Chloroform in milk and dairy products - B: Transfer of chloroform from cleaning and disinfection agents to dairy products via CIP

Cleaning and disinfection (c&d) in dairy processing is important for the hy gienic status. Due to financial reasons the development of c&d goes to full y automated systems (CIP) without disassembling the equipment and with mult iple application of the same c&d-solvent (re-use,total recovery). Active ch lorine containing c&d-solvents can be used in all steps of dairy processing . The possibility of the contamination of the milk and dairy products with chloroform during CIP was investigated using an experimental CIP pilot plan t. The analysis of chloroform was performed with headspace gaschromatograph y and electron capture detector (HS-GC with ECD). The concentration of acti ve chlorine varied between 50 and 250 mg/l in the ready to use c&d solvent. The eff ect of pre and post rinsing on soil accumulation, active chlorine reduction, chloroform formation and chloroform transfer to raw milk was inv estigated. Chloroform contaminated raw milk was separated into cream resp. the cream phase converted into butter and chloroform accumulated in the fat rich products.