The Cleaning Objectives for Dairy and Cheese Production

Posted by Anco Equipment on December 2nd, 2020

CIP and COP are two main cleaning methods widely used for dairy processing equipment. ‘Cleaned-In-Place’ and ‘Cleaned-Of-Place’ systems help the sanitation crew in their cleaning efforts. COP tank supplier enhances the sanitary designs to make them perfect for use in the dairy industry. Quality control and assurance become more necessary when anything comes in direct contact with edible things. Dairy or Cheese production seeks best-practice in the cleaning approach with CIP and COP systems with all the process control measures.

Any food processing plant seeks proper arrangements for cleaning equipment. Food or dairy manufacturers should care to maintain better hygienic standards. Since the cleaning equipment also comes in contact with the products, the cleaning equipment supplier should ensure proper hygiene. 

The Ultimate Cleaning Objectives

Before connecting to a CIP or COP tank supplier, it becomes necessary to explore the needs of cleaning equipment. The dairy owner must define the terms of usages to define the cleanliness in every aspect:

Chemical Cleanliness: The cleaning objective of this equipment is to clean not only the visible dirt that lies on the surface but the microscopic residues that go undetected with the naked eyes. But people can smell and taste it with the products.

Physical Cleanliness: This refers to the necessary cleaning of any container or dairy product where the sanitation crew only cleans the visible dirt from the surface. In this process, they use the combination of things along with water.

Bacteriological Cleanliness: Apart from physical and chemical cleaning, bacteriological cleanliness is one step ahead. It cleanses the contaminations attained by disinfection.

Sterile Cleanliness: This is the most essential and ace level of learning for dairy equipment. Sterilizing the equipment ensures the destruction of all the possible microorganisms.

The procedures to Complete Cleaning

Various updated methods are available to clean the dairy equipment. But still, people find the brushes and detergent solutions easier to clean, as they are customary for the same. The imperfectly cleaned equipment can infect the equipment despite several efforts of sanitation.

The proper process must go with the below stages:

• Pre-rinsing to remove loose dirt
• Detergent and water cleaning
• Disinfecting the equipment by chemical agents (or heating)

Dairy equipment is involved in milk storage, cheese production, and many other relevant activities. The current situation has compelled people to think more about hygiene and cleanliness, especially for the edibles. Thus, this is high time to consider cleaning objectives and act accordingly.

If you too are looking for an ideal cop tank supplier to help you with your dairy business, then Anco Equipment would be a perfect organization to contact. The company deals in superior quality stainless steel tanks and processing equipment for the food, dairy, beverage, and chemical industry.