Milking Parlour (CIP) Cleaners

With a range of acid / alkaline cleaners and disinfectants, Electromech Agri offers the ideal CIP solution for every farmer and their milking parlour. The main three chemicals for cleaning are:

Milking Parlour Alkaline Cleaners Overview

Keeping milking and cooling equipment clean is essential for ensuring the quality and safety of milk production. Milk contains various substances like fats, proteins, sugars, and minerals that tend to adhere to the surfaces of dairy equipment. To effectively remove these residues, dairy chemicals, specifically alkaline cleaners, play a crucial role.

Alkaline cleaners consist of three basic ingredients:

  • Alkalinity – emulsifies fat;
  • Chlorine – breaks down protein;
  • Sequestration agents: tie up and remove dissolved solids.

Alkalinity: Breaking Down Fats and Proteins

Alkaline dairy cleaners contain two main ingredients, potassium hydroxide or sodium hydroxide, which are responsible for their alkalinity. This alkalinity aids in the emulsification of fats, breaking them down and forming soap through a process called saponification. Additionally, alkalinity plays a vital role in removing proteins by breaking their long molecular chains into smaller fragments. To ensure effectiveness, an ideal alkaline detergent should deliver a pH of 10.5 – 11.5 and an active alkalinity of at least 200ppm in the wash solution.

Chlorine: Efficient Protein Breakdown and Sanitization

Chlorine is another key component of alkaline cleaners, working to break down proteins into peptides, making them easier to remove during the cleaning process. Furthermore, chlorine acts as an effective sanitizer by destroying bacteria. For optimal protein breakdown, the wash solution should contain a minimum of 200ppm chlorine, while effective sanitation requires at least 100ppm.

Sequestration Agents: Enhancing the Cleaning Process

Sequestration agents are integral to the efficiency of alkaline cleaners. They work by binding to dissolved solids and carrying them away in the wash solution. The presence of higher levels of sequestration agents improves the effectiveness of active alkalinity, aiding in the breakdown of fats and proteins.

The required amount of sequestration agents depends on the water quality used for cleaning, as water hardness and iron content can influence their effectiveness.

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Milking Parlour Acid Cleaners Overview

In milking parlours, hard water scale can become a persistent issue on glass and stainless steel surfaces. This mineral buildup not only provides a breeding ground for harmful bacteria but also hinders the effectiveness of alkaline cleaners and disinfectants.

Traditionally, alkaline cleaners were the go-to choice for milking machine cleaning, occasionally supplemented by acidic washes using milkstone removers to address hard water deposits and mineral buildup. However, with advancements in milking machine technology and the need for more comprehensive cleaning solutions, acid detergents have emerged as a highly recommended option.

Acid cleaners consist of three basic ingredients:

  • Acidity to dissolve milkstone, chalkstone, pyruvates and iron oxide;
  • A disinfection component to kill bacteria;
  • Surfactants to de-attach fats and proteins from surfaces.

Acidity: Dissolving Hard Water Deposits

Acid cleaners rely on the power of acidity, typically provided by phosphoric acid, nitric acid, or sulphuric acid, to dissolve hard water deposits and milkstone. By using these acids, plant surfaces are left clean and shiny, eliminating any crevices or corners that may facilitate the buildup of milk solids and bacterial growth.

Surfactants: Effective Cleaning and Disinfection

Surfactants play a vital role in the cleaning process of milking machines. They work by de-attaching milk fats and proteins from the surfaces, ensuring that these substances are effectively removed during cleaning. This action not only enhances the cleaning process but also enables more efficient disinfection.

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Milking Parlour Disinfectants Overview

The Challenge of Thermoduric Bacteria

Thermoduric bacteria can withstand pasteurization temperatures, surviving the milk processing stage and causing spoilage. To ensure the quality and longevity of milk, it is crucial to prevent the entry of these bacteria from the very beginning.

Peracetic Acid: A Powerful Solution

Peracetic acid has emerged as one of the most effective disinfectants for combating thermoduric bacteria. Its immediate action upon contact with microorganisms makes it an ideal choice for maintaining a clean milking environment. Additionally, the breakdown of peracetic acid into oxygen and water significantly reduces the risk of contamination in the milk supply.

The Benefits and Applications of Peracetic Acid

Economic Usage at Low Doses

Peracetic acid can be utilized at very low doses, typically around 50ppm (parts per million). This economic usage ensures cost-effectiveness for milk producers without compromising its efficiency as a disinfectant.

Versatility in Various Applications

One of the remarkable aspects of peracetic acid is its versatility in different milking applications:

  1. Bulk Tank Disinfection: It serves as a reliable final disinfectant for bulk tanks, ensuring that milk remains free from harmful bacteria during storage.
  2. Cluster Disinfection: During milking between cows, peracetic acid can be used to disinfect clusters, maintaining hygiene and preventing cross-contamination.
  3. Udder Cloths and Medicated Wipes: Peracetic acid is also suitable for disinfecting single-use udder cloths and medicated wipes, enhancing overall milking hygiene.

You can learn more about Oxybrosse our recommended Peracetic Acid Cleaner

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CIP Systems For Milking Units

A CIP (Cleaning in Place) system for milking units is an automated and efficient cleaning method designed to maintain the hygiene and cleanliness of milking equipment without the need for manual disassembly.

Electromech Agri are industry leaders and milking parlour specialists. Our line of CIP systems and modules can help you save time and labor while ensuring consistent and effective cleaning, ultimately contributing to improved milk quality and the overall health of your herd.

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Milking Parlour Cleaning

Every day, as the herd passes through the milking parlour, it leaves behind a considerable amount of dirt, including faeces, protein, fat residues, milk residues, limescale, and urine scale. Ensuring proper cleanliness through regular cleaning is crucial for maintaining hygiene along the entire production chain.

For more information on Milking Parlour Cleaning, read our comprehensive guide.