{"id":50099,"date":"2024-10-07T15:55:01","date_gmt":"2024-10-07T13:55:01","guid":{"rendered":"https:\/\/www.proquimia.com\/limpieza-y-desinfeccion-de-instalaciones-de-ordeno\/"},"modified":"2025-11-10T09:54:55","modified_gmt":"2025-11-10T08:54:55","slug":"cleaning-and-disinfection-of-milking-facilities","status":"publish","type":"post","link":"https:\/\/www.proquimia.com\/en\/cleaning-and-disinfection-of-milking-facilities\/","title":{"rendered":"Cleaning and disinfection of milking facilities"},"content":{"rendered":"\r\n<div class=\"vce-row-container\" data-vce-boxed-width=\"true\">\r\n<div id=\"el-03366635\" class=\"vce-row vce-row--col-gap-30 vce-row-equal-height vce-row-content--top\" data-vce-do-apply=\"all el-03366635\">\r\n<div class=\"vce-row-content\" data-vce-element-content=\"true\">\r\n\r\n\r\n<div id=\"el-96d7da60\" class=\"vce-col vce-col--md-auto vce-col--xs-1 vce-col--xs-last vce-col--xs-first vce-col--sm-last vce-col--sm-first vce-col--md-last vce-col--lg-last vce-col--xl-last vce-col--md-first vce-col--lg-first vce-col--xl-first\">\r\n<div class=\"vce-col-inner\" data-vce-do-apply=\"border margin background el-96d7da60\">\r\n<div class=\"vce-col-content\" data-vce-element-content=\"true\" data-vce-do-apply=\"padding el-96d7da60\">\r\n\r\n\r\n<div class=\"vce-single-image-container vce-single-image--align-left\">\r\n<div id=\"el-76d84ef7\" class=\"vce vce-single-image-wrapper\" data-vce-do-apply=\"all el-76d84ef7\">\r\n<figure>\r\n<div class=\"vce-single-image-figure-inner\" style=\"width: 1200px;\">\r\n<div class=\"vce-single-image-inner vce-single-image--absolute\" style=\"width: 100%; padding-bottom: 56.25%;\"><img loading=\"lazy\" decoding=\"async\" class=\"vce-single-image\" title=\"CLEANING-AND-DISINFECTION-OF-MILKING-FACILITIES.\" src=\"https:\/\/www.proquimia.com\/wp-content\/uploads\/CLEANING-AND-DISINFECTION-OF-MILKING-FACILITIES-1200x675.jpeg\" srcset=\"https:\/\/www.proquimia.com\/wp-content\/uploads\/CLEANING-AND-DISINFECTION-OF-MILKING-FACILITIES-1200x675.jpeg 1200w, https:\/\/www.proquimia.com\/wp-content\/uploads\/CLEANING-AND-DISINFECTION-OF-MILKING-FACILITIES-320x180.jpeg 320w, https:\/\/www.proquimia.com\/wp-content\/uploads\/CLEANING-AND-DISINFECTION-OF-MILKING-FACILITIES-480x270.jpeg 480w, https:\/\/www.proquimia.com\/wp-content\/uploads\/CLEANING-AND-DISINFECTION-OF-MILKING-FACILITIES-800x450.jpeg 800w, https:\/\/www.proquimia.com\/wp-content\/uploads\/CLEANING-AND-DISINFECTION-OF-MILKING-FACILITIES-2400x1350.jpeg 2x\" alt=\"CLEANING AND-DISINFECTION OF-MILKING-FACILITIES.\" width=\"1200\" height=\"675\" data-img-src=\"https:\/\/www.proquimia.com\/wp-content\/uploads\/CLEANING-AND-DISINFECTION-OF-MILKING-FACILITIES.jpeg\" data-attachment-id=\"50100\" \/><\/div>\r\n<\/div>\r\n<figcaption hidden=\"\"><\/figcaption><\/figure>\r\n<\/div>\r\n<\/div>\r\n\r\n<div class=\"vce-text-block\">\r\n<div id=\"el-635cd84b\" class=\"vce-text-block-wrapper vce\" data-vce-do-apply=\"all el-635cd84b\">\r\n\r\nOn dairy farms, cleaning and disinfection of milking equipment and milking circuits is essential to ensure animal health, milk quality, consumer food safety and farm efficiency and profitability. Implementing and maintaining rigorous milking facility hygiene procedures not only enables compliance with stringent milk production hygiene regulations, but also contributes to the success and sustainability of the business.\r\n<h2><strong>Types of waste in milking facilities.<\/strong><\/h2>\r\nKnowledge of the characteristics of the dirt accumulated on milking equipment is essential to understand the requirements for designing appropriate <strong>cleaning protocols<\/strong>. Two main types of <strong>dirt<\/strong> accumulate in milking equipment:\r\n<ul>\r\n \t<li>\u00a0<strong>Organic residues:<\/strong> these are mainly composed of fats, proteins and sugars from milk. It is important to remove this dirt from surfaces as soon as possible after milking because over time it dries and hardens into deposits that are difficult to remove.<\/li>\r\n \t<li><strong>Inorganic residues<\/strong>: these are minerals (usually calcium, magnesium and iron) present in milk or water, which precipitate under alkaline conditions or by heat.<\/li>\r\n<\/ul>\r\nAs a consequence of the accumulation of these two types of residues, a white, chalky film called <strong>milk stone<\/strong> develops, which provides suitable surfaces for bacterial growth. Milkstone, generated when milk is heated to temperatures above 60 \u00b0C and subsequently cooled, consists mainly of calcium\/magnesium phosphate deposits and proteins.\r\n\r\nMilk stone can cause problems such as clogged piping circuits, reduced efficiency of milking equipment and the proliferation of microorganisms. Therefore, the design and implementation of adequate cleaning and disinfection procedures is essential to minimise the negative impacts of milk stone formation.\r\n<h2><strong>Cleaning and disinfection products<\/strong><\/h2>\r\nSeveral types of products are used for cleaning and disinfection of milking installations:\r\n<ul>\r\n \t<li><strong>Alkaline detergents<\/strong>: dissolve organic-based deposits (fats, proteins and carbohydrates in milk). In addition, they soften and suspend other wastes, facilitating their removal through the mechanical action provided by the turbulence of recirculation.<\/li>\r\n<\/ul>\r\nAlkaline products are sensitive to the hardness of the water used in the cleaning process, so it is necessary to select a product with the appropriate complexing capacity and\/or adjust its dosage to the hardness levels present. Correct dosage will help prevent the formation of milk stones.\r\n<ul>\r\n \t<li><strong>Alkaline-chlorinated detergents:<\/strong> these are alkaline detergents containing chlorine, which provides disinfectant properties and improves the removal of protein residues, allowing alkaline cleaning and disinfection in one step.<\/li>\r\n<\/ul>\r\n<ul>\r\n \t<li><strong>Acid detergents (descalers):<\/strong> Detergents based on organic or inorganic acids or a combination of both. Its main action is to remove accumulated mineral deposits and especially milk stone.<\/li>\r\n<\/ul>\r\nThere are acidic products that include components with disinfectant properties, allowing acid cleaning (descaling) and disinfection to be carried out in a single step.\r\n<ul>\r\n \t<li><strong>Disinfectants:<\/strong> they are used after an acid or alkaline wash phase, with the objective of leaving the facility with the appropriate hygienic levels for the next milking operation. They can also be used in pre-washed installations as an individual step prior to milking. The most commonly used disinfectant products are based on peracetic acid, a high-performance biocidal active ingredient with a broad disinfectant spectrum at low doses.<\/li>\r\n<\/ul>\r\nCleaning and disinfection products should be used according to the manufacturer's instructions, adjusting the product concentration, the temperature of the cleaning solution and the contact time between the solution and the surface to be cleaned according to the needs of each facility.\r\n<h2><strong>Cip cleaning equipment<\/strong><\/h2>\r\nCleaning operations should be carried out according to a carefully designed procedure to achieve the required degree of cleanliness, ensuring that the sequence is exactly the same each time it is performed.\r\n\r\nCleaning In Place (CIP) systems allow cleaning product solutions and rinse water to circulate through the circuits and equipment without the need to dismantle facility components, allowing full automation of the cleaning process, with correct adjustment and control of water temperature, cleaning product dosing and circulation times.\r\n\r\nIn addition, the correct regulation of the cleaning solution flow rate, its recirculation speed and air injection allow for a turbulent flow that generates a mechanical scrubbing effect of the dirt present on the internal surfaces of the equipment.\r\n<h2><strong>Cip cleaning and disinfection procedures for milking facilities<\/strong><\/h2>\r\nA CIP cleaning cycle comprises several stages. The correct combination of the alkaline cleaning, acid cleaning, disinfection and rinsing stages allows optimum cleaning and disinfection of the facilities, ensuring optimum hygienic conditions.\r\n<h3><span style=\"font-weight: bold; font-style: normal;\"><strong><span style=\"font-size: 24pt;\">Pre-rinse<\/span><\/strong><\/span><\/h3>\r\nIt should always be done immediately after milking, in order to prevent milk solids from drying and sticking to the internal surfaces of the equipment, which would make removal difficult.\r\n\r\n<span style=\"font-size: 12pt;\">If slightly warm water is used, the remaining milk fat is more easily removed. Rinsing with lukewarm water allows the milk residues to remain soluble, thus facilitating their removal. In addition, it prevents the pipe from cooling down, preventing it from absorbing the heat of the detergent solution in the next cleaning phase.<\/span>\r\n\r\nUsing water that is too hot or too cold can cause milk to stick to the internal surfaces of the milking equipment:\r\n<ul>\r\n \t<li>Water that is too hot (&gt; 55 \u00b0C) causes the proteins to denature and form a sticky film on the surfaces.<\/li>\r\n \t<li>Water that is too cold (&lt; 35 \u00b0C) causes grease to solidify and form a greasy film on surfaces, making it difficult to remove.<\/li>\r\n<\/ul>\r\nThe initial rinsing phase should last long enough to ensure that the water leaving the system is clear, as the remaining milk would increase detergent consumption.\r\n\r\nA good initial rinse can remove more than 90% of milk residues.\r\n<h3><strong><span style=\"font-style: normal; font-size: 24pt;\">Alkaline \/ alkaline-chlorinated washing<\/span><\/strong><\/h3>\r\nIts main purpose is to remove organic dirt of fatty and protein origin from the milk. To ensure satisfactory results from the alkaline cleaning phase, the following 4 variables must be considered:\r\n<ul>\r\n \t<li><strong>Detergent concentration:<\/strong> A detergent must reduce the surface tension of the cleaning solution and be able to disperse dirt and suspended particles to prevent flocculation. The detergent concentration must be adjusted according to the type of facility, considering that during the cleaning phase the solution is diluted with the rinse water and milk residues, with some neutralisation also taking place. It is therefore necessary to dose the detergent according to the manufacturer's instructions and to check that sufficient concentration is maintained throughout the cleaning phase.<\/li>\r\n<\/ul>\r\n<ul>\r\n \t<li>The washing solution should start its circulation at a <strong>temperature<\/strong> between 60 and 80 \u00baC and it is important that it does not fall below 40-45 \u00baC at the end of the phase to ensure the efficiency of the process and to prevent milk solids from re-depositing on the surfaces.<\/li>\r\n<\/ul>\r\n<ul>\r\n \t<li>In CIP systems, the<strong> mechanical effect<\/strong> is provided by the recirculation of the cleaning solution, which in combination with air, causes a turbulent flow. Pumps in the CIP system must be sized to obtain velocities to generate a turbulent flow, ensuring that a mechanical effect is created that contacts all pipe surfaces.<\/li>\r\n<\/ul>\r\n<ul>\r\n \t<li><strong>Cleaning duration:<\/strong> should be carefully calculated to obtain the optimum cleaning effect. Normally, the wash cycle should last between 8-10 minutes depending on the size and type of facility. The detergent should circulate long enough to dissolve the dirt, but do not overdo it to prevent the water from getting too cold.<\/li>\r\n<\/ul>\r\n<em><strong>\u201cIt is important to control and adjust the variables of the cleaning process during the different seasons of the year (especially summer and winter) as the ambient temperature can affect the optimal conditions of the process\u201c<\/strong><\/em>\r\n\r\nIn practically all currently used washing systems, the washing programme consists of only 3 phases, combining washing and disinfection in a single stage, thanks to the use of alkaline-chlorinated detergent-disinfectants.\r\n<h3><strong>Acid washing<\/strong><\/h3>\r\nDepending on the hardness of the water and the number of milkings per day, an acid wash is alternated between alkaline washes. Typically, with hard water, two alkaline washes are performed for each acid wash, and with soft water, 1 to 3 acid washes are performed per week.\r\n\r\nTo ensure satisfactory results from the acid cleaning phase, the 4 variables indicated in the alkaline cleaning stage must also be considered.\r\n<h3><strong>Final rinse<\/strong><\/h3>\r\nAfter the washing phase, the surfaces must be rinsed with potable water for sufficient time to remove all traces of the cleaning solution. A good final rinse is essential to ensure that no chemical residues remain that could contaminate the milk or attack metal surfaces, leaving the milking facilities properly prepared for the next use.\r\n\r\nFinally, all parts of the system must be completely drained after flushing.\r\n<h2><strong>Verification of cleanliness<\/strong><\/h2>\r\nVerification of the effectiveness of the whole process should be considered an essential part of the cleaning operations.\r\n\r\nOne form of verification is by visual inspection, but because process lines are rarely accessible for visual inspection, this has been replaced by <strong>microbiological testing<\/strong>, focused on several critical points of the line, after the CIP programme has been completed.\r\n\r\nIt is also important to remember that regular <span style=\"font-weight: bold; font-style: normal;\">maintenance and calibration of the milking equipment<\/span> is essential.\r\n<h2><span style=\"color: #000080; font-size: 24pt;\"><strong>Conclusions<\/strong><\/span><\/h2>\r\nThe design and implementation of cleaning and disinfection protocols for milking facilities is essential to ensure cow health, milk quality, consumer safety and dairy farm profitability.\r\n\r\nCIP cleaning and disinfection systems ensure maximum standardisation of processes, providing great time savings for dairy farmers, thus contributing to the success and sustainability of the business.\r\n\r\nPROQUIMIA, with more than 50 years of experience in the hygiene sector, provides technical support for the design and implementation of <span style=\"font-weight: bold; font-style: normal;\">cleaning and disinfection protocols for milking facilities<\/span>, advising on the selection of the most suitable detergent and disinfectant products for each facility and providing staff training in their correct use.\r\n\r\nThe PROQUIMIA product range for cleaning and disinfection processes of milking facilities consists of the following products:\r\n<h2><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-50105 aligncenter\" src=\"https:\/\/www.proquimia.com\/wp-content\/uploads\/CLEANING-AND-DISINFECTION-PRODUCTS.png\" alt=\"\" width=\"511\" height=\"184\" srcset=\"https:\/\/www.proquimia.com\/wp-content\/uploads\/CLEANING-AND-DISINFECTION-PRODUCTS.png 511w, https:\/\/www.proquimia.com\/wp-content\/uploads\/CLEANING-AND-DISINFECTION-PRODUCTS-320x115.png 320w, https:\/\/www.proquimia.com\/wp-content\/uploads\/CLEANING-AND-DISINFECTION-PRODUCTS-480x173.png 480w\" sizes=\"auto, (max-width: 511px) 100vw, 511px\" \/><\/h2>\r\n<h2><strong>Catalogue<\/strong><\/h2>\r\n<ul>\r\n \t<li>Cleaning and sanitation of dairy equipment and containers [Internet]. Neologic Engineers. [citado el 10 de abril de 2024]. Disponible en:<\/li>\r\n<\/ul>\r\n<a href=\"https:\/\/www.neologicengineers.com\/blogs\/how-to-clean-dairy-equipment.php\">https:\/\/www.neologicengineers.com\/blogs\/how-to-clean-dairy-equipment.php<\/a>\r\n<ul>\r\n \t<li>Cleaning and sanitizing milking equipment [Internet]. Thedairysite.com. [citado el 10 de abril de 2024]. Disponible en:<\/li>\r\n<\/ul>\r\n<a href=\"https:\/\/www.thedairysite.com\/articles\/686\/cleaning-and-sanitizing-milking-equipment\">https:\/\/www.thedairysite.com\/articles\/686\/cleaning-and-sanitizing-milking-equipment<\/a>\r\n<ul>\r\n \t<li>Cleaning of dairy equipment [Internet]. Dairy Processing Handbook. 2015 [citado el 3 de abril de 2024]. Disponible en:<\/li>\r\n<\/ul>\r\n<a href=\"https:\/\/dairyprocessinghandbook.tetrapak.com\/chapter\/cleaning-dairy-equipment\">https:\/\/dairyprocessinghandbook.tetrapak.com\/chapter\/cleaning-dairy-equipment<\/a>\r\n<ul>\r\n \t<li>Heguy J. How to properly clean milking equipment [Internet]. Ag Proud. 2011 [citado el 10 de abril de 2024]. Disponible en:<\/li>\r\n<\/ul>\r\n<a href=\"https:\/\/www.agproud.com\/articles\/20344-how-to-properly-clean-milking-equipment\">https:\/\/www.agproud.com\/articles\/20344-how-to-properly-clean-milking-equipment<\/a>\r\n<ul>\r\n \t<li>Limpieza y desinfecci\u00f3n del equipo de orde\u00f1o. Identificaci\u00f3n de problemas de limpieza (2a parte) [Internet]. Revistafrisona.com. [citado el 5 de abril de 2024]. Disponible en:<\/li>\r\n<\/ul>\r\n<a href=\"https:\/\/www.revistafrisona.com\/Portals\/0\/articulos\/n159\/A15903.pdf?ver=V5xU5D3xbp_TF8JDxf4gbQ%3d%3d\">https:\/\/www.revistafrisona.com\/Portals\/0\/articulos\/n159\/A15903.pdf?ver=V5xU5D3xbp_TF8JDxf4gbQ%3d%3d<\/a>\r\n<ul>\r\n \t<li>Limpieza y desinfecci\u00f3n del equipo de orde\u00f1o. Identificaci\u00f3n de problemas de limpieza (1\u00aa parte) [Internet]. Revistafrisona.com. [citado el 5 de abril de 2024]. Disponible en:<\/li>\r\n<\/ul>\r\n<a href=\"https:\/\/www.revistafrisona.com\/Portals\/0\/articulos\/n158\/A15802.pdf?ver=V5xU5D3xbp_TF8JDxf4gbQ%3d%3d\">https:\/\/www.revistafrisona.com\/Portals\/0\/articulos\/n158\/A15802.pdf?ver=V5xU5D3xbp_TF8JDxf4gbQ%3d%3d<\/a>\r\n<ul>\r\n \t<li>Smith S. How to clean your milking equipment for low-risk raw milk \u2014 [Internet]. Raw Milk Institute. 2022 [citado el 3 de abril de 2024]. Disponible en:<\/li>\r\n<\/ul>\r\n<a href=\"https:\/\/www.rawmilkinstitute.org\/updates\/how-to-clean-raw-milk-equipment\">https:\/\/www.rawmilkinstitute.org\/updates\/how-to-clean-raw-milk-equipment<\/a>\r\n\r\n<\/div>\r\n<\/div>\r\n\r\n\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n\r\n\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n\n","protected":false},"excerpt":{"rendered":"<p>On dairy farms, cleaning and disinfection of milking equipment and milking circuits is essential to ensure animal health, milk quality, consumer food safety and farm efficiency and profitability. Implementing and maintaining rigorous milking facility hygiene procedures not only enables compliance with stringent milk production hygiene regulations, but also contributes to the success and sustainability of [&hellip;]<\/p>\n","protected":false},"author":21,"featured_media":50100,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[77],"tags":[],"sector":[250,383,507],"country":[],"ppma_author":[632],"class_list":["post-50099","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-proquimia","sector-food-industry","sector-livestock-farms","sector-technical-articles"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Cleaning and disinfection of milking facilities - Proquimia<\/title>\n<meta name=\"description\" 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