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Farm Building and Infrastructure
Buildings & Infrastructure
Food processing wastewater >>> irrigation?
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<blockquote data-quote="sjt01" data-source="post: 7375644" data-attributes="member: 30726"><p>The farm runs on borehole, the cheese room on mains as it keeps the EHO happy. We normally make 3 days a week, so there is time to deal with the cheeses, orders, cleaning down etc. Have you joined the SCA? <a href="http://www.specialistcheesemakers.co.uk/" target="_blank">http://www.specialistcheesemakers.co.uk/</a> Good technical support, brilliant parties on the annual farm visit and AGM (Covid permitting).</p><p>Our whey and the cow slurry goes into our anaerobic digester which provides electricity and heat for cheesemaking etc., but I guess your whey will go to the pigs. Charles Martell's whey fed GOS pork tastes fantastic.</p><p>Parlour washings and cheese room washings go to the dirty water lagoon, 350m3 for 110 milkers. It also collects rainwater from cow areas to avoid pollution. We pump out to a Briggs Rotorainer.</p><p>We may have some equipment we have grown out of for sale, let us know if you are looking for anything. Also the SCA have a for sale and wanted in the magazine. We started cheesemaking 20 years ago with 180 litres twice a month.</p></blockquote><p></p>
[QUOTE="sjt01, post: 7375644, member: 30726"] The farm runs on borehole, the cheese room on mains as it keeps the EHO happy. We normally make 3 days a week, so there is time to deal with the cheeses, orders, cleaning down etc. Have you joined the SCA? [URL]http://www.specialistcheesemakers.co.uk/[/URL] Good technical support, brilliant parties on the annual farm visit and AGM (Covid permitting). Our whey and the cow slurry goes into our anaerobic digester which provides electricity and heat for cheesemaking etc., but I guess your whey will go to the pigs. Charles Martell's whey fed GOS pork tastes fantastic. Parlour washings and cheese room washings go to the dirty water lagoon, 350m3 for 110 milkers. It also collects rainwater from cow areas to avoid pollution. We pump out to a Briggs Rotorainer. We may have some equipment we have grown out of for sale, let us know if you are looking for anything. Also the SCA have a for sale and wanted in the magazine. We started cheesemaking 20 years ago with 180 litres twice a month. [/QUOTE]
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Food processing wastewater >>> irrigation?
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