Dairy processors—especially ice cream manufacturers—face some of the toughest wastewater challenges in the food industry. High levels of fats, oils, and grease (FOG), fluctuating pH from constant product changeovers, surging TSS, and residue from syrups, fruit pastes, nuts, and chocolate make treatment both complex and costly. Clean‑in‑Place (CIP) cycles only amplify the problem, sending large bursts of organics down the drain multiple times a day.