INTRODUCTION - 8 - CLEANING_Cleaning Cycles

to kill all of the bacteria that rapidly deteriorate milk before it infects the bulk tank

to remove residues from its internal surface in order to eliminate organic and mineral matter that bacteria could use for development

to disinfect liners and milk hoses so that bacteria will not reproduce and cause mastitis

to pasteurize its internal surface to stop the growth of bacteria that could cause diseases in milk consumers

cleaning: removes organic matter and minerals

sanitizing: kills microorganisms on surfaces

cleaning: alkaline detergents and acids

the quality of the water used

the duration of the detergent cycle

the size of the equipment to be cleaned

the temperature of the solutions

the breed of the cows

the amount of water used for each cycle

the type of chemicals used (formulation)

the water should not be recirculated, but be diverted to the drain

it is ideally done with warm water at 110 to 130°F

it removes milk and gross residues from the internal surface of milking equipment

it is ideally done with hot water at 160 to 170°F

be used to clean all small parts not normally in contact with the sanitation products used during CIP cleaning

never be used on milking equipment

be the same as the cleaners used for circulation cleaning

be used to wash the exterior surface of milking equipment

the alkaline detergent wash: removes adhered milk soils (protein, fat sugars) after gross residues have been removed

the alkaline detergent wash: leaves a bacteriostatic film on milk contact surfaces to prevent bacterial growth

the acid rinse: removes adhered mineral deposits

the acid rinse: removes adhered milk soils (protein, fat sugars) after gross residues have been removed