Cleaning Techniques in

Dairy Industry
Submitted by
ANANTHU KRISHNA V M &YADHU KRISHNA V R
Introduction

Cleaning is the process in which unwanted matters

including food poisoning and spoilage
microorganisms are removed to prevent
contamination of products.
 Sanitization reduces the microbial load of cleaned
surface to a level, which is considered to be safe
for handling and processing of dairy and food
products.
Importance of Cleaning

Should be properly cleaned because of milk as

excellence source of microbes.
Chemicals, detergents should not affect the
equipment's.
 Cleaning and Sanitizing is complementary
processes.
Objectives of Cleaning

 Physicalcleanliness – removal of all visible dirt

from the surface.
 Chemical cleanliness – removal not only of all
visible dirt but also of microscopic residues that
can be detected by taste or smell but are not
visible to the naked eye.
 Bacteriological cleanliness- attained by
disinfection
 Sterile
cleanliness- destruction of all
microorganisms
CIP

 Circulatory cleaning-in-place (CIP) systems

adapted to the various parts of a processing plant
have been developed to achieve good cleaning
and sanitation results.
 Cleaning operations must be performed strictly
according to a carefully worked out procedure in
order to attain the required degree of cleanliness.
 PRE-RINSING WITH WATER

 Should be carried out immediately after the production run.

 Otherwise, the milk residues will dry and stick to the
surfaces.
 Milk fat residues are more easily flushed out if the pre-rinsing
water is warm, but the temperature should not exceed 55
°C, to avoid coagulation of proteins.
 Must continue until the water leaving the system is clear, as
any loose dirt left will increase detergent consumption.
 Cleaning with Chemicals
 Usually washed off with alkaline and acid detergents.
 The detergent must also be capable of dispersing dirt
and encapsulating the suspended particles to prevent
flocculation.
 Polyphosphates are effective emulsifying and
dispersing agents that also soften water.
 The most commonly used are sodium triphosphate
and complex phosphate compounds.
Alkaline Detergents

 These are generally available and economical.

 Themore common of these are sodium hydroxide
or caustic soda (NaOH); sodium bicarbonate,
(NaHCO3); sodium carbonate or soda ash
(Na2CO3); sodium sesquicarbonate (Na2CO3
NaHCO, 2H,O), and trisodium phosphate (Na3PO4
12H2O).
Acids

 Acidshave come into increasing use as dairy

detergents.
 They are generally used in weak solutions of
about 0.1% or slightly more.
 Those more commonly used are phosphoric and
nitric acids
Cleaning and sanitization of Milk
Cans and Tankers
 Manualwashing: Small plants are not equipped
with mechanical can washers and employ manual
washing methods.
 Manualwashing can be aided by installation of
can washing trough, can scrubber, and can rinsing
and steaming block.
Mechanical Washer

 In mechanical washing, the can is usually passed

over a succession of jets emitting water, cleaning
solution, hot water, steam and air.
 Where the operation is big and manual washing is
considered difficult and uneconomical, washing is
done mechanically.
Conclusion

 Cleaning is the important factor in dairy

processing industry.
 Efficiency of cleaning improves the dairy product
quality.
 Without proper cleaning, the milk will spoil
easily.
THANK YOU😊