METHODS OF CLEANING AND SANITIZING OF DAIRY UTENSILS

METHODS OF CLEANING AND SANITIZING OF DAIRY UTENSILS is the removing of particles from the surface of utensils

CLEANING AND SANITIZING OF DAIRY UTENSILS is done with cleaning agents.

Cleaning agents;

*Detergents

*Solvent cleaner

*acid cleaners

Sanitizing:-

this process is done by heat and chemicals. Before sanitizing we must be done clearing with utensils.

Significance:

these methods are done to remove that medium that bacteria need to grow and also kills the present bacteria.it also removes the dirt and the germs present on the surface. these procedures are used to prevent the disease. Dirt has microorganisms and nutrients that will allow microbes to grow so cleaning and sanitizing prohibits their growth.

Cleaning and sanitizing of utensils

Three steps are

• washing/cleaning
• sanitizing
• drying

Methods of cleaning Dairy Utensils

This method includes

1) Hand Washing

2) mechanical washing

3)cleaning-in-place(CIP)

Hand washing :

• Firstly prepare the detergent mixture .it is to give minimum alkalinity in a tub or tank and maintain the climate or temperature.
• then rinse with the cold water.
• pour the detergent mixture into the utensils and brush them with a punch or clean brush.
• again wash with cold water and remove the detergent too.
• dry the utensils for some time.
• sanitize  the utensils

Mechanical washing:

• This is mostly for the bottle and can washing.
• Cleaning in place (CIP): THIS system does not need daily cleaning of utensils. Some benefits of this system are
• it gives uniform treatment for a uniform time.
• no damage to the utensils
•  save the time and money
• no contamination  of utensils
• also the utensils get improvement  in their form

IF this system will not operate well it cause many problems. it will low the quality of milk and farmers will face many other problems as well so the operation of the system must be proper.

Methods of Sanitizing

1)Heat 

2) Chemicals

Heat :

this method is done by *steam *hot water and *hot air. Hot water is the most used treatment. The temperature of hot water must be at least 77C.

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Chemicals  :

1. chlorine
2. Iodine
3. quaternary ammonium.
4. ~We must balance the amount of sanitizer. A little amount will not remove the dirt and a large amount will prove toxic. so their concentration must be balanced.
5. ~Also balance the temperature which is between 13 to 120 degrees centigrade.
6. ~time is also be managed so that sanitizer work to kills the germs.
7. ~Sanitizer should also be tested before use

Chlorine:  it is mostly used in dairy industries

Iodine: it is used in the form of iodophors in milk plants.

• *Quaternary ammonium compounds (cations), chlorine dioxide, and acid sanitizers are also used.
• *bleach is also a sanitizing agent.
• *blue concentrate is also used in this method.
• *dish soap and comet powder can also be used in cleaning and sanitizing.

References;

Dairy Practices Council.  1995. DPC #4 Guidelines for installation, cleanings, and sanitizing of large parlor milking systems, Keyport, NJ.

METHODS OF CLEANING AND SANITIZING OF DAIRY UTENSILS

Dream, P. You can avoid dairy chemical accidents. October 10, 1999 issue, Hoard‘s Dairyman.

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