How do you produce quality milk? CIP requirements are a good start.
24 December 2013
Equipment that is used to produce milk and dairy products must be properly cleaned and maintained at all times for hygienic reasons. There are many chemical and physical processes that are required for complete cleaning. For example, it is required to specifically sanitise all milking equipment before and after the production process. This particular process is known as Clean in Place (CIP)
Do you know the requirements for CIP cleaning?
The CIP cleaning process provides a circulated cleaning solution to all milk-contacted surfaces. Some of the most important factors that must be controlled in CIP are:
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Time
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Temperature
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Water Volume
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Chemical Balance
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Flow Velocity
The CIP wash cycles include the following operations:
Pre-wash rinse-
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Immediately after milking, a 110-120 degrees F flush
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Do not re-circulate (runoff must be diverted to drain)
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Removes 95% of soil
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Heats equipment
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No chemicals used
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Rinse until clear
Wash Cycle –
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Chlorinated alkaline cleaner
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Circulate for 10 minutes.
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Starting temperature 170 degrees F
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Discharge temperature 120 degrees F
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Wash solution pH 11-12
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Total alkalinity 1000-2000ppm
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Active chlorine 120-170ppm
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Removes milk fat, proteins, and minerals
Acid Rinse-
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Solution pH 3 (Optimum)
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Starting temperature is 120-140 degrees F.
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Circulate for 5 minutes.
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Removes chlorine, detergent, and mineral residues
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Inhibits bacterial growth
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Increases chemical activities
Sanitising Cycle-
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Sanitise using an EPA-registered sanitiser.
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Cycle for 25 minutes before milking,
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Starting temperature 95-100F
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Follow instructions on the Sanitiser label.
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Kills ALL bacteria
Additional Best Practices to Develop and Maintain Good Housekeeping:
- Use a manual cleaner for all manual surfaces
- Hand wash and acid rinse all small parts not normally in contact with the CIP process
- Hand-wash all exterior surfaces of equipment
- Sanitise all parts before use
- Clean all walls, floors, and the general areas
Siemens has specifically designed a magnetic flow meter to meet the needs of many applications in the Food and Beverage Industry. This meter now has the Pasteurised Milk Ordinance (PMO) certification and is available for use in the dairy market, enabling you to produce high-quality milk.