Food safety is the absolute cornerstone of the dairy industry. Effective Clean-In-Place (CIP) systems ensure that processing pipes, pasteurizers, and holding tanks are meticulously sanitized without dismantling them.
A successful CIP program relies on the standard TACT principle: 1) **Time**: Adequate duration for chemical action. 2) **Action**: High turbulent flow velocity (>1.5 m/s) to mechanically scrub contact surfaces. 3) **Concentration**: Properly dosed acid (for mineral stone) and caustic (for organic fats and proteins) detergents. 4) **Temperature**: Maintaining thermal levels above 75°C to liquefy fat residues.