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New cleaning and disinfection methods in the dairy industry



New cleaning and disinfection methods in the dairy industry



Meieriposten 88(6): 154-155



Some in-place cleaning and disinfection methods for dairy equipment are described, including a 1-stage alkaline wash at 70 degrees C and an enzyme wash at 55 degrees C (both with acid disinfection), which have been tested in Norway over periods of 2.5 and 1.0 years respectively.

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Accession: 003211447

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