Evaluating dynamic checkweighers for use in dairy washdown environments
The dairy industry sets strict hygiene requirements to protect consumers from harmful bacteria, diseases or allergens
Microbiological contamination in milk and dairy products such as cheese, yogurt or ice cream can have devastating consequences for consumers.
Aggressive washdown routines using caustic detergents and high-pressure rinsing are the methods of choice for risk control in production environments in dairies and milk-processing plants worldwide. The processes are very similar, regardless of conditions in the individual operations: rinsing the system, removing dirt, rinsing again; then disinfection to reduce microbiological contamination to a permissible level and rinsing again, provided the disinfectant does not have to remain on the system surfaces.