A Refresher on Cleaning Pipelines and Coolers

Pipelines:

Clean-in-Place (CIP) Wash Chart
  • make sure the wash chart is posted and is visible in the milk house
  • make sure it is up to date and includes the hardness level of your water supply

Check the water temperature of all the wash cycles (thermometers are available through D.F.O. field service reps.)

  • the pre-rinse starting temperature should be 120-140°F and ending temperature should be above 110° F
  • wash cycle starting temperature should be between 160-170°F and the ending temperature should be a minimum of 110 °F
  • generally, acid rinse cycle uses warm water
    * check label or ask supplier about acid product used, sometimes cooler water is adequate
  • the sanitize cycle water temperature is normally between 120-140°F
    * check label or ask supplier about acid product used, sometimes cooler water is required
Where automatic chemical injection is used:
  • check the amount of chemical remaining in containers and the location of the tube
  • check the injection system, measure the amount as per the recommendations on the wash chart
Check the timing of each cycle:
  • does it correspond to the wash chart?
Check that all solution drains after each cycle:
  • watch the diverter valve in the sink. It is important that there is no mixing of cycles or premature dumping of solutions.
  • make sure the pre-rinse water containing milk residue is not recirculated through the pipeline

Check the Air Injector Operation:
  • count the number and quality of slugs/cycle ( need a min. of 15)
  • tie-stall operations need to check the 1st and last inlet area of the pipeline to be sure a "full slug" is being maintained ( you don't want to have any deposits inside the line)
  • parlour operations should check both sides of the line to ensure good slugging action (no deposits inside the line or meters)
Replace the rubber and plastic parts as recommended by dealer:
  • besides changing the inflations, don't forget the milk hoses, pulsator air tubes, pipeline gaskets and milk inlet rubber pads

Coolers:

Keep the Clean-In-Place (C.I.P.) procedures and chemical wash chart up to date and record the water hardness level

The bulk tank should be rinsed out manually by the bulk tank milk grader after the tank has been emptied to remove milk residue remaining in the tank.

Check temperatures:
  • the pre-rinse starting temperature should be 120-140°F and ending temperature should be above 110° F
  • wash cycle starting temperature should be between 160-170°F and the ending temperature should be a minimum of 110 °F
  • generally, acid rinse cycle uses warm water
    * check label or ask supplier about acid product used, sometimes cooler water is adequate
  • the sanitize cycle water temperature is normally between 120-140°F
    * check label or ask supplier about acid product used, sometimes cooler water is required

Other checkpoints to follow:

  • Check cycle times as recommended on the wash chart
  • Check that all solutions drain completely between cycles
  • Check that the pump has sufficient pressure to reach all areas
  • The last action before adding milk to the cooler should be a sanitize cycle
  • Consider an acid wash if no softener is being used in hard water
  • Check outlet valve and gasket for cleanliness
  • Check inlet area to cooler and inlet pipe
  • Check that the manhole area is being washed
  • The outside of the bulk tank needs to be kept clean at all times

Source: "General Guidelines for Effective Dairy Equipment Cleaning" authored by Dairy Farmers' of Ontario Udder Health Management Program Staff.


For more information:
Toll Free: 1-877-424-1300
E-mail: ag.info.omafra@ontario.ca
Author: Jeromy Ten Hag - Milk Quality Assurance Program Lead/OMAFRA
Creation Date: November 2001
Last Reviewed: November 2001