CIP Cleaning Processes in the Dairy Industry

Memiši, N.; Moračanin, S. V.; Milijašević, Milan; Babic, Jelena; Djukic, D.

doi:10.1016/j.profoo.2015.09.052

Cited by 35 publications

(20 citation statements)

References 4 publications

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“…Cleaning and disinfection are specifically important in humid areas of the dairy production, such as wall corners, floor and floor drains, ceiling, and parts of equipment, where yeast species are able to survive and even proliferate ( Awasti and Anand, 2020 ). Cleaning-in-Place (CIP) circular washing with different detergents and hot water is applied as a current standard GMP method of cleaning of tanks and piping in dairy industries, eliminating impurities and reducing the levels of microbial contamination ( Memisi et al, 2015 ).…”

Section: Measures To Prevent Contamination and Proliferation Of Spoilmentioning

confidence: 99%

Occurrence of Yeasts in White-Brined Cheeses: Methodologies for Identification, Spoilage Potential and Good Manufacturing Practices

et al. 2020

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Yeasts are generally recognized as contaminants in the production of white-brined cheeses, such as Feta and Feta-type cheeses. The most predominant yeasts species are Debaryomyces hansenii, Geotrichum candidum, Kluyveromyces marxianus, Kluyveromyces lactis, Rhodotorula mucilaginosa, and Trichosporon spp. Although their spoilage potential varies at both species and strain levels, yeasts will, in case of excessive growth, present a microbiological hazard, effecting cheese quality. To evaluate the hazard and trace routes of contamination, the exact taxonomic classification of yeasts is required. Today, identification of dairy yeasts is mainly based on DNA sequencing, various genotyping techniques, and, to some extent, advanced phenotypic identification technologies. Even though these technologies are state of the art at the scientific level, they are only hardly implemented at the industrial level. Quality defects, caused by yeasts in white-brined cheese, are mainly linked to enzymatic activities and metabolism of fermentable carbohydrates, leading to production of metabolites (CO 2 , fatty acids, volatile compounds, amino acids, sulfur compounds, etc.) and resulting in off-flavors, texture softening, discoloration, and swelling of cheese packages. The proliferation of spoilage yeast depends on maturation and storage conditions at each specific dairy, product characteristics, nutrients availability, and interactions with the co-existing microorganisms. To prevent and control yeast contamination, different strategies based on the principles of HACCP and Good Manufacturing Practice (GMP) have been introduced in white-brined cheese production. These strategies include milk pasteurization, refrigeration, hygienic sanitation, air filtration, as well as aseptic and modified atmosphere packaging. Though a lot of research has been dedicated to yeasts in dairy products, the role of yeast contaminants, specifically in white-brined cheeses, is still insufficiently understood. This review aims to summarize the current knowledge on the identification of contaminant yeasts in white-brined cheeses, their occurrence and spoilage potential related to different varieties of white-brined cheeses, their interactions with other microorganisms, as well as guidelines used by dairies to prevent cheese contamination.

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Section: Measures To Prevent Contamination and Proliferation Of Spoilmentioning

confidence: 99%

Occurrence of Yeasts in White-Brined Cheeses: Methodologies for Identification, Spoilage Potential and Good Manufacturing Practices

et al. 2020

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“…For example, lacking a dynamic CIP system validation and verification program increases the risk of inadequate sanitation. Tanker components and accessories such as gaskets, pumps, and caps that require manual cleaning (clean-out-of-place) are another area of concern due to variability in cleaning schedules as well as cleaning efficacy due to personnel (Memisi et al, 2015).…”

Section: Short Communicationmentioning

confidence: 99%

“…The PMO requires validation of the CIP system at least annually (Food and Drug Administration, 2015). CIP system parameters that are checked in the validation process are (1) temperature, (2) flow and mechanical action, (3) conductivity, (4) time, and (5) equipment inspection (Memisi et al, 2015). Overall tanker sanitation is only as good as the efficacy of any given facility's regular practices (Darchuk et al, 2015a).…”

Section: Short Communicationmentioning

confidence: 99%

Short communication: Snapshot of industry milk hauling practices in the western United States

Kuhn

Meunier-Goddik

Waite‐Cusic

2018

Journal of Dairy Science

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The Pasteurized Milk Ordinance (PMO) mandates milk hauling sanitation and operational practices; however, the use of vague language (i.e., "as needed") and gaps in processes lead to variability in industry practices. Our aim was to characterize industry milk hauling practices and identify areas that may be an unexplained source of contamination in the dairy processing continuum, and communicate this information with industry to cultivate best practices. The objectives of this study were to (1) survey industry hauling sanitation and operation practices in the Pacific Northwest region of the United States, and (2) quantify microbial populations [aerobic plate count (APC), lactic acid bacteria, coliforms] on the internal surfaces of transfer hoses (tanker and receiving bay) to determine their potential contribution to the microbiological quality of raw milk. Eleven facilities (78% response rate) participated in our survey. All facilities surveyed were compliant with the PMO; however, overall milk reception layout, sanitation practices, and routine maintenance greatly varied between facilities. Farm hose samples (n = 115) had significantly higher microbial loads (APC: mean 4.7 log cfu/100 cm; median 5.1 log cfu/cm) than receiving hose samples (n = 57; APC: mean: 2.1 log cfu/100 cm; median 1.9 log cfu/100 cm). Microbial populations on transfer hose surfaces did not correlate with time since last cleaning for either tanker or receiving bay hoses. Microbial content of farm hoses is likely to reflect the microbial quality of the previous milk transferred through the hose, making on-farm management practices the primary consideration to maintain low microbiological counts downstream. Upon arrival at the processor, 10% of farm hoses were missing caps. Although this did not correlate with elevated microbiological counts, uncapped farm hoses are exposed to the farm environment, provide opportunity for contamination, and are in violation of the PMO. Through observations made during our studies, manual cleaning procedures appear to be a major weakness in hauling practices and need more attention. Recognizing and communicating variability and areas of weakness allows industry to elevate their hauling sanitation and operational practices to maintain optimum milk microbiological quality.

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“…Both the volume flow rate and the pollutant load from dairy wastewater treatment plants (WWTPs) depend on the production profile, which may often change daily [6]. About 90% of organic contaminants in dairy wastewater come from residual products washed out during the operation of cleaning-in-place (CIP) stations [7].…”

Section: Introductionmentioning

confidence: 99%

Modeling of Electric Energy Consumption during Dairy Wastewater Treatment Plant Operation

Żyłka¹,

Dąbrowski

Malinowski

et al. 2020

Energies

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The intensification of biological wastewater treatment requires the high usage of electric energy, mainly for aeration processes. Publications on energy consumption have been mostly related to municipal wastewater treatment plants (WWTPs). The aim of the research was to elaborate on models for the estimation of energy consumption during dairy WWTP operation. These models can be used for the optimization of electric energy consumption. The research was conducted in a dairy WWTP, operating with dissolved air flotation (DAF) and an activated sludge system. Energy consumption was measured with the help of three-phase network parameter transducers and a supervisory control and data acquisition (SCADA) system. The obtained models provided accurate predictions of DAF, biological treatment, and the overall WWTP energy consumption using chemical oxygen demand (COD), sewage flow, and air temperature. Using the energy consumption of the biological treatment as an independent variable, as well as air temperature, it is possible to estimate the variability of the total electric energy consumption. During the summer period, an increase in the organic load (expressed as COD) discharged into the biological treatment causes higher electric energy consumption in the whole dairy WWTP. Hence, it is recommended to increase the efficiency of the removal of organic pollutants in the DAF process. An application for the estimation of energy consumption was created.

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CIP Cleaning Processes in the Dairy Industry

Cited by 35 publications

References 4 publications

Occurrence of Yeasts in White-Brined Cheeses: Methodologies for Identification, Spoilage Potential and Good Manufacturing Practices

Occurrence of Yeasts in White-Brined Cheeses: Methodologies for Identification, Spoilage Potential and Good Manufacturing Practices

Short communication: Snapshot of industry milk hauling practices in the western United States

Modeling of Electric Energy Consumption during Dairy Wastewater Treatment Plant Operation

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