Properties of detergents and sanitizer

The perfect detergents and sanitizer the following properties must be necessary.

1. It should have penetrating, emulsifying and wetting properties.
2. It should have saponifying sequestering (Separating power).
3. It should have quick and complete solubility.
4. It should be no corrosive to the metal surface.
5. It should be free rinsing (drain out) and economical.
6. It should have stability during storage.
7. It should be mild on hands.
8. It should be strong germicidal action.

Process of sanitization

1. Cold water rinsing:

• The dairy equipments is brushed, rinse in cold water immediately after milking before milk solids are dried and contained till the surface is free from milk residues.

2. Hot detergent wash:

• It is done 115 degree F in a mixture of tap water and detergents solution.

3. Final cleaning:

• It is done with clean warm water to remove final traces of milk residues and detergents.

4. Sterilization:

• It is done by three methods, i.e.

a) steam sterilization

b) hot water sterilization

c) chemical sterilization.