ABSTRACT
180Cleaning-in-place (CIP) refers to all those mechanical and chemical systems that are necessary to prepare equipment for milk processing, either after a processing run that has produced normal fouling or when switching a processing line from one recipe to another. This refers to the system of cleaning and sanitization which does not require the daily dismantling of dairy equipment. CIP is an important component in guaranteeing food safety in milk processing plants. The benefits associated with CIP are: it ensures that all equipment receives uniform treatment day after day, by eliminating the human factor; less damage to equipment; saving of total cleanup costs and man-hours; and reduces possibility of contamination through human error and improves plant utilization and appearance. Mode of action, types of CIP systems, and factors affecting the effectiveness of CIP in dairy industry are discussed in detail in current chapter.
