Development and trend of dairy cleaning agents

Abstract The quality and safety of dairy products are highly valued by consumers and dairy manufacturers, which is mainly ensured by thorough cleaning of dairy production equipment. Milk fouling can cause pipes to clog and reduce transmission. Incomplete cleaning can cause microbial breeding, which will affect the quality and safety of dairy products. To achieve efficient and rapid cleaning of dairy processing equipment, cleaning agents have always been a necessary choice for dairy and food enterprises. This paper describes the production mechanism of milk fouling, the cleaning mechanism by cleaning agents, and the cleaning process. Development of cleaning agents are introduced in detail, include compound alkaline/acid/neutral cleaning agents, enzyme cleaning agents and cleaning additives. The factors affecting cleaning efficiency are also viewed, which include type and dosage of cleaning agents, cleaning process (cleaning time, cleaning liquid temperature, cleaning fluid flow rate), and other influencing factors (cleaning fluid pressure, Reynolds number and shear stress, surface types). Four aspects are reviewed in this manuscript, include cleaning objects (milk fouling), cleaning substances (cleaning agents), how to clean (cleaning mechanism) and how to clean efficiently (cleaning influencing factors), which provides a valuable reference for the improvement of the dairy cleaning process.