Parlour Hygiene
The purpose of cleaning and where appropriate, disinfection, is to reduce bacterial contamination. Cleaning first to remove milk residues from all milk contact points – internal pipework, milk metres, bulk milk tanks – after milking to significantly reduce micro-organism populations. Disinfection using a product listed with a proven Biocide is essential to finally reduce micro-organism populations to a safe level.
Milk residues consist of fats and proteins and may contain bacteria. This is an ideal environment for bacteria to multiply and grow. Another residue that originates from both milk and hard water is scale, such as Calcium Phosphate, commonly known as Milkstone, or Calcium Carbonate, commonly known as water scale.
Scales may harbour and protect bacteria from disinfectants. Cleaning should always be performed as soon as possible after each milking.
In order to make cleaning as efficient as possible there are five important parameters to be considered:
Mechanical/Physical Action
– In circulation cleaners this is usually achieved by turbulent flow such that the liquid has a scrubbing effect on surfaces.
– In spray applications the kinetic energy of the spray flow will also give a scrubbing effect.
– Sometimes old fashion physical scrubbing such as the exterior of clusters is required.
Heat
– Aids the break-up of fatty soils and if the temperature is sufficiently high it will also aid in the destruction of micro-organisms.
– Heat is useful to break up proteins, but care is needed, if the temperature is too high, protein will simply burn on to surfaces and become more difficult to remove. The result will not only be a harbourage for micro-organisms, it could also directly result in milk contamination if burnt on debris has flaked off of surfaces into subsequent milking’s.
Contact Time
Eventually you might clean with just hot water, but a very long contact time would be needed, plus a lot of expensive thermal energy. Using detergents at the right strength and temperature will reduce contact time.
Potable Water
You cannot clean with dirty water. If the water is not fit to drink, it is not fit to clean with.
Chemicals (Detergents and Disinfectants)
Choosing the right chemical is essential, you cannot clean with a disinfectant, and you cannot disinfect with a detergent.
Fourtress Chemical Compatibility
Fourtress chemical labels are colour-coded for safety. This helps to prevent the mixing of incompatible neat chemicals. Store incompatible chemicals separately in the original containers away from animals and children.
| Colour | Reaction | |
|---|---|---|
| Red Acids | Mixing with Blue will cause violent chemical reactions. Mixing with Yellow will produce Toxic Chlorine gas. |
|
| Blue Caustic | Mixing with Red will cause violent reactions. | |
| Yellow Chlorinated | Mixing with Red will produce Toxic Chlorine gas.. Mixing with Blue will cause violent chemical reactions. |
|
| Green Teat Care | Mixing with Blue will cause violent chemical reactions. Mixing with Yellow will produce Toxic Chlorine gas. |
|