Professional Documents
Culture Documents
Keith L. Engel
Scott Rankin
University of Wisconsin-Madison
Food Science
GEA Farm Technologies The right choice.
The BIG 4
You have g
got the
information
now what?
GEA Farm Technologies The right choice.
3
What levels?
SPC (Standard Plate Count)
Less than 5,000
>10,000 = action is needed
PI (Preliminary Incubation Count)
Less than 10,000
> 25,000 = action is needed
LPC (Lab Pasteurized Count)
Excellent = less than 100
>200 = action is needed
E-coil (Coliform Counts
Excellent = less than 50
>200 = action is needed
> 150
> 200
50-150
50-200
GEA Farm Technologies The right choice.
What now?
Procedure For Troubleshooting
Complete Evaluation of System
Physical
Ph i l iinspection
ti
Wash Analysis
Collect data on temperature (wash water, milk, review temperature charts, etc.)
What are this dairies counts,
counts what is the history,
history how do they compare to each
other ?
SPC (Standard Plate Count)
Coliform Counts
Indication of fecal matter in milk
Milking
Milki wet di
dirty udders
dd
Cow Cleanliness
Liner Head Cleanliness
Properly set ATO delay and retract
Towel sanitation
Use of contaminated water
Coliforms
Washing
W hi S
System P
Performance
f
Water
W
t
Quality
Requirements
R
i
t
of CIP
Cleaning
C Wash
CIP
as
Cycles
Evaluating
E
l ti
Wash
Systems
Cleaning
Recommendations
GEA Farm Technologies The right choice.
System Design
Type of system:
Number of units
Shell and liner type:
Take-offs:
Milk line diameter:
Wash line diameter:
Automatic washer type:
Air injector type:
Milk/wash valve type:
Are there restrictors on jetters or jetter hoses?
Are there restrictors on added water line?
Hole size =
GEA Farm Technologies The right choice.
23
Location
Color
Texture
Acid
Soluble
Detergent
Soluble
Chlorine
Soluble
Receiver
White
tackyy
No
No
No
Neck of
Receiver
Yellow/White
Slimy
No
Yes
Yes
Receiver
G k t
Gasket
Yellow/White
Slimy
No
Yes
Yes
Gaskets
G
k t by
b
Milk Pump
Yellow
Slimy
No
Yes
Yes
27
GEA Farm Technologies The right choice.
Y N
Y N
Y N
Y N
Does the milk pump run continuously during the wash cycle?
Y N
Y N
Capacity =
PPM
gallons
gallons
correctly.
Always consider the 6 requirements of cleaning when
troubleshooting any build-up.
Check temperature monitoring devices.
Measure chemical concentrations
Record temperature of the water returning to the
wash sink at the beginning and end of each cycle
Complete a sketch of the CIP system and flow circuit
to document conditions for future reference and
consultation
No chemical
Circulate and divert
Starting temperature: 95 110 F (35-43 C)
Purpose:
34
35
36
Acid Rinse
Circulate 5 minutes
Starting temperature: 95 110 F (35-43 C)
Acid solution pH: 2.5 3 (optimum)
Purpose:
37
Purpose:
38
Kill bacteria
Alkalinity
Alk
li it
emulsifies fats.
Chlorine
peptizes
Proteins.
39
Sequestration
Agents tie up
Solids and
carry them out.
C.I.P.
C
I P Cleaning
Requirements
C.I.P.
C
I P Cleaning
Cycles
Pre-Wash Rinse
Time
Velocity
Wash Cycle
Temperature
Volume
Drainage
Chemical
Ch
i l
Balance
Acid Rinse
Sanitize Cycle
Blow By
seconds ON Time
15
Divided by
equals
5.0
15
Divided by
equals
3.0
4.0
and
5.0
gallons
Restrictor Size
3/16
equals
00
0.0
gallons/minute
equals
0.0
gallons/minute
1 1/2
equals
18.0
gallons/minute
equlas
0.0
gallons/minute
18.0
gallons/minute
0.30
gallons/second
3/16
Total
Total gallons per minute
18
divided by
4.0
5
divided by
divided by
Original AI Setting
ON Time = 5.5
5 5 seconds
Off Time = 10 seconds
60
equals
0.30
gal/sec.
0.30
gal/sec.
* Loose wash plug
** Small Universal trap
equals
equals
13.33
OFF Time
16.67
Final 4.5 ON Time
10 OFF Time
Tight wash plug
Common Problems
correctly.
Check cooling performance by observing blend
temperatures and cooling times
Measure chemical concentrations
Record temperature of the water returning to the
wash sink at the beginning and end of each cycle
Complete a sketch of the CIP system and flow circuit
to document conditions for future reference and
consultation
5%
10%
15% 20%
25%
30%
35% 40%
45%
2) Temperature
Monitor Temperature:
Monitor temperature charts. Benchmark the
end
d wash
h ttemperature
t
with
ith th
the hi
high
h ttemperature
t
on th
the your chart.
h t
Utilize wash vat temperature recorders when possible.
Or simply keep a thermometer around and catch the ending wash
temperature periodically.
Record
R
d replacing
l i th
these ititems so th
thatt you can alter
lt your changing
h
i
schedule if items are wearing out before your regularly scheduled
date.
Work
W k with
ith a route
t person that
th t keeps
k
good
d records
d and
d can recognize
i
if your usage on these items is up or down.
Reality Checks
Investigations many times include individuals searching for a single
cause of the problem
problem.
While driving to the farm, many times we hope and pray well find
something
hi
wrong so we can fix
fi it.
i
Unfortunately this leads to a band-aid
band aid approach and seldom treats the
cause of the problem.
A complete
l t evaluation
l ti off th
the system
t
should
h ld b
be d
done.
Thank-you!
Keith L. Engel
Keith. Engel@ geagroup.com
GEA Farm Technologies