Milking Parlour CIP Cleaning | CIP System Dairy Farming | clean in place of milking parlour | CIP

CIP involves removing soil from product contact surfaces in their process position by circulating, spraying, or flowing chemical solutions and water rinses onto and over the surfaces to be cleaned.

Work with your local GEA Hygiene Consultant and schedule a wash analysis to find the washing procedures and products that are ideal for your operation.

Alkaline CIP Detergents
Total cleanliness with the Alkaline CIP Detergents of GEA. Effective intensive cleaning and disinfection under each condition!

Acid CIP Detergents
Our Acid CIP Detergents do not only clean and disinfect effectively but will also descale your milking equipment and cooling tanks. Have the right solution for each problem handy!

CIP Disinfection
Always perfect with GEA CIP Disinfection! Our products work for intermediate cluster disinfection of your milking and cooling equipment.

CIP Dispensing & Controls
Washing systems from GEA guarantee perfect cleaning for your milking installations and, thus, effectively prevent the buildup of bacteria.
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Interpluse
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📌 CIP (Clean-In-Place) System for Milking Parlour – Complete Detail
🔹 1. What is CIP?

CIP is an automated cleaning system used in dairy farming to clean milking machines, pipelines, parlours, and bulk milk tanks without dismantling the equipment. It uses hot water, detergents, and disinfectants circulated through the system to ensure hygiene and milk safety.

🔹 2. CIP Procedure (Step by Step)
Step 1: Pre-Rinse (Warm Water Rinse)

Rinse the system immediately after milking with 35–45°C lukewarm water.

Purpose: Remove milk residues.

Do not over-rinse; otherwise, proteins may deposit on surfaces.

Step 2: Detergent Wash (Alkaline Cleaning)

Use 0.5–1% alkaline detergent solution (such as caustic soda or a dairy-approved cleaner).

Circulate at 70–80°C for 8–10 minutes.

By the end of circulation, temperature should not drop below 40–45°C.

Purpose: Remove milk fat and proteins effectively.

Step 3: Acid Wash (2–3 Times Weekly)

Use 0.5% phosphoric or nitric acid solution.

Purpose: Remove mineral deposits (milk stone, calcium, magnesium).

Frequency: 2–3 times per week (not daily).

Step 4: Final Rinse (Clean Water Rinse)

Rinse thoroughly with clean cold or lukewarm water.

Purpose: Remove detergent/acid residues.

Step 5: Disinfection (If Needed)

If mastitis risk or high bacterial load is present, disinfect with chlorine solution or peracetic acid.

Drain immediately before next milking to avoid milk contamination.

🔹 3. Key Factors for Effective CIP

Water temperature: Start hot (80°C), finish not below 40–45°C.

Correct detergent concentration (not too weak, not too strong).

Adequate circulation time: 8–10 min for alkaline, 5–7 min for acid.

Routine: Daily alkaline wash, 2–3 acid washes per week.

Rubber parts & liners: Weekly manual disinfection is recommended.

🔹 4. Benefits of CIP Cleaning

✅ Better milk quality & longer shelf life
✅ Prevents mastitis & udder infections
✅ Extends lifespan of milking machines and equipment
✅ Saves labor and time compared to manual cleaning
✅ Improves overall dairy farm hygiene and reputation

🔹 5. Common Mistakes to Avoid

❌ Using only cold water
❌ Skipping detergent or acid wash
❌ Using incorrect concentrations
❌ Allowing the water temperature to fall too low
❌ Neglecting regular acid washing

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