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Method of Cleaning Cheese Production Line

Update:09-05-2017
Summary:

Cheeses are fresh or fermented mature dairy products ma […]

Cheeses are fresh or fermented mature dairy products made by condensing milk, skim milk or a mixture of partially skim milk and separating whey. The cheese production line is a series of equipment for making cheese.

In the use of cheese production line is, we want to prevent the smell of other products with each other, we need to clear the possible microbial breeding sites, reduce pollution sources. Keeping the best efficiency of the cheese line is a prerequisite for making excellent quality products. Routine cleaning means that the equipment is cleaned immediately after use, but the effect is incomplete and may leave some dirt on the surface of the production line. Periodic cleaning is performed using a detergent with a higher activity or a different composition. This process may be time consuming, prone to surface scratches, and the use of the cleaning solution concentration can not be too high, so as not to hurt the operator, but the use of this method works well.

How to clean cheese production line? Disinfection is to kill unwanted bacteria. A good disinfectant keeps working on your device after drying. And then when it comes into contact with milk or curd it will be neutralized. The only way you can effectively rinse it is to boil water. Otherwise, flushing the bacteria in the water will eliminate the effect of the disinfectant. However, even with boiling water, your device still can not isolate bacteria from the air. We really want to emphasize that chemical disinfectants can be protected for hours without being washed out of the tool.

There are a variety of cleaning solutions on the market that are targeted at different contaminants and you can choose for cheese production lines. Remember, some cleaning fluids can seriously damage your production equipment, so before you buy, you need to understand its function.