Contents
(ix)
Contents Foreword .................................................................................................................. (v) Preface ................................................................................................................... (vii) Introduction ........................................................................................................ (xxiii)
CHAPTER 1 Dairy Scenario 1.1 1.2 1.3 1.4 1.5 1.6 1.7 1.8 1.9 1.10 1.11 1.12 1.13 1.14
History of Dairy Industry ............................................................................... 1 Dairy Industry in U.S.A. ................................................................................. 3 Dairy Industry in U.K. .................................................................................... 5 Dairy Industry in Australia ............................................................................. 5 Dairy Industry in India ................................................................................... 5 Mile Stones in Dairy Development ............................................................... 6 Educational Institutions ................................................................................. 8 Dairy Development ....................................................................................... 9 Evolution of Anand Model/Pattern .............................................................. 12 Role of NDDB in Dairy Development .......................................................... 15 Operation Flood (OF) 1970 - White Revolution OF - I .............................. 15 Present Dairy Scenario .............................................................................. 17 National Dairy Plan - (NDP) ........................................................................ 29 Present Status of Dairy Industry ................................................................. 32
CHAPTER 2 Milk Processing Plant Layout and Management 2.1 2.2 2.3 2.4 2.5 2.6 2.7
Location/Selection of Site ........................................................................... 44 Classification of Dairy Plants ...................................................................... 45 Topography ................................................................................................. 46 Nature of Ground ........................................................................................ 46 Planning and Principles of Dairy Layout .................................................... 47 Soft Water ................................................................................................... 49 Hard Water .................................................................................................. 49 (ix)
(x)
Contents
CHAPTER 3 Milk and its Constituents 3.1
Definitions of Milk ........................................................................................ 52
3.2
Composition of Milk ..................................................................................... 54
3.3
Constituents of Milk .................................................................................... 60
3.4
Water ........................................................................................................... 62
3.5
Lactose ........................................................................................................ 62
3.6
Lactic Fermentation .................................................................................... 63
3.7
Milk Fat ........................................................................................................ 65
3.8
Milk Fat Constants/Properties .................................................................... 74
3.9
Substances Associated with Milk Fat ......................................................... 83
3.10
Milk Proteins ................................................................................................ 91
3.11
Mineral Matter of Milk .................................................................................. 99
3.12
Vitamins of Milk ......................................................................................... 102
3.13
Gases Present in Milk ............................................................................... 108
3.14
Enzymes in Milk ......................................................................................... 109
3.15
Colostrum Milk .......................................................................................... 110
3.16
Nutritive Value of Milk ................................................................................ 113
3.17
Effect of Processing .................................................................................. 122
3.18
Soft Curd Milk ........................................................................................... 123
3.19
Humanisation of Buffaloe Milk .................................................................. 124
3.20
Vitamin-D Fortified Milk ............................................................................. 124
3.21
Low Sodium Milk ....................................................................................... 124
3.22
Lactose Hydrolysed Milk ........................................................................... 124
3.23
Cow Milk Vs. Buffaloe Milk ........................................................................ 125
CHAPTER 4 Factors Affecting the Composition of Milk 4.1
Variations in the Composition of Milk ....................................................... 129 4.1.1
Species ....................................................................................... 129
4.1.2
The individuality of the Cow ....................................................... 130
4.1.3
Breed .......................................................................................... 130
4.1.4
Size of the Herd within Breed .................................................... 132
Contents
(xi)
4.1.5 Intervals between Milking ........................................................... 132 4.1.6 Variation from Day to Day .......................................................... 133 4.1.7 Efficiency of Milking .................................................................... 134 4.1.8 Different Quarters of the Udder ................................................. 134 4.1.9 First and Last Milk Drawn .......................................................... 135 4.1.10 Stage of Lactation and Milk Yeild ............................................... 135 4.1.11 Season ....................................................................................... 138 4.1.12 Age of the Animal/Number of Lactations ................................... 141 4.1.13 Effect of Gestation ..................................................................... 143 4.1.14 Level of Nutrition - Influence of Feeding ................................... 143 4.1.15 Excitement .................................................................................. 145 4.1.16 Heat or Oestrum ......................................................................... 145 4.1.17 Condition of Flesh at Calving .................................................... 145 4.1.18 Relation between Daily and Yearly Production ......................... 146 4.1.19 Official Vs. Ordinary Milk Production Records .......................... 147 4.1.20 Hormonal Influence .................................................................... 148 4.1.21 Effect of Disease ........................................................................ 149 4.1.22 Influence of Drugs ...................................................................... 150 4.1.23 Miscellaneous Causes ............................................................... 150 4.2 Inter Relationship between the Milk Constituents .................................... 151
CHAPTER 5 Physico-chemical Properties 5.1
Physical State of Milk ................................................................................ 153 5.1.1 Colour of Milk ............................................................................. 154 5.1.2 Flavour and Taste ...................................................................... 154 5.1.3 pH of Milk .................................................................................... 155 5.1.4 Specific Gravity and Density ...................................................... 155 5.1.5 Acidity of Milk .............................................................................. 157 5.1.6 Viscosity ...................................................................................... 158 5.1.7 Specific Heat ............................................................................... 160 5.1.8 Surface Tension ......................................................................... 161 5.1.9 Bound Water .............................................................................. 161 5.1.10 Freezing Point ............................................................................ 162 5.1.11 Boiling Point ............................................................................... 163 5.1.12 Refractive Index (RI) .................................................................. 163 5.2 Butero-Refractometer Reading (B.R) ...................................................... 164
(xii) 5.3 5.4 5.5
Contents Oxidation-Reduction Potential .................................................................. 165 Electrical Conductivity ............................................................................... 165 Buffering of Milk ........................................................................................ 166
CHAPTER 6 Microbiology of Milk 6.1 6.2 6.3
6.4 6.5
6.6
6.7 6.8
Importance of Study of Microbiology ........................................................ 169 Classification of Microorganisms of Milk .................................................. 169 Types of Microorganisms in Milk .............................................................. 169 6.3.1 Bacteria ...................................................................................... 169 6.3.2 Yeast ........................................................................................... 170 6.3.3 Moulds ........................................................................................ 170 6.3.4 Viruses ........................................................................................ 171 6.3.5 Bacteriophages .......................................................................... 171 6.3.6 Hetero Fermentative Organisms ............................................... 171 Growth of Micro Organisms ...................................................................... 175 6.4.1 Stages of Growth ........................................................................ 175 Milk and Public Health ............................................................................... 178 6.5.1 Source of Contamination ........................................................... 181 6.5.2 Producing Animal ....................................................................... 181 6.5.3 Milking Area ................................................................................ 182 6.5.4 Handling of Milk-Utensils and Equipment .................................. 182 6.5.5 Personnel Sources of Contamination ........................................ 182 6.5.6 Water as a Source of Contamination ........................................ 183 Types of Microorganisms in Milk .............................................................. 183 6.6.1 Bacteriophages .......................................................................... 183 6.6.2 Spoilage of Milk .......................................................................... 183 6.6.3 Gas Production .......................................................................... 184 6.6.4 Proteolysis .................................................................................. 184 6.6.5 Ropiness ..................................................................................... 184 6.6.6 Microbiological Flavour .............................................................. 185 Alkali Production ....................................................................................... 186 Microbial Examination of Milk ................................................................... 187 6.8.1 DMC Method .............................................................................. 188
Contents
(xiii)
6.9
Destruction of Microorganisms ................................................................. 193
6.10
Bactofugation ............................................................................................ 193
CHAPTER 7 Dairy Operations (Practices) 7.1
Pricing of Milk ............................................................................................ 195
7.2
Collection of Milk ....................................................................................... 201 7.2.1
7.3
Milk Collection Chilling Centres/Depots .................................... 201
Transportation .......................................................................................... 205 7.3.1
Methods of Transport ................................................................. 205
7.3.2
Types of Containers Used ......................................................... 207
7.4
Milk Processing ......................................................................................... 207
7.5
Receiving of Milk ....................................................................................... 209
7.6
Milk Reception Operations ....................................................................... 210
7.7
Pre Heating ............................................................................................... 216
7.8
Cooling and Storage of Raw Milk-Cooling (In the Dairy Plant) ................ 219
7.9
Standardisation ......................................................................................... 223
7.10
Homogenisation ........................................................................................ 227
7.11
7.12
7.13
7.10.1
Homogenizer .............................................................................. 228
7.10.2
Factors Influencing Homogenisation ......................................... 229
Pasteurisation ........................................................................................... 231 7.11.1
Pasteurisation Process and Equipment ................................... 235
7.11.2
Methods of Pasteurization ......................................................... 237
Bottling/Bottle Filling ................................................................................. 247 7.12.1
Vacuum Fillers ............................................................................ 248
7.12.2
Caps and Capping ..................................................................... 249
7.12.3
Inspection of Filled Bottles ......................................................... 250
7.12.4
Decrating or Recrating of the Bottles ........................................ 250
7.12.5
Crate Stacker ............................................................................. 250
Packaging ................................................................................................. 250 7.13.1
7.14
Glass Bottle Vs Paper/Film Package ......................................... 252
Storage ...................................................................................................... 253
(xiv) 7.15
Contents Distribution ................................................................................................ 254 7.15.1
7.16
Organisation of Routes .............................................................. 255
Judging and Grading of Milk ..................................................................... 257 7.16.1
High Grade Market Milk - its Requirements ............................... 258
7.16.2
Manufacture of Different Grades of Milk .................................... 259
7.16.3
Flavour Defects-Causes and Prevention .................................. 260
CHAPTER 8 Dried Milk or Milk Powder 8.1 8.2 8.3 8.4 8.5 8.6
8.7
Whole Milk Powder-PFA or Legal Standard ............................................. 263 Skim Milk Powder (SMP) ........................................................................... 263 Drying of Milk Freezing ............................................................................. 266 Cooling of Milk causes several changes, the most Important ones being ................................................................. 267 Freezing .................................................................................................... 267 Drying of Milk-Heat Application ................................................................. 268 8.6.1 Vacuum Roller Drying ................................................................ 268 8.6.2 Band Film Drying ........................................................................ 269 8.6.3 Foam Drying ............................................................................... 269 8.6.4 Freeze Drying ............................................................................. 269 8.6.5 Spray Drying ............................................................................... 270 Configuration of the Drier ......................................................................... 275 8.7.1
8.8 8.9
Heating of the Air ........................................................................ 275
8.7.2 Automization and Air Inlet ........................................................... 275 Instantization ............................................................................................. 277 Keeping Quality ........................................................................................ 278 8.9.1
Changes During Storage ........................................................... 278
8.10 8.11 8.12
8.9.2 Lactose Protein Changes .......................................................... 279 Dehydration-Concentrated Milk ............................................................... 279 Sweetened Condensed Milk ..................................................................... 281 Un-sweetened Condensed Skim Milk ....................................................... 281
8.13
Composition .............................................................................................. 281 8.13.1
Physico-chemical Properties ...................................................... 282
8.13.2
Colour and Flavour .................................................................... 283
8.13.3
Viscosity ...................................................................................... 283
Contents
(xv)
8.14
Method of Manufacture-(Sweetened Condensed Milk) ........................... 283 8.14.1 Heating ....................................................................................... 284 8.14.2 Homogenisation ......................................................................... 285 8.14.3 Sugar .......................................................................................... 285 8.14.4 Concentration ............................................................................. 285 8.14.5 Cooling and Seeding ................................................................. 285 8.14.6 Packaging ................................................................................... 285 8.15 Keeping Quality ................................................................................... 286 8.16 Evaporated Milk or Un-sweetened Condensed Milk ................................ 287 8.16.1 Composition ................................................................................ 288 8.17 Food Value ................................................................................................ 289 8.18
Method of Manufacture ............................................................................. 289
8.19
Preheating/Fore Warming ......................................................................... 290
8.20
8.19.1
Concentrating ............................................................................. 291
8.19.2
Packaging ................................................................................... 291
UHT Process of Sterilization ...................................................................... 292 8.20.1
Recombination ............................................................................ 292
8.20.2
Properties of the Product ........................................................... 292
8.20.3
Heat Stability ............................................................................... 293
8.20.4
Defects in Evaporated Milk ........................................................ 294
CHAPTER 9 Dairy Products 9.1
9.2
Cream ........................................................................................................ 295 9.1.1 Separation Methods ................................................................... 297 9.1.2 Physico-chemical Properties of Cream ..................................... 303 9.1.3 Factors Affecting the Fat Loss in Skim Milk during Separation 305 9.1.4 Yield of Cream ............................................................................ 308 9.1.5 Quality of Cream ........................................................................ 309 9.1.6 Defects in Cream ....................................................................... 309 9.1.7 Uses of Cream ............................................................................ 310 Ice Cream .................................................................................................. 310 9.2.1 Composition ............................................................................... 314 9.2.2 Milk Solids Not Fat (MSNF) ........................................................ 316 9.2.3 Home Production ........................................................................ 317
(xvi)
9.3
9.4
9.5
9.6
Contents 9.2.4 Large Scale or Factory Production of Ice-cream ...................... 319 9.2.5 Figuring the Mix/Composition of the Mix .................................... 321 9.2.6 Properties of the Mix .................................................................. 323 9.2.7 Preparation of the Mix ................................................................ 325 9.2.8 Pasteurizing the Mix ................................................................... 325 9.2.9 Freezing Process-Changes taking Place .................................. 328 9.2.10 Defects in Ice-cream .................................................................. 331 Butter ......................................................................................................... 332 9.3.1 Composition ............................................................................... 334 9.3.2 Cooling and Ageing of Cream .................................................... 336 9.3.3 Ripening of Cream ..................................................................... 337 9.3.4 Churning ..................................................................................... 337 9.3.5 Theories of Churning ................................................................. 338 9.3.6 Churning Operation/Procedure ................................................. 339 9.3.7 Difficulties/Problems of Churning .............................................. 341 9.3.8 Method of Working/Kneading .................................................... 343 9.3.9 Defects or Faults in Butter ......................................................... 344 Cheese ...................................................................................................... 345 9.4.1 Types/Classification of Cheese ................................................. 348 9.4.2 Composition of Cheese .............................................................. 349 9.4.3 Food and Nutritive Value ........................................................... 350 9.4.4 Ripening or Adding Starter to the Milk ....................................... 353 9.4.5 Cottage Cheese ......................................................................... 360 9.4.6 Processed Cheese ..................................................................... 361 9.4.7 Packaging ................................................................................... 362 9.4.8 Storage ....................................................................................... 362 9.4.9 Defects/Abnormalities in Cheese .............................................. 362 Butter Oil ................................................................................................... 362 9.5.1 Direct Evaporation Method ........................................................ 363 9.5.2 Directly from Cream by De-emulsification ................................. 364 9.5.3 Packaging ................................................................................... 365 Ghee ......................................................................................................... 365 9.6.1 Physico-chemical Constants of Ghee ....................................... 369 9.6.2 Manufacturing Methods ............................................................. 370 9.6.3 9.6.4 9.6.5
Keeping Quality .......................................................................... 372 Grading ....................................................................................... 372 Defects ....................................................................................... 373
Contents
(xvii)
9.7
Khoa .......................................................................................................... 374 9.7.1 Standards of Khoa ..................................................................... 375 9.7.2 Physico-chemical changes during Khoa Making ...................... 377 9.7.3 Methods of Preparation ............................................................. 378 9.7.4 Factors Affecting the Quality and Yield of Khoa ....................... 380 9.7.5 Packaging and Shelf Life of Khoa ............................................. 381
9.8
Paneer ....................................................................................................... 382 9.8.1 Principle ...................................................................................... 382 9.8.2 Conditions of Manufacture ......................................................... 383 9.8.3 9.8.4 9.8.5 9.8.6
Manufacture of Paneer .............................................................. 385 Varieties of Paneer ..................................................................... 386 In Package Paneer Process ...................................................... 386 Preservation of Paneer .............................................................. 388
9.9
Chhena ...................................................................................................... 389 9.9.1 Chemical Composition ............................................................... 390 9.9.2 Traditional Chhena Making Process ......................................... 391 9.9.3 Mechanisation Process for Chhena Making ............................. 393 9.9.4 Innovation Process in Chhena Making ...................................... 394 9.9.5 Dry Chhena Powder ................................................................... 396 9.9.6 Active Packaging for Chhena .................................................... 396 9.9.7 Chhena Based Sweet Products ................................................. 396 9.10 Dahi/Curd .................................................................................................. 400 9.10.1 Production Methods ................................................................... 403 9.10.2 Quality Control of Dahi ............................................................... 404 9.11 Srikhand .................................................................................................... 406
CHAPTER 10 Dairy by-products 10.1 10.2
10.3
Skim Milk - its Utilization ............................................................................ 412 Casein-Industrial ....................................................................................... 413 10.2.1 Manufacture of Casein-Industrial .............................................. 414 10.2.2 Grain-Curd Casein ..................................................................... 417 10.2.3
Rennet Casein-Manufacture ...................................................... 418
10.2.4
Manufacture of Casein from Butter Milk .................................... 418
10.2.5
Casein - Defects, Causes and Prevention ................................ 419
Butter Milk-Condensed Butter Milk ........................................................... 422
(xviii) 10.4
10.5
Contents Whey ......................................................................................................... 422 10.4.1
Utilization of Whey ...................................................................... 423
10.4.2
Small Scale Utilization of Whey .................................................. 425
10.4.3
Large Scale Utilization of Whey ................................................. 425
10.4.4
Concentration of Whey .............................................................. 425
10.4.5
Uses of Condensed Whey ......................................................... 426
10.4.6
Storage of Whey Powder ........................................................... 427
10.4.7
Whey Protein Concentrate ........................................................ 428
10.4.8
Manufacture of Whey Protein Concentrate (WPC) ................... 428
Lactose ...................................................................................................... 429 10.5.1
Grades of Lactose ..................................................................... 429
10.5.2
Method of Manufacture .............................................................. 430
10.5.3
Yeild ............................................................................................ 433
10.5.4 Uses ............................................................................................ 433 10.6 Lassi .......................................................................................................... 434 10.7 Ghee Residue ........................................................................................... 435
CHAPTER 11 Milk - Different Varieties/Forms 11.1
11.2 11.3 11.4
11.5 11.6
Sterilized Milk ............................................................................................. 438 11.1.1 Definition .................................................................................... 438 11.1.2 Manufacturing Details ................................................................ 440 11.1.3 UHT Method of Sterilization ........................................................ 442 Homogenized Milk ..................................................................................... 442 Soft Curd Milk ........................................................................................... 443 Flavoured Milks ......................................................................................... 444 11.4.1 Fruit Flavoured Milks/Drinks ...................................................... 446 11.4.2 Sterilized Flavoured Milks/Drinks ............................................... 447 11.4.3 Vitaminized/Irradiated Milk ......................................................... 448 11.4.4 Frozen Concentrated Milk .......................................................... 448 Fermented Milk ......................................................................................... 449 11.5.1 The Merits of the Fermented Milk are ....................................... 449 Natural Butter Milk .................................................................................... 449 11.6.1 Cultured Butter Milk ................................................................... 449
Contents
11.7
(xix) 11.6.2
Manufacturing Procedure/Preparation ...................................... 451
11.6.3
Creaming .................................................................................... 451
Acidophilus Milk ........................................................................................ 451 11.7.1
Procedure ................................................................................... 453
11.8
Bulgarian Butter Milk ................................................................................. 453
11.9
Kumiss ....................................................................................................... 453
11.10
Kefir ........................................................................................................... 453
11.11
Yoghurt ...................................................................................................... 453 11.11.1
Procedure ................................................................................. 455
11.12
Flavoured Yoghurt Preparation ................................................................ 455
11.13
Standardised Milk ...................................................................................... 455
11.14
Reconstituted/Rehydrated Milk ................................................................ 456 11.14.1
11.15
Recombined Milk ....................................................................................... 457 11.15.1
11.16
11.17
11.18
Procedure ................................................................................. 457 Procedure ................................................................................. 458
Toned Milk ................................................................................................. 458 11.16.1
Procedure ................................................................................. 460
11.16.2
Double Toned Milk .................................................................... 460
11.16.3
Humanized Milk ......................................................................... 460
Miscellaneous Milks .................................................................................. 460 11.17.1
Filled Milk .................................................................................. 460
11.17.2
Imitation Milk ............................................................................. 460
11.17.3
Vegetable Toned Milk ............................................................... 460
11.17.4
Soya Milk .................................................................................. 460
Synthetic Milk ............................................................................................ 460 11.18.1
Production of Synthetic Milk ..................................................... 461
11.18.2
Carrot Milk ................................................................................. 462
11.18.3
Organic Milk .............................................................................. 462
11.18.4
Artificial Milk ............................................................................... 462
11.18.5
Modified Milk .............................................................................. 463
11.18.6
Organic Dairying ....................................................................... 463
CHAPTER 12 Quality Control of Milk and Milk Products 12.1
Quality of Milk ........................................................................................... 464
(xx)
Contents 12.1.1
12.2
12.3
12.4
12.5
12.6
12.7 12.8
Raw Milk and its Quality Control ................................................ 465
12.1.2 Processing/Production - its Quality Control .............................. 465 Finished Product - Quality Control ........................................................... 466 12.2.1 Quality Control Laboratory ........................................................ 466 12.2.2 Sampling - Quality Control ......................................................... 467 12.2.3 Quality Control of Foods and Legislative Criteria ..................... 468 12.2.4 International Food Safety Laws and Standard .......................... 469 Food and Agriculture Organisation (FAO) ............................................... 469 12.3.1 The Codex Alimentarius Commission and the FAO/WHO Food Standards Programme ................................... 469 Hazard Analysis and Critical Control Point (HACCP) ............................... 470 12.4.1 Analyse Hazards ........................................................................ 472 12.4.2 Identification of Critical Control Points ....................................... 472 12.4.3 Advantages of HACCP ............................................................... 473 ISO 9000 Series and Other Standards .................................................... 473 12.5.1 ISO 9001 ..................................................................................... 474 12.5.2 ISO 9002 ..................................................................................... 474 12.5.3 ISO 9003 ..................................................................................... 474 12.5.4 ISO 9004 ..................................................................................... 474 12.5.5 Differences between ISO 9001, 9002, and 9003 ...................... 475 Indian Food Laws and Standards ............................................................ 475 12.6.1 Prevention of Food Adulteration (PFA) Act ............................... 475 12.6.2 Food Safety and Standards Authority of India (FSSAI) ............ 476 12.6.3 Export Inspection Council .......................................................... 478 Bureau of Indian Standards (BIS) ............................................................ 478 Clean Milk Production ............................................................................... 479
CHAPTER 13 Milk Residues 13.1
Pesticide Residue in Milk and Milk Products ............................................ 481 13.1.1 Foreign Substances ................................................................... 481
CHAPTER 14 Packaging 14.1
Importance of Packaging .......................................................................... 490
Contents
14.2
14.3
14.4
14.5 14.6
(xxi)
14.1.1 The Main Objectives of the Packaging are ............................... 492 Selection of Packaging Materials ............................................................. 493 14.2.1 Product Range ........................................................................... 493 14.2.2 Consumer Needs ....................................................................... 494 14.2.3 The shift in the Consumer Perception of Packaging is Noticeable from .................................................... 494 14.2.4 There are several Attributes that Appeal to the Consumer such as .............................................. 494 Packaging Materials ................................................................................. 495 14.3.1 Packaging Materials-Range ....................................................... 497 14.3.2 Packaging Techniques ............................................................... 500 New Concepts of Packaging ..................................................................... 502 14.4.1 MAP Technology ........................................................................ 502 14.4.2 Advantages and Disadvantages of MAP ................................... 502 14.4.3 Gases for MAP ........................................................................... 503 14.4.4 Methods of MAP ......................................................................... 503 14.4.5 Packaging Material for MAP ....................................................... 504 14.4.6 Typical MAP Machines ............................................................... 504 Packaging Machines ................................................................................. 505 Disposal of Packages ............................................................................... 507
CHAPTER 15 Cleaning and Disinfection 15.1
Cleaning and Disinfection Processes ...................................................... 511 15.1.1
15.2
15.3
15.4
Check on Cleaning Efficiency .................................................... 511
Water for Dairy Industry ............................................................................ 514 15.2.1
Coagulation ................................................................................ 514
15.2.2
Chlorination ................................................................................ 514
Hardness of Water .................................................................................... 515 15.3.1
Temporary Hardness .................................................................. 516
15.3.2
Permanent Hardness ................................................................. 516
15.3.3
Estimation of Hardness .............................................................. 516
15.3.4
Treatment of Hard Water ........................................................... 517
Removing Temporary Hardness ............................................................... 517 15.4.1
Lime Soda Process .................................................................... 517
15.4.2
Treatment with Ion Exchange Resins ........................................ 517
(xxii)
Contents
15.5
Milk Stone .................................................................................................. 518
15.6
Methods of Cleaning ................................................................................. 519
15.7
Classification of Detergents ..................................................................... 519 15.7.1
Sequestering/Chelating Agents ................................................. 520
15.7.2
Surface Active/Wetting Agents .................................................. 521
15.8
Properties of Detergent ............................................................................ 522 15.8.1 Sanitizers .................................................................................... 523 15.8.2 Heat ............................................................................................ 523 15.8.3 Hot Water .................................................................................... 524 15.8.4 Hot Air ......................................................................................... 524 15.8.5 Irradiation ................................................................................... 524 15.8.6 Chemical Sanitisation ................................................................. 524 15.8.7 Chlorine Compounds ................................................................. 524 15.8.8 Iodine Compounds ..................................................................... 525
15.9
Quarternary Ammonium Compounds (QAC) ........................................... 526
15.10
Procedure of Cleaning and Sanitizing ..................................................... 526
15.11
Methods ..................................................................................................... 529 15.11.1
Hand Washing ........................................................................... 529
15.11.2
Mechanical washing .................................................................. 530
15.11.3
Cleaning in Place (CIP) ............................................................. 531
Practical Manual .................................................................................................... 535 Index ........................................................................................................................ 647
