Clean in Place (CIP) Solutions for Dairy & Milk Processing

CIP is a method of circulating cleaning agents through tanks, pipelines, pasteurisers, and other dairy processing equipment to remove milk residues, fats, proteins, and biofilms. This automated system provides key advantages:

Superior Hygiene & Product Safety:

• Prevents bacterial growth and cross-contamination
• Ensures compliance with industry standards such as FDA, HACCP, 3-A, and cGMP

Operational Efficiency & Reduced Downtime:

• Automates cleaning, minimising manual labour
• Reduces production interruptions for faster turnaround

Regulatory Compliance & Safety:

• Meets strict dairy industry hygiene requirements
• Minimises chemical exposure for workers

Discover the benefits of Clean-In-Place with Tapflo solutions. Reach out for details!

1. Pre-Rinse:
   Water flush using water at 20 – 30°C for 2 – 5 minutes. The purpose? To drain.
2. Alkali Clean:
   Organic soil removal using a 2% caustic solution at 70 – 90°C for 5 – 30 minutes. The purpose? Re-circulation.
3. Inter-Rinse:
   Intermediate flush using water at 20 – 30°C for 1 – 5 minutes. The purpose? To drain
4. Acid Clean:
   Mineral deposit removal using 1% phosphoric acid at 50 – 70°C for 3 – 15 minutes. The purpose? Re-circulation.
5. Inter-Rinse:
   Intermediate flush using water at 20 – 30°C for 4 – 10 minutes. The purpose? To drain.
6. Final Rinse:
   Quality rinse using purified water at 20 – 30°C for 4 – 10 minutes. The purpose? To drain.
7. Air Purge:
   Drying phase using sterile air at 20 – 30°C for 2 – 4 minutes. The purpose? To drain.

Simplify cleaning processes with Tapflo CIP Systems. Contact us to learn more!

Milk Processing Plants:

• Cleaning of pasteurisers, homogenisers, separators, and pipelines
• Preventing milk stone buildup and bacterial contamination

Cheese Production:

• Removal of protein and fat residues from cheese vats, moulds, and aging rooms

Yoghurt & Fermented Dairy:

• CIP solutions for fermenters, storage tanks, and packaging lines

Ice Cream & Condensed Milk:

• Tailored systems to handle high-fat and high-sugar residues

Discover industry-specific CIP applications with Tapflo. Contact us to learn more!

Production Scale & Facility Layout:

• Large dairies benefit from Re-Use Systems for cost savings
• Smaller plants may opt for Single-Use or Mobile CIP units for flexibility

Residue Type & Cleaning Requirements:

• High-fat dairy products need strong alkaline washes
• Cheese and yoghurt require customised CIP cycles to handle proteins and live cultures

Regulatory & Quality Standards:

• Compliance with FDA, HACCP, 3-A Sanitary Standards, and cGMP
• Integration with monitoring systems for traceability and validation

Cost & Sustainability Considerations:

• Re-Use CIP Systems to reduce water and chemical waste
• Single-Use CIP Systems may be ideal for speciality dairy products needing high sanitation levels

Get guidance on selecting your CIP solution. Reach out to Tapflo today!

Investing in a robust and well-designed CIP system ensures consistent product quality, enhances operational efficiency, and complies with stringent safety and hygiene standards. By understanding the nuances of CIP systems and tailoring them to specific industry needs, businesses can achieve sustainable growth while maintaining the highest levels of safety and efficiency.

Contact us for more information on Tapflo CIP Systems and facility upgrades