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 !!!!