The Farmstead Creamery Advisor: The Complete Guide to Building and Running a Small, Farm-Based Cheese Business by Caldwell Gianaclis

The Farmstead Creamery Advisor: The Complete Guide to Building and Running a Small, Farm-Based Cheese Business by Caldwell Gianaclis

Author:Caldwell, Gianaclis [Caldwell, Gianaclis]
Language: eng
Format: epub
Publisher: Chelsea Green Publishing
Published: 2010-05-13T22:00:00+00:00


Pasteurizer/bulk tank combination chilled by homemade remote chilling system, Mama Terra Micro Creamery, Oregon.

Bucket washer setup, Pholia Farm, Oregon.

Milk Line Washing Equipment

Whether you are installing a pipeline milking system or using a bucket milker, you may want to add a system that is specifically designed to aid in the proper and practical cleaning of your equipment. Lines can be effectively cleaned manually after each milking by using brushes, but this will erode the interior surfaces much more quickly than a vacuum washing system, as well as being very time consuming for you. The bucket washer (so called not because it washes your buckets—it doesn’t—but because it is meant for use with bucket milker systems) consists of a suction unit that mounts to the wall onto which you attach your milking lines. A small sink or pail is filled with the washing solutions and the inflations are immersed in this pail. A line runs from the wall unit to your vacuum source. When the vacuum is turned on, the suction unit pulls and pushes the washing fluids through the lines. Between each cycle (rinse, wash, acid, or sanitizer) you will turn off the suction and change the solution in the small sink or pail. You hand-scrub the actual buckets and lids. A CIP system does basically the same thing but forces the solutions through the built-in-place milk lines. As you might expect, a CIP system is more complicated and requires monitoring to ensure proper function. Consult with a qualified sales representative to make sure that your system is performing adequately and that you are using the correct detergents and sanitizers, water temperature, “slug” (air bubble) flow rate, volume, and time.



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