UNDERSTANDING - 8 - CLEANING_Water Quantity

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* 1. Enter your first and last name

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* 2. Select all that apply. The success of cleaning milking machines depends on the following:

Milk quality

Rancidity

Water quality

Water quantity

Cleaning chemicals

Water temperature

Cleaning time

Pasteurization

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* 3. Select all the options that match the water quantity situation with its corresponding consequences.

Too little water: Failure of cleaning solutions to reach all parts of the milking machine and excessive temperature drop in the detergent cycle.

Too much water: Excessive use of cleaning chemicals and flooding of parts of the milking machine.

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* 4. Select all that apply. Water volume for proper flow dynamics depends on:

Milk-line diameter and length

Wash draw lines diameter and length

Milk transfer line diameter and length

Receiver volume

Number of milking units

Number of milk meters

Milk hose diameter and length

Size of Pre-coolers

Size and configuration of wash vats

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* 5. Select all that apply. The water calculation table given in the presentation can be used to:

Pinpoint sources of bacterial incubation in a milk handling system

Analyze whether water and chemical costs can be reduced

Calculate hot water requirements

Calculate the minimum volume of water that should be used for the sanitize cycle

Calculate the minimum volume of water that should be used for the acid cycle

Calculate the minimum volume of water that should be used for the detergent cycle

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* 6. Select all the options that match the cycle with the corresponding value that should be read from the water calculation table given in the presentation.

Pre-rinse cycle: 2.5 to 3 times the volume of Warm water calculated by the table

Detergent cycle: the volume of Hot water calculated by the table

Sanitizing cycle: the volume of Warm or Cold water calculated by the table

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* 7. If there is not enough hot water, chemical concentrations must be increased to compensate for the low temperature.

True

False

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* 8. The water heater volume should be at least 2.5 times the required hot water volume.

True

False

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* 9. Select all that apply. Water and chemical costs can be reduced by:

Efficient pipe configuration

Optimal use of air injection

Balanced water flow through milking units

Proper strategic sampling