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Factors affecting the composition of milk
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Flavor defects in milk, their causes and prevention
Flavor defects in milk, their causes and prevention
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Learn Introduction to Dairy Science with Rahul
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Detergents

  • Detergents or cleaning/washing compounds are substances capable of assisting perfect cleaning.

 

 

Types of detergents

1) Alkalies;

  • NAOH( caustic soda 0.5% solution, washing soda (NA 2CO3 ), sodium

sulphate, strong alkalis are used to saponify the fats and weak alkalis are used to dissolve proteins.

 

2) Acid detergents:

  • strong acids may be used in not more than1% concentration and generally used to clean the steel surface.
  • Mild or weak acids are used for removal of milk stone.
  • Strong acids are nitric acid, sulphuric acid. Mild acids are phosphoric acids, citric, tartaric, and gluconic acid.

 

3) Polyphosphate:

  • These are used together with acids or alkalies
  • , tetraphosphate hexametaphosphate, tripolyphosphate etc.

 

4) Surface active agents:

  • These are used alone in consumption with acids alkalies,
  • teepol, acinal, and common soaps.
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