Description
This standard covers provisions and recommendations for the cleaning and disinfecting of dairy equipment used in the production of milk and the processing and manufacture of milk products, and of soft- serve dispensing units.
TABLE OF CONTENTS
| Content | Page |
| Introduction | v |
| 1 Scope | 1 |
| 2 Normative references | 1 |
| 3 Terms and definitions | 1 |
| 4 General provisions | 3 |
| 5 Fundamentals of cleaning processes | 3 |
| 6 Detergents and detergent-disinfectants | 4 |
| 7 Specific cleaning and disinfecting operations | 7 |
| 8 Specific cleaning and disinfecting operations at processing dairies | 9 |
| 9 Specific cleaning and disinfecting operations for butter manufacturing | 27 |
| 10 Specific cleaning and disinfecting operations for cheese making | 30 |
| 11 Specific cleaning and disinfecting operations for processed cheese-making equipment | 33 |
| 12 Specific cleaning and disinfecting operations for yogurt manufacturing | 36 |
| 13 Specific cleaning and disinfecting operations for milk powder manufacturing | 37 |
| 14 Specific cleaning and disinfecting operations for condensed milk manufacturing | 39 |
| 15 Specific cleaning and disinfecting operations for cheese making | 39 |
| Bibliography | 43 |