Ultrasonic cleaning applications in dairies: Case studies on cheese moulds and milk transportation crates

Satu Salo, Gun Wirtanen

Research output: Contribution to journalArticleScientific

7 Citations (Scopus)

Abstract

Abstract: Purpose – The purpose of these studies was to investigate the cleaning and hygiene of plastic cheese moulds and plastic transportation crates and to assess the suitability of ultrasonication for cleaning these dairy devices on a pilot scale and to optimise these cleaning procedures. Design/methodology/approach – The contamination load in the various process lines was monitored by use of chemical methods, i.e. EDTA titration and COD measurement for organic residues and various microbiological techniques for microbial contaminants. Ultrasonication cleaning procedures for cheese moulds were planned among parameters applicable to the process environment. The Taguchi method design of experiments was also used for the cleaning of milk transportation crates. Findings – Ultrasonication was found to be a suitable cleaning method for both cheese moulds and transportation crates. Acceptable cleaning results were achieved using short cleaning procedures with a temperature under 60°C. Various types of cleaning agents can be used together with ultrasonication and the plastic materials in the utensils tolerated ultrasonication. The quality and the efficacy of the cleaning liquid used in the ultrasonic bath in the dairy plant were rapidly diluted due to the accumulation of organic soil. To ensure the effectiveness of cleaning, the quality of cleaning liquid should be measured frequently and threshold limits for changing the cleaning liquid should be set. The COD measurement proved to be practical for monitoring the organic load of the cleaning liquid and traditional culturing, as well as commercial culturing applications, e.g. Petrifilm™ AC and DryCult® TPC can easily be used for monitoring the level of microbial contamination. Research limitations/implications – No major limitations, apart from the required investments, were found for applying the ultrasonication in the cleaning of dairy devices, e.g. plastic cheese moulds and plastic milk transportation crates. Originality/value – The work is of value in highlighting the potential use for ultrasonication in improving the cleaning procedure of returnable milk transportation crates made of plastic.
Original languageEnglish
Pages (from-to)31-42
JournalBritish Food Journal
Volume109
Issue number1
DOIs
Publication statusPublished - 2007
MoE publication typeB1 Article in a scientific magazine

Fingerprint

crates
Cheese
Ultrasonics
cleaning
cheeses
ultrasonics
dairies
Milk
Fungi
Plastics
case studies
milk
plastics
Microbiological Techniques
Equipment and Supplies
liquids
microbial contamination
Dairy
Cleaning
Hygiene

Keywords

  • Food manufacturing processes
  • Food technology
  • Microbiology
  • Milk
  • Sterilization (hygiene)

Cite this

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title = "Ultrasonic cleaning applications in dairies: Case studies on cheese moulds and milk transportation crates",
abstract = "Abstract: Purpose – The purpose of these studies was to investigate the cleaning and hygiene of plastic cheese moulds and plastic transportation crates and to assess the suitability of ultrasonication for cleaning these dairy devices on a pilot scale and to optimise these cleaning procedures. Design/methodology/approach – The contamination load in the various process lines was monitored by use of chemical methods, i.e. EDTA titration and COD measurement for organic residues and various microbiological techniques for microbial contaminants. Ultrasonication cleaning procedures for cheese moulds were planned among parameters applicable to the process environment. The Taguchi method design of experiments was also used for the cleaning of milk transportation crates. Findings – Ultrasonication was found to be a suitable cleaning method for both cheese moulds and transportation crates. Acceptable cleaning results were achieved using short cleaning procedures with a temperature under 60°C. Various types of cleaning agents can be used together with ultrasonication and the plastic materials in the utensils tolerated ultrasonication. The quality and the efficacy of the cleaning liquid used in the ultrasonic bath in the dairy plant were rapidly diluted due to the accumulation of organic soil. To ensure the effectiveness of cleaning, the quality of cleaning liquid should be measured frequently and threshold limits for changing the cleaning liquid should be set. The COD measurement proved to be practical for monitoring the organic load of the cleaning liquid and traditional culturing, as well as commercial culturing applications, e.g. Petrifilm™ AC and DryCult{\circledR} TPC can easily be used for monitoring the level of microbial contamination. Research limitations/implications – No major limitations, apart from the required investments, were found for applying the ultrasonication in the cleaning of dairy devices, e.g. plastic cheese moulds and plastic milk transportation crates. Originality/value – The work is of value in highlighting the potential use for ultrasonication in improving the cleaning procedure of returnable milk transportation crates made of plastic.",
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author = "Satu Salo and Gun Wirtanen",
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Ultrasonic cleaning applications in dairies : Case studies on cheese moulds and milk transportation crates. / Salo, Satu; Wirtanen, Gun.

In: British Food Journal, Vol. 109, No. 1, 2007, p. 31-42.

Research output: Contribution to journalArticleScientific

TY - JOUR

T1 - Ultrasonic cleaning applications in dairies

T2 - Case studies on cheese moulds and milk transportation crates

AU - Salo, Satu

AU - Wirtanen, Gun

PY - 2007

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N2 - Abstract: Purpose – The purpose of these studies was to investigate the cleaning and hygiene of plastic cheese moulds and plastic transportation crates and to assess the suitability of ultrasonication for cleaning these dairy devices on a pilot scale and to optimise these cleaning procedures. Design/methodology/approach – The contamination load in the various process lines was monitored by use of chemical methods, i.e. EDTA titration and COD measurement for organic residues and various microbiological techniques for microbial contaminants. Ultrasonication cleaning procedures for cheese moulds were planned among parameters applicable to the process environment. The Taguchi method design of experiments was also used for the cleaning of milk transportation crates. Findings – Ultrasonication was found to be a suitable cleaning method for both cheese moulds and transportation crates. Acceptable cleaning results were achieved using short cleaning procedures with a temperature under 60°C. Various types of cleaning agents can be used together with ultrasonication and the plastic materials in the utensils tolerated ultrasonication. The quality and the efficacy of the cleaning liquid used in the ultrasonic bath in the dairy plant were rapidly diluted due to the accumulation of organic soil. To ensure the effectiveness of cleaning, the quality of cleaning liquid should be measured frequently and threshold limits for changing the cleaning liquid should be set. The COD measurement proved to be practical for monitoring the organic load of the cleaning liquid and traditional culturing, as well as commercial culturing applications, e.g. Petrifilm™ AC and DryCult® TPC can easily be used for monitoring the level of microbial contamination. Research limitations/implications – No major limitations, apart from the required investments, were found for applying the ultrasonication in the cleaning of dairy devices, e.g. plastic cheese moulds and plastic milk transportation crates. Originality/value – The work is of value in highlighting the potential use for ultrasonication in improving the cleaning procedure of returnable milk transportation crates made of plastic.

AB - Abstract: Purpose – The purpose of these studies was to investigate the cleaning and hygiene of plastic cheese moulds and plastic transportation crates and to assess the suitability of ultrasonication for cleaning these dairy devices on a pilot scale and to optimise these cleaning procedures. Design/methodology/approach – The contamination load in the various process lines was monitored by use of chemical methods, i.e. EDTA titration and COD measurement for organic residues and various microbiological techniques for microbial contaminants. Ultrasonication cleaning procedures for cheese moulds were planned among parameters applicable to the process environment. The Taguchi method design of experiments was also used for the cleaning of milk transportation crates. Findings – Ultrasonication was found to be a suitable cleaning method for both cheese moulds and transportation crates. Acceptable cleaning results were achieved using short cleaning procedures with a temperature under 60°C. Various types of cleaning agents can be used together with ultrasonication and the plastic materials in the utensils tolerated ultrasonication. The quality and the efficacy of the cleaning liquid used in the ultrasonic bath in the dairy plant were rapidly diluted due to the accumulation of organic soil. To ensure the effectiveness of cleaning, the quality of cleaning liquid should be measured frequently and threshold limits for changing the cleaning liquid should be set. The COD measurement proved to be practical for monitoring the organic load of the cleaning liquid and traditional culturing, as well as commercial culturing applications, e.g. Petrifilm™ AC and DryCult® TPC can easily be used for monitoring the level of microbial contamination. Research limitations/implications – No major limitations, apart from the required investments, were found for applying the ultrasonication in the cleaning of dairy devices, e.g. plastic cheese moulds and plastic milk transportation crates. Originality/value – The work is of value in highlighting the potential use for ultrasonication in improving the cleaning procedure of returnable milk transportation crates made of plastic.

KW - Food manufacturing processes

KW - Food technology

KW - Microbiology

KW - Milk

KW - Sterilization (hygiene)

U2 - 10.1108/00070700710718499

DO - 10.1108/00070700710718499

M3 - Article

VL - 109

SP - 31

EP - 42

JO - British Food Journal

JF - British Food Journal

SN - 0007-070X

IS - 1

ER -