The health benefits of consuming dairy products have been demonstrated by many studies in recent years. Additionally, dairy production and consumption keep increasing worldwide. Therefore, it is of great importance to guarantee the quality and safety of raw milk, which is the origin of all consumed dairy products including liquid and powdered milk, cream, ice cream, cheese, yoghurt, and whey protein. It is even more important to ensure the milk quality if raw milk is consumed. On a typical dairy farm, milk is transported through a set of pipelines from the milking mammal to a storage tank, where it is cooled. The pipeline assembly along with the affiliated equipment is referred to as the milking system. The cleanliness of the milking system directly affects the milk quality and, therefore, a thoroughly cleaned and sanitized milking system is needed to safeguard against the potential contamination of raw milk. Also, having a low microbial load in the produced raw milk can provide extra incentive for the farmers such as cash bonuses and other special recognitions. Therefore, proper clean-in-place (CIP) process is indispensable to assure cleanliness. During the past decades, the cleaning and sanitizing approaches of the milking systems have been studied and improved for better technical performance and energy reduction. This chapter summarizes several conventional milking system chemical cleaning and sanitizing methods using chemical solutions and novel electrolyzed water solutions and the emerging one-step CIP method along with the CIP approaches for the automatic milking robots.
|Original language||English (US)|
|Title of host publication||Raw Milk|
|Subtitle of host publication||Balance Between Hazards and Benefits|
|Number of pages||25|
|State||Published - Jan 1 2018|
All Science Journal Classification (ASJC) codes
- Agricultural and Biological Sciences(all)