Cleaning-in-place (C.I.P.) procedures have been compared with dismantling and brushing techniques. Various times, temperatures, velocities and cleanser compositions were studied to determine the combination which was between that which would yield a satisfactory and that which would yield an unsatisfactory condition. Bacteriological and physical examination of C.I.P. lines cleaned at 150°F. or above for 20 min. indicate that C.I.P. procedures are as effective as, or better than dismantling and brush cleaning.

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Author notes

1Journal Paper No. J-2589 of the Iowa Agricultural Experiment Station, Ames, Iowa. Project No. 1206.

Mr. Fortney is an instructor at Iowa State College. He was born in Amarillo, Texas and graduated from Shattuck Military Institute at Faribault, Minn. After serving in the Army he attended Iowa State College and received a B. S. in Chemical Engineering and an M. S. in Food Technology. At the present time he is teaching Dairy Engineering and working toward his Ph. D. in Food Technology-Dairy Chemistry.