Cleaning in Place (CIP) in Dairy Industry: Hygiene &Quality
Why is CIP important in dairy industry?
Bacobemption is one of the main indicators of milk quality. It directly affects the grade of the product. The fewer bacteria and micro-organisms there are, the higher the quality.
Consumers expect the producer to comply with regulations and ensure the bacteriological purity of the dairy product.
It is important to the director that the industrial washing station pays for itself and does not cause maintenance and repair problems. The most expensive equipment does not always mean the best for a particular production facility. And in today’s reality, you have to consider possible problems with the supply of spare parts and consumable components. Cleaning solutions, for example.
is interested in trouble-free operation of the CIP plant. It is important for him to avoid water hammer and accidents and he wants to understand what equipment he is working with. In other words, he needs clear instructions and operating manuals. The technicians also take into account the energy consumption of the equipment, as all companies strive to conserve resources.
it is important for the technician to reduce downtime. He strives to control the rinsiing process without having to be there all the time.
expects the CIP to ensure the bacteriological purity of the product. And it is important to him that the sampling process on the production line is not hampered.
The CIP circuit is a sink facility and distribution lines. It differs from plant to plant.
The number, size of the circuits and their relative positioning are important for the selection of the CIP station.
How to optimize Clean-In-Place (CIP)