Cleaning and disinfection in the dairy industry: CIP of tanks and pasteurisers, belts and processing rooms
In a dairy or a cheese plant, most of the cleaning is CIP: tanks, pasteurisers, pipework and fillers. On top of that come the packaging belts, open surfaces and hands. Products and data sheet doses for each point.
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The CIP cycle in a dairy
- Pre-rinse with water to flush out milk residues.
- Alkaline stage against fat and protein: Alcalino Pro 1 at 0.5–5% at 45–70 ºC for 20–45 min, or Alcalino Pro 3 at 1–3% (2–6% as a single stage) at 60–70 ºC.
- Rinse.
- Acid stage against limescale deposits and alkaline residues: Nitracip Pro at 0.5–1% at 40–60 ºC for 15–20 min, Acid Pro at 1–3% or Vacid at 5–10 g/l at 50–60 ºC for 5–10 min.
- Rinse.
- Disinfection with HA registration: Clor NF Pro at 2–8% at 20–60 ºC for 5–15 min, or Oxa Per at 1% at 20–50 ºC for 15 min, followed by a final rinse.
Which product goes with each point in the plant
Tanks, pasteurisers and circuits
Alkaline stage
- Alcalino Pro 1 — controlled foam, 0.5–5% at 45–70 ºC for 20–45 min
- Alcalino Pro 3 — high sequestering capacity, keeps circuits free of scale
Limescale deposits
Acid stage
- Nitracip Pro — nitric acid, 0.5–1% in recirculation
- Acid Pro — 1–3% in CIP, 40–70 ºC
- Vacid — 5–10 g/l; 50–100 g/l for old scale
Circuit disinfection
With HA registration number
- Clor NF Pro — non-foaming chlorinated product for recirculation
- Oxa Per — peracetic acid; see the peracetic acid guide
Open surfaces
Disinfection
- Bacter 100 — its data sheet cites the dairy industry; 1% for 5 min followed by rinsing
Hands
For food handlers
- Hand Bact Pro — perfume-free gel; its data sheet cites the dairy industry
- Hidro Bact Pro — no-rinse hand washing; its data sheet cites the dairy industry
Milking parlours
On the farm
- Vacid — its data sheet includes milking parlours. More milking products under livestock hygiene
Dose, temperature and time for each product
| Product | Stage | Dose | Temperature and time |
|---|---|---|---|
| Alcalino Pro 1 | Alkaline (CIP) | 0.5–5% | 45–70 ºC, 20–45 min |
| Alcalino Pro 3 | Alkaline (CIP) | 1–3% (2–6% as a single stage) | 60–70 ºC, 20–45 min |
| Nitracip Pro | Acid (CIP) | 0.5–1% | 40–60 ºC, 15–20 min |
| Acid Pro | Acid (CIP) | 1–3% | 40–70 ºC |
| Vacid | Acid (CIP) | 5–10 g/l | 50–60 ºC, 5–10 min |
| Clor NF Pro | Disinfection | 2–8% | 20–60 ºC, 5–15 min · reg. 18-20/40-09617-HA |
| Oxa Per | Disinfection | 1% | 20–50 ºC, 15 min · reg. 17-20/40-05521-HA |
| Enzi NF | Biofilm | 1–3% | 40–50 ºC, 30–120 min |
| Ten Cip | Biofilm | 0.2–0.5% + Enzim Pro 0.05% | 40–55 ºC, 20–60 min |
| Lubrisil | Belts | 5–20 g/l by drip feed | Depending on belt speed |
| Lubri Pro | Belts | 0.2–0.4% | Depending on water hardness, chain and container |
Frequently asked questions
What CIP cycle is used in a dairy?
Pre-rinse with water, alkaline stage (for example, Alcalino Pro 1 at 0.5–5% at 45–70 ºC), rinse, acid stage (Nitracip Pro at 0.5–1% at 40–60 ºC), rinse, disinfection with a registered product (Clor NF Pro or Oxa Per) and final rinse.
How often should the acid stage be carried out?
The frequency is set by your plan according to water hardness, the product and the verification results. The acid stage removes limescale deposits and the residues left by alkaline detergents.
Which disinfectant should I use in dairy CIP?
Clor NF Pro, a non-foaming chlorinated product, at 2–8% for 5–15 min, or Oxa Per, peracetic acid, at 1% for 15 min. Both have a registration number for the food industry.
Which lubricant should I use on Tetra Brik belts?
Lubrisil, by drip feed diluted to 5–20 g/l depending on belt speed; its data sheet indicates it for Tetra Brik belts in the dairy industry. For packaging machine belts, Lubri Pro at 0.2–0.4%.
How do I treat biofilm in circuits?
With Enzi NF at 1–3% for 30–120 minutes at 40–50 ºC, or with Ten Cip at 0.2–0.5% plus Enzim Pro at 0.05% for 20–60 minutes at 40–55 ºC, followed by disinfection.
Can I use these products on aluminium?
Alcalino Pro 1, Alcalino Pro 3 and Clor NF Pro are not to be used on aluminium, according to their data sheets.
What is your dairy plant like?
Tell us which circuits you clean (tanks, pasteurisers, fillers), the water hardness, what you pack and whether there are aluminium parts: we will propose the cycle with product, dose and factory price.
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Process guides for the food industry
- Cleaning and disinfection in the food industry
- CIP cleaning: detergents and disinfectants
- Foam cleaning (COP)
- Biofilm: detection and removal
- Step-by-step CIP protocol
- COP protocol for surfaces and utensils
- What CIP cleaning is and how it works
- IFS and BRC standards
- HACCP
- Listeria control
- Cleaning and disinfection plan (template)
- IFS and BRC: cleaning requirements
- Peracetic acid
- Listeria: where it hides and how to control it
- Meat industry and abattoirs
- Beverages and bottling plants
- Conveyor belt lubricants
- Cold room cleaning
- Dosing calculator