مروري بر جنبه هاي مختلف شستوشو در صنعت شیر.

Food safety is a crucial goal for dairy industry. Cleaning of dairy equipment is critical not only to meet milk and milk product`s standards but also from environmental points of view. Sanitation challenges of heat exchangers and membranes dominates over the other deficiencies considerably in dairy processing steps that have been hardly affected by conventional methods that are updated through this paper by utilizing emerging paths such as enzymes and ultrasound. Moreover, incoming materials specifications, importantly composition (i.e. organic or inorganic), concentration, and temperature are known as prominent impactful parameters on either milk components deposition on heated surfaces or imposing fouling on membranes. Although, cleaning agents` properties namely: concentration, flow, pH, sheer stress, and temperature are influential features, sanitizers selection and their application sequence in cleaning program should be considered as the most determinants factors. The article goes on advancement of control and monitoring methods of sanitation programs from COD, calcium, and turbidity to conductivity and ultrasound sensors. Finally, it discusses a brief solution to tackle some environmental problems regarding the usage of chemicals for cleaning in dairy industry. [ABSTRACT FROM AUTHOR]