Study of Cleaning and Sanitization of Dairy Equipment

By Skumar -

 

Study of Cleaning and Sanitization of Dairy Equipment


Introduction

Cleaning and sanitization of dairy equipment is a critical operation in the dairy industry. Milk is an excellent medium for microbial growth; therefore, improper cleaning can lead to spoilage, food-borne diseases, off-flavours, reduced shelf life, and economic loss. This study explains the principles, methods, chemicals, and steps involved in effective cleaning and sanitization of dairy equipment.

Importance of Cleaning & Sanitization in Dairy Plants

  • Prevents microbial contamination

  • Maintains milk quality and safety

  • Prevents formation of milk stone

  • Increases equipment life

  • Essential for FSSAI and quality standards

  • Reduces product spoilage and wastage

Difference Between Cleaning and Sanitization

Aspect                      Cleaning                                                   Sanitization
PurposeRemove dirt, milk residuesKill microorganisms
UsesDetergentsSanitizers
TimeFirst stepAfter cleaning
ResultVisibly clean surfaceHygienic & safe surface

Types of Soil Found on Dairy Equipment

  1. Milk fat deposits

  2. Milk protein residues

  3. Milk stone (calcium & magnesium salts)

  4. Microbial biofilms

  5. Dirt and dust

Dairy Equipment Requiring Cleaning

  • Milk cans

  • Buckets

  • Storage tanks

  • Pasteurizer

  • Cream separator

  • Churners

  • Pipelines

  • Milking machines

Basic Principles of Cleaning (TACT Principle)

  1. Time – Adequate contact time

  2. Action – Mechanical force (scrubbing, turbulence)

  3. Chemical – Proper detergent

  4. Temperature – Correct water temperature

Steps in Cleaning of Dairy Equipment

1️⃣ Pre-Rinsing

  • Rinse equipment with lukewarm water (35–40°C)

  • Removes loose milk residues

  • Avoid hot water initially (prevents protein coagulation)

2️⃣ Washing with Detergent

  • Use alkaline detergents (sodium hydroxide, sodium carbonate)

  • Removes fat and protein

  • Water temperature: 60–70°C

  • Manual or CIP system used

3️⃣ Rinsing

  • Rinse with clean potable water

  • Removes detergent residues

4️⃣ Acid Cleaning (Periodic)

  • Removes milk stone

  • Uses nitric acid or phosphoric acid

  • Done weekly or fortnightly

Sanitization of Dairy Equipment

Meaning of Sanitization

Sanitization is the process of reducing harmful microorganisms to safe levels after cleaning.

Common Sanitizers Used in Dairy Industry

Sanitizer                                                       Concentration                           Use
Chlorine50–200 ppmGeneral use
Iodine12.5–25 ppmEffective & safe
Quaternary ammonium compoundsAs recommendedLong lasting
Hot water82°C for 2 minutesTraditional method
Steam—Large equipment

Methods of Sanitization

  1. Thermal sanitization – Hot water or steam

  2. Chemical sanitization – Chlorine, iodine, QAC

  3. Combined methods – CIP systems

Cleaning in Place (CIP) System

CIP is an automatic cleaning system used in modern dairy plants.

CIP Steps:

  1. Pre-rinse

  2. Alkaline wash

  3. Intermediate rinse

  4. Acid wash

  5. Final rinse

  6. Sanitization

Advantages:

  • Saves time and labour

  • Uniform cleaning

  • Less water usage

  • Safe and efficient

Precautions During Cleaning & Sanitization

  • Use correct chemical concentration

  • Avoid mixing acids and chlorine

  • Use potable water only

  • Follow safety measures (gloves, goggles)

  • Rinse thoroughly before use

  • Maintain cleaning records

Effects of Poor Cleaning

  • Spoilage of milk

  • Bad odour and flavour

  • Growth of pathogens

  • Reduced shelf life

  • Damage to equipment

Conclusion

Proper cleaning and sanitization of dairy equipment is essential for producing safe, high-quality milk and milk products. Following scientific cleaning procedures, correct chemicals, and regular monitoring ensures hygiene, efficiency, and consumer safety in dairy operations.


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