Sanitization

a) Sterilization: It refers to the destruction of all forms of life in the milk.

b) Sanitization: It refers to the destruction of all pathogenic type of micro- organism and almost non pathogenic M.O. from the dairy equipments.

c) Sanitizer: Sanitizer is the substance capable of destroying all the pathogenic or non pathogenic micro- organisms.

Types of sanitizers

Commonly used sanitizers are steam, hot water (at least 80 degree temperature for less than 5 minutes) and chemical sanitizer.

• The methods of chemical sanitizer broadly consist of flushing, spraying, brushing, and fogging.
• Sanitizing solution that contains chlorine compounds are used widely because they are non poisonous and no objectionable odour.
• A solution that contains 200 ppm of available chlorine will destroy bacteria on the cleaned surface within 2 minutes.