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Journal of Dairy Science Vol. 46 No. 11 1309-1314
© 1963 by American Dairy Science Association ®
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Cleaning and Sanitizing Daisy Equipment1

E. O. Herreid

Department of Food Science, University of Illinois, Urbana

Le Roy Luetscher

Lake to Lake Cooperative, Denmark, Wisconsin

ABSTRACT

Automated cleaning has been accepted in the dairy and food industry. The bacteriologist, the chemist, the engineer, and the technologist working together have solved many of the practical and some of the technical problems, and have made it possible to clean equipment efficiently and economically. Much fundamental work remains to be done to put the performance of CIP systems in the realm of mathematical interpretations, whereby time, temperature, turbulence, detergent characteristics, composition of adsorbed solids, and their surface properties, and water composition can all be designated in quantitative terms.

FOOTNOTES

1 Presented at the 23rd Klenzade Educational Seminar, Edgewater Beach Hotel, Chicago, Illinois, March, 1962.






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Copyright © 1963 by the American Dairy Science Association ®.