MEASURES OF SANITIZING OF MILK LINES
Introduction. The article is devoted to research of influence of various factors on the quality of sanitary processing of dairy lines. Materials and Methods. Removal of contaminants from dairy equipment is influenced by many factors, the main ones are: water quality, in the preparation of detergent, mechanical action, swelling and peptidase protein substances, wetting the surface of the material and separation of dirt, greasiness property cleaning solutions, chemical changes of pollutants, the exposure duration of detergent to the contamination, the type and concentration of detergent, temperature of washing medium. Discussion. In the article: what is the impact of water hardness on the effectiveness and efficiency of the applied cleaning solution; methods of mechanical impact when you remove dirt from metal surfaces; how is n swelling of the protein residues by the action of alkalis or acids; dependence of adhesion depends on the interfacial tension at the interface liquid - solid, gas - solid and fluid surface tension; what determines the ability of the cleaning solution to maintain a suspended state separated from the surface of the instrument, the small particles finely pulverized contaminants; the dependence of the chemical decomposition of protein substances from the alkalinity or acidity of the washing solutions; the influence of method of cleaning, and in particular the duration of the effects of detergent pollution, type and concentration of detergent, temperature of washing medium on the purity of the milk. Results. There are two principles of disinfection: there is the possibility to disinfect thermally or chemically, or combine both methods. The perfect prerequisite to any disinfection is a clean surface. Existing layers of dirt contain microorganisms that protect them from exposure to heat or disinfectant.