Wastewater Case Study | Wisconsin Cheese

Meister Cheese Company, a family-owned and operated cheese manufacturing company focuses on sustainable practices, including treating their own wastewater in an anaerobic digester.
Because of inhibitory surfactants, Meister struggled to maintain the health of their anaerobic digester. As a result, the plant was overloaded and difficult to operate and maintain. Their only option was either reduce cheese production or haul away high-strength waste at a significant cost.
Meister turned to Moleaer’s nanobubble technology, which uses air and water to generate in-situ clean chemistry and selectively removes inhibitory compounds prior to anaerobic treatment.
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