand (COD), and color without the addition of any nutrients. The indigenous microorganisms were tested for color, TDS, and COD elimination by growing them in "nutrient broth medium" loaded with different amounts of cheese effluent.