Cheesemakers in Ontario are taking a hard look at their water use with an eye to improving quality and sustainability.
Though the industry is considered a “medium” water consumer by experts, an estimated 10,000 litres of water go into producing a single pound of cheese when the entire production line is taken into account.
It takes approximately five litres of milk to create a pound of cheese, but factor in the water consumed by dairy cattle, the water used to grow the feed for the cows, washing and sterilization equipment and brining, and the litres quickly add up.
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