date: 16 july 2015 presenter: agatha r gandidze title: basic hygiene and technique
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ZADF PresentationDate: 16 July 2015Presenter: Agatha R GandidzeTitle: basic hygiene and technique
IntroductionWhat is Milk: Milk is a white opaque
solution of water in oil emulsion.Constituents of milk
This makes milk very nutritious not just to the animals and humans but to another group called microorganisms.
Water Solids Fat Protein
Lactose
Minerals
87.5% 12.5% 3.5% 3.4% 4.8% 0.8%
Where does Milk come from?Comes from mammals, but in our case cows.Milk is secreted in the udder of the cow and
at the time the milk leaves the udder it is sterile.
So the question is : Where does contamination come from?
TBCs , SCC, (Foreigners in our Milk)
Sources of contamination
So what do we do about these three sources of contamination
Source of Contamination
Examples
Environment •Air•Floors•Processing rooms
Human Beings •Work force (During Milking)
Milk Contact Surfaces •Milking Machinery•Storage vessels (tanks and/ cans)•Transportation tankers or cans•Processing Equipment•Packaging
Basic Hygiene and techniquesHygiene: Condition and or practices conducive
to maintaining health and preventing disease especially cleanliness
Hygiene: A degree to which people keep themselves or their environment clean especially to prevent disease
The word is derived from the Greek word which means the art of health/ healthy
Why hygiene /Why Clean?Accumulation of undesirable micro-organisms
in the equipment; Development of bad smells in the equipment
which pass on to the product;Loss of efficiency in a dirty separator;Possible corrosion of metal parts due to lactic
acid;Mould growth on wooden surfaces leading to
mould contamination in the product and discolouration of the churn surface; and
Contamination of the product with pathogens.
Cleaning TechniquesIndentify the Types of Soils
g
Type of Soil Sources What is it?
Organic •Coming from the milk •Milk Fats•Proteins•Sugars
Inorganic •Coming from the water & Chemicals used combination.
•Salts and Minerals•Calcium•Magnesium•Iron
Cleaning TechniqueIndentify the Equipment, (Pipe, Tank, Heat
exchanger)Indentify the System: Manual, Semi automated
or fully automated.
Cleaning Technique
Identify the correct type of cleaning : Manual or CIP
Identify the correct cleaning equipment and detergents
Follow the cleaning protocolManual Cleaning:Pre-RinseWashPost-RinseSanitationImportant aspects to
take care of :Temperature Concentration of
detergentContact timeForceQuality of water
Critical Areas to take care of GrovesValvesJointsUnsmooth surfacesBends Plastic
containers: Clean ability
Follow the cleaning protocolCIPUse of automated CIP
PlantsFollows a sequenceImportant Issues to
controlTemperature /TimeConcentrationFlow
C.I.PEquipment Sequence Time (mins) Temperature
(°C)
Pipelines Rinse 4 40°C
Wash 10 65°C
Rinse 6 40°C
Tanks Rinse 5 40°C
Alkaline 10 65°C
Rinse 7 40°C
Heat Exchangers
Pre-Rinse 5 60°C
Alkaline 20 75°C
Rinse 5 75°C
Acid 15 75°C
Rinse 10 Coldwater
Cleaning of tanks
THANK-YOU FOR CLEANING !!!!
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