It rinses most of the residual milk from the milking system and bulk milk tank.
The post milking rinse needs to be completed immediately after milking or milk collection.The alkaline detergent is almost always chlorinated, or chlorine added.Īs a minimum the following steps need to be carried out: If left in the plant, they can cause damage to rubberware so they must be followed with an acid wash to neutralise the alkali and leave the plant sanitised. Alkaline detergents remove fat and protein.Acid sanitisers should always be added to the final wash. These sanitisers are intended to stay in the plant after washing to provide extended protection. Acid sanitisers commonly incorporate chemicals which also kill bacteria. They can be used in hot or cold water but are more effective in hot water. Acid detergents remove mineral deposits.Milk lines generally require turbulence created via an effective flushing pulsator to fill the line and clean the milk line or some alternate effective cleaning system.Small flushing pulsators used to induce turbulence are largely ineffective and regular brushing or use of a large flushing pulsator/air injector may be required.Air injectors and a reservoir of water at the end of the milk line can create a slug formation for cleaning the top of the milk line.For the bulk milk tank, hot water should be a minimum of 2% of the bulk milk capacity or 120 litres for 5,700 litre tanks or smaller.For the milking plant, 10 litres of hot water per cluster is recommended to achieve sufficient contact time.Pre-heating the plant will help achieve at least 5 minutes of contact time at the recommended temperature. Hot water must contact the surface for a minimum of 4 minutes this should be extended to 7 minutes by re-circulating during an alkali wash.Hot water washes should be dumped when wash water temperature falls to below 55☌.Aim for a temperature of 80-85☌ as water exits the hot water storage cylinder.Water which is too cool leads to redepositing of the milk residues removed, and water which is too hot denatures protein, breaks down detergents and damages seals and rubberware.
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