In order to choose the right tool for washing equipment used in the industrial production of dairy products,
it is necessary to know, first of all, the types of contaminants, and, secondly, the types of chemicals that are best suited to solve the problem. Therefore, the pollution that appears on the surfaces of dairy equipment is divided into three main types:
- Pollution caused by contact of cold milk with equipment surfaces;
- Pollution that occurs as a result of heating milk to a temperature close to the boiling point of water;
- Contaminants generated by the contact of equipment with very hot raw milk, the temperature of which
exceeds 80 C.
PRINCIPLE OF ACTION OF THE AGENTS
- Alkaline agents promote hydrolysis of proteins and fats.
- Acidic agents come in contact with minerals, first dissolving them and then completely removing
them. - Disinfectants help to neutralize microorganisms, preventing milk raw materials from becoming
infected.
