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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
About Lesson

Process of cleaning in Place (CIP)

  1. HTST pasteurizer:
  • Pre rinse with cold water till discharge becomes clear.
  • Rinse with acid solution (Phosphoric acid 0.15-0.6% @ 71-75 0C for 20-30 minutes.)
  • Drain out acid solution.
  • Hot water rinse (65-71 0C) for 5-7 minutes.
  • Rinse with alkali solution (0.15-0.7% at 65-71 0C for 20-30 minutes).
  • Drain out alkali solution.
  • Rinse in hot water (71-82 0C ) and drained out.
  • Loose the plate of pasteurizer for drying purpose.

 

 

  1. CIP for milk storage tank:
  • Pre rinse in tap water.
  • Drain for 3-4 minutes.
  • Hot detergent washes NaOH solution (0.35-0.55%) @ 750C for 15-20 minutes once or twice a week.
  • Drain for 3-5 minutes.
  • Rinse in hot water (900C) for 2-3 minutes.
  • Drain for 3-5 minutes.
  • Hot air for 1-2 minutes.
  • Use chlorine water (15-20 0C) for 1-2 minutes.
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