For any dairy food, milk bacteria counts, handling, and cleanliness dictate the flavor and keeping quality of the finished product. High quality milk with low bacteria counts and the potential for long shelf life starts on the farm with clean, sanitized cows and equipment. Bacteria use milk nutrients that remain on your dairy equipment to grow and multiply between milkings. Milkfat is water-insoluble. Suspend fat in hot, alkaline detergent solutions and rinse the milkfat from equipment.
Milk proteins become insoluble.
Disperse them in chlorinated, alkaline detergent solutions and rinse them from equipment. Dissolve them in acid cleaning solutions and drain them. Four basics of cleaning Time Pay special attention to the bulk tank outlet valve for lower bacteria counts. Brush it thoroughly as the cleaning solution is discharged after routine tank cleaning. This means you'll probably need to wear gloves for manual cleaning of buckets, milking units, bulk tanks, and filter pans.