Electrolyzed oxidizing water for cleaning-in-place of milking systems on dairy farms
Authors: Wang, X, S Dev, A Demirci, R Graves, V Puri
Description: Milk safety is a major food safety concern in the United States. The cleanliness of on-farm milking systems directly affects the raw milk quality. A four-step procedure is the generally accepted method for cleaning-in-place (CIP) milking systems: (1) warm water rinse, (2) alkaline cleaning, (3) acid cleaning, and (4) sanitizer circulation prior to the next milking to get the system prepared. Electrolyzed oxidizing (EO) water is a novel technique in which acidic EO water and alkaline EO water are generated separately by electrolyzing diluted salt solution within an electrified chamber with a membrane to partition the alkaline and acidic EO waters. As these solutions fit perfectly with the basic requirements for CIP of milking systems, it was proposed that EO water can be used as a cleaning and sanitizing agent for CIP of milking systems. Previous studies in our lab showed that the utilization of EO water for CIP provided equal or better results than conventional cleaning on a pilot-scale milking system. The current project is undertaken to evaluate, assess, and validate this technology at a commercial dairy farm compared with conventional method of CIP. Results to date are promising and indicate that EO water can be adapted as an alternative method of CIP for dairy farms.
Keywords: electrolyzed oxidizing water, cleaning-in-place, milking systems
Technical field: technical_fields_app4
Session name: Food and bioprocess engineering