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A new chlorinated alkaline cleaner effectively cleans dairy equipment at lower temperatures (30°C), reducing energy costs. This innovation maintains product quality and sanitary conditions without sacrificing performance.

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Area of Science:

  • Dairy Science
  • Food Safety Engineering
  • Chemical Cleaning Agents

Background:

  • Traditional dairy cleaning requires high water temperatures (≥60°C), increasing energy consumption.
  • Optimizing cleaning protocols is crucial for both economic and environmental sustainability in dairy processing.

Purpose of the Study:

  • To evaluate a prototype chlorinated alkaline cleaner for efficacy at reduced temperatures.
  • To assess the impact of lower temperature cleaning on dairy product quality and equipment sanitation.

Main Methods:

  • On-farm trials using the prototype cleaner with recirculating water at 30°C for up to one year.
  • Microbiological analysis of milk samples (Standard Plate Count, coliforms, psychrotrophs) and equipment inspections.

Main Results:

  • The cleaner performed satisfactorily at 30°C in both hard and softened water.
  • No adverse effects on milk quality or equipment sanitation were observed compared to control periods.
  • Reduced water temperature cleaning did not compromise sanitary conditions or increase bacterial counts.

Conclusions:

  • The prototype chlorinated alkaline cleaner enables significant energy savings for dairy farmers by allowing lower operating temperatures.
  • This cleaner offers a viable solution for reducing energy expenditures without compromising dairy product quality or hygiene.
  • The findings highlight the potential for improved energy efficiency in dairy farm cleaning practices.