GENERAL CLEANING AND SANITIZING OF PASTEURIZING EQUIPMENT
Milk-stone is a hard deposit or encrustation that is a combination of milk solids and washing
powder that may build on milk equipment. The minerals contained in hard water also
contribute to its formation. It is a chemical reaction that is accelerated by heat causing more
deposits on heating surfaces than elsewhere. Aside from these contributing factors the
primary cause of milk-stone is improper cleaning.
Phosphatase Test – Is a test used to determine the effectiveness of the pasteurization
process. Phosphatase is an enzyme normally present in raw milk that is easily destroyed or
inactivated by pasteurization. When milk that is contaminated with raw product or not held
at the proper temperature long enough active phosphatase will be present in larger
amounts than found in properly pasteurized milk.
A positive coliform test is indicative of post-pasteurization contamination. Coliform
organisms are easily killed by pasteurization. The following steps can prevent post-
pasteurization contamination: Clean and sanitized equipment and containers. No hand
capping or bottling or other handling of milk equipment. Prevent exposure to potential
contaminate such as flies, dust, dirt, drip or splash.
Milk spoilage, bacterial breakdown of milk proteins:
Sour - milk held at temperature of 65-75 will allow souring type organisms grow.
Bitter - milk that is held at temperatures below 50 would more often become bitter for the
same reason.
Ropy - thermoduric spore-formers that may survive the heat process, traced to stagnant
water on the farm.
Sweet curdle - fermentation and coagulation of milk with no acid production by organisms
surviving the heat process that may destroy acid producing organisms.
Thermoduric -organisms that survive pasteurization temperatures. Thermo-philic-organisms
that grow freely in milk at temperatures above 140°F
Sanitation - mere cleaning of equipment does not remove or destroy all disease causing
organisms that may have been present. Even very small numbers remaining may grow to
dangerous proportions since many grow rapidly in milk. All milk equipment must be treated
with a sanitizing agent just prior to usage. Cleaning must be thorough before sanitation can
be effective since the presence of organic material such as, milk-stone and soil can
inactivate the sanitizer.
The number and type of bacteria present in raw milk, faulty equipment or soiled, unsanitary
contact surfaces of equipment may influence efficiency of pasteurization.
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