Review of practices for cleaning and sanitation of milking machines

Abstract

Cleaning of milk handling equipment is accomplished by a combination of chemical, thermal and physical processes. Recommended cleaning and sanitizing practices are a balance between the cleaning temperatures, cleaning chemical concentration, contact time and mechanical action. A cleaning failure can result from a failure in any one of these processes. Any one of these factors can be intensified to make up for lack in another, up to a point. For example, a cleaning failure will result if cleaning solutions are not adequately distributed to all parts of the milking system. If little or no cleaning solution contacts a surface, the chemical and thermal actions cannot take place. Assuring that the mechanical cleaning action is adequate typically requires very little added cost but relies on the skill of the equipment installer. As milking machines become more complex the task of assuring adequate mechanical cleaning action in all parts of the milking machine becomes increasingly complex. This has been an area of study in recent years. This paper will give an overview of cleaning and sanitation practices for milking machines with an update of recent research. Although system designs vary considerably, typical features of milking parlor CIP systems are