In the dairy industry, one of the most sensitive branches of food production, hygiene standards are of critical importance not only in terms of consumer health but also in terms of production efficiency and legal compliance. Milk is a foodstuff that is naturally very prone to spoilage. Therefore, the hygiene chain should never be disrupted both before and during processing.
Hygiene in milk processing facilities should be evaluated with a holistic approach that is not limited to surface cleaning. Cleaning and disinfection processes should be carried out with specially formulated dairy group products. These products should clean all equipment in contact with milk without leaving any residue, minimize the microbiological load and keep the production line safe for a long time.
THE IMPORTANCE OF HYGIENE IN MILK PRODUCTION
Hygiene practices play a fundamental role in preserving milk quality. Bacteria that develop on uncleaned equipment not only spoil the milk; at the same time:
- Shortens shelf life,
- Negatively affects milk smell and taste,
- Reduces the quality of processed products such as yogurt and cheese,
- Creates a risk to human health,
- Causes the producer to lose prestige and income.
The way to minimize these risks is to ensure the continuity of the hygiene chain with the right chemicals, the right equipment and the right application.
WHAT IS CIP CLEANING AND WHY IS IT USED?
CIP (Clean-In-Place), meaning “cleaning in place”, is a method that allows tanks, pipes and closed system equipment to be cleaned automatically without disassembly. Thanks to this method, both labor and time are saved, and continuity in hygiene standards is achieved.
The chemicals used in CIP systems are divided into two main groups:
- Acidic Cleaning Products (e.g. Nitric Acid)
- Alkaline Cleaning Products (e.g. Caustic Soda - NaOH)
These substances are used alternately depending on the type of dirt. Effective dissolution of residues such as fat, protein and lime becomes possible with these products.
NITRIC ACID: NO MORE LIME AND MINERAL ACCUMULATIONS
Nitric acid is effective in dissolving inorganic residues such as calcium and magnesium accumulated on the inner surfaces of dairy equipment. Limescale is inevitable, especially in facilities where hot water and steam are used intensively.
Main benefits of nitric acid:
- Dissolution of milk stones
- Polishing of metal surfaces
- Reducing microbial load
- Preventing CIP line clogging
CAUSTIC FLAKE (SODA): A STRONG SOLUTION AGAINST ORGANIC RESIDUES
Caustic soda is an alkaline cleaner that is highly effective especially against organic residues such as milk fat and protein. Oily and protein residues that form over time in milk processing machines not only cause bad odors, but also pave the way for bacteria to shelter.
With the use of caustic soda:
- Organic residues are dissolved,
- Surface oil layers are eliminated,
- Microbial development is prevented,
- Food safety is increased.
OTHER DAIRY CLEANING PRODUCTS
- Calcium Chloride: An important component that maintains heat balance and is used in cheese production.
- Hypo Chlorine (Hypochlorite): An effective disinfectant that quickly reduces pathogen load.
- Citric Acid: Used to dissolve organic residues; also has an odor-eliminating effect.
- Potassium Sorbate: Used for preservative purposes in cheese and dairy products.
- Peroxide Hydrogen: Preferred in foam cleaning; does not leave residue as it decomposes into water and oxygen after contact.
THINGS TO CONSIDER IN HYGIENE APPLICATIONS
When performing hygiene applications in dairy facilities, it is necessary not only to use the right chemical, but also to stick to the right application method. Otherwise, the product's effectiveness may decrease or damage the equipment.
Key points to consider:
- The appropriate temperature and contact time must be determined for each chemical.
- Rinsing must be done after cleaning.
- The concentration of the chemicals must be in accordance with the product instructions.
- The cleaning program must be implemented regularly and recorded.
SUSTAINABLE QUALITY, CLEAN PRODUCTION
Hygiene in milk processing facilities is not only a legal obligation, but also an indispensable element of quality production and brand reliability. Dairy products offered by Faser Kimya offer a comprehensive solution to producers by meeting many needs such as systematic cleaning, microbial control and equipment safety at the same time.
Safe production starts with a clean start. Thanks to dairy products, which are the strong link in the hygiene chain, both consumer satisfaction and production efficiency are achieved.
