Canadian Quality Milk On-Farm Food Safety Program - Centre ...

Canadian Quality Milk
Table 13: Recommended Milking Equipment Sanitation Procedures.
CYCLE PURPOSE TEMP. RANGE BEST MANAGEMENT PRACTICES
1 ST ⎯
Pre-rinse
milkline
• Removes 90 to
95% of milk solids
• Warms up milkline
• Lukewarm water,
35°C to 60°C
(95°F to 140°F)
at the start of the
cycle and
minimum 35ºC
(95°F) at the
completion of the
cycle
Do not re-circulate water;
otherwise, a milk film may be redeposited
on system.
Ensure water is not too hot;
otherwise, protein will be baked
onto milk contact surfaces.
Reduce the amount of milk in
waste disposal systems (some
farmers save pre-rinse water
and milk, and feed it to calves).
Use amount of detergent
according to the volume of water
used and water quality (e.g.
hardness, iron content).
Follow manufacturer’s
recommendations as written on
milk house cleaning chart.
The solution circulating during
wash cycle should have a pH
between 11.0 and 12.0, total
alkalinity of 400 to 800 ppm,
active alkalinity of 225 to 350
ppm and chlorine content
between 80 and 120ppm.
Ensure wash cycle lasts 5 to 10
minutes.
Ensure a minimum of 20
slugs/wash.
Ensure acid rinse pH is less
than 3.5.
Add acid to acid rinse cycle after
each milking.
Never mix an acid detergent
with a chlorine-based product ⎯
mixing could produce an
extremely toxic lethal gas.
Ensure acid rinse cycle lasts
between 3 to 4 minutes.
2 nd ⎯
Washing the
milkline with
chlorinated
alkaline
detergent
• Removes fat and
protein through
addition of
chlorinated alkaline
detergent
• Minimum start
temperature of
71 0 C (160 0 F)
• Warmer than
43°C (110 0 F) at
end of cycle so
that fat cannot
redeposit on milk
contact surfaces
3 rd ⎯
Rinsing the
milkline with
acid rinse
• Neutralises
detergent residues
• Prevents build-up
of mineral deposits
• Lower pH inhibits
bacterial growth
between milkings
• Reduces damage
to rubber parts
from high alkalinity
and chlorine of
wash cycle
• Check
manufacturer’s
recommendation
and post on
cleaning chart
7—4
June 2010