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 combinations of processes that are required in the complete cleaning process. For example, it is required to specifically sanitize 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:
The CIP wash cycles include the following operations:
Additional Best Practices to Develop and Maintain Good Housekeeping:
Siemens has specifically designed a magnetic flow meter to meet many applications in the food and beverage industry. This meter now has the Pasteurized Milk Ordinance (PMO) certification and is available for use in the dairy market which will allow you to produce high quality milk.
What are your best practices for producing high quality milk?