Researchers from South Dakota State University (SDSU), a renowned public research university in the United States, have successfully introduced nanobubble technology to improve dairy wastewater treatment. This innovation was implemented at Valley Queen Cheese, a prominent cheese producer located in Milbank, South Dakota. Led by Associate Professor Maneesha Mohan, the project resulted in significant enhancements in water quality, including a 134% increase in dissolved oxygen and reductions in suspended solids, all without the use of added chemicals. This breakthrough offers a sustainable and cost-effective solution for the dairy industry’s environmental challenges.
Researchers at South Dakota State University (SDSU), a prominent research institution in the United States, have pioneered the use of nanobubble technology to advance wastewater treatment in the dairy industry. The breakthrough application took place at Valley Queen Cheese, a leading cheese manufacturing company based in Milbank, South Dakota, resulting in major improvements in wastewater quality without the use of chemical additives.
Led by Associate Professor Maneesha Mohan, the SDSU research team applied nanobubbles—tiny gas-filled bubbles 2,500 times smaller than a grain of salt—into the dairy plant’s wastewater systems. These bubbles remain suspended in liquid for extended periods, allowing them to break down pollutants more efficiently than conventional methods.
The introduction of this technology led to a 134% increase in dissolved oxygen, along with significant reductions in suspended solids and oxygen demand in the wastewater. Importantly, these improvements were achieved without the use of additional chemicals, presenting a cleaner and more sustainable alternative to traditional treatments.
“This technology represents a scalable and cost-effective approach for the dairy industry to manage wastewater sustainably,” said Professor Mohan. “It enhances both operational performance and environmental responsibility.”
The successful implementation at Valley Queen Cheese showcases the potential of nanobubble technology to help dairy processors meet increasing environmental standards while maintaining efficiency. It marks a transformative step forward for sustainable practices in one of the most water-intensive segments of the food industry.
With this innovation, SDSU and Valley Queen Cheese highlight how industry-academic partnerships can drive meaningful environmental solutions, aligning economic viability with ecological sustainability.
