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Biofilm in dairy lines: why CIP fails and how to remove it

Biofilm forms when soil is left on steel after CIP and bacteria attach and grow in it. It survives weak alkali and sanitiser and keeps reseeding the milk. Removing it needs the right alkali strength, temperature and flow, an acid step, then an oxidising sanitiser such as peracetic acid (INNOVA PAA 15).

Sign
Counts rise after CIP
Hot spots
Dead legs, gaskets, valves
Fix
Alkali, acid, oxidiser
Products
AlkaliPlus · TC86 · PAA 15 · HP35

Signs that biofilm is present

  • Bacterial counts rise on product that passed through a "clean" line.
  • Off-flavours or shorter shelf life from one line or one silo only.
  • Swabs fail at the same spots every week.
  • A slimy feel inside gaskets, valve seats or pipe ends.

Why ordinary CIP misses it

CIP removes soil through four things working together: chemistry, temperature, time and flow [1]. If any one is short, a thin layer of fat and protein stays behind. Bacteria attach to that layer and protect themselves with slime. A sanitiser alone cannot reach the cells underneath.

Where to check

Check dead legs, sample valves, gaskets, spray balls that do not reach the whole tank and pipe sections with low flow. Use ATP swabs after CIP and micro swabs on the worst spots.

Biofilm removal protocol
StepPurposeINNOVA product
Pre-rinseRemove loose productWater
Alkaline washRemove fat and protein at full strength, temperature and flowINNOVA CIP 50 with INNOVA CIP AlkaliPlus, or INNOVA CIP TC86 (chlorinated)
RinseRemove detergentWater
Acid washRemove mineral scale where bacteria shelterINNOVA CIP Descale
Oxidising sanitiserKill remaining bacteria without residueINNOVA PAA 15 or INNOVA HP35

Design points that stop biofilm coming back

  • Remove or shorten dead legs, so cleaning solution flows through every section.
  • Check spray ball coverage in tanks and silos.
  • Replace hardened or cracked gaskets.
  • Keep the acid step, so milkstone does not give bacteria somewhere to hide.

Products used

Quick answers

How do you remove biofilm in dairy pipelines?

Restore full alkaline strength, temperature and flow, add the acid step, then use an oxidising sanitiser such as peracetic acid. Fix dead legs and worn gaskets so it does not come back.

Why is CIP not removing biofilm?

Usually one of chemistry, temperature, time or flow is short, so a thin soil layer stays behind. Biofilm also forms where cleaning solution never reaches, such as dead legs.

Is peracetic acid good against biofilm?

Peracetic acid is an oxidising sanitiser that works at low temperature and breaks down to acetic acid, water and oxygen. It is most effective after the alkaline and acid steps have removed the soil.

Sources

  1. Tetra Pak Dairy Processing Handbook: Cleaning of dairy equipment
  2. USDA AMS: Peracetic acid technical report (handling and processing)
  3. Twomey et al. (2025). Minimizing bacterial counts in bulk tank milk: a review with a focus on chlorine-free cleaning. Dairy 6(1), 7

Want this checked at your plant?

Take the free hygiene check, or ask for a site visit and trial with your team.

Sanitiser strengths at a glance

Typical no-rinse limits for food-contact surfaces. Your product TDS and your validated programme govern.
WhatTypical range
Peracetic acid (INNOVA PAA 15)100 to 200 ppm; no-rinse limit 200 ppm [source]
Chlorine (INNOVA Hypo)50 to 200 ppm available chlorine; no-rinse limit 200 ppm [source]
Quat (INNOVA QuatShield)150 to 400 ppm; most no-rinse limits 200 ppm [source]
Alkaline CIP (INNOVA CIP 50)0.5 to 2% at 75 to 82 °C [source]
Acid CIP (INNOVA CIP Descale)0.5 to 1.5% at 55 to 70 °C, 10 to 20 minutes [source]

How often should each clean happen?

A simple schedule for a documented cleaning programme, as FSSAI Schedule 4 expects. Adjust it to your plant, products and audit findings.

WhenWhat to do
Every shiftClean food-contact surfaces and equipment after production; sanitise before the next start; clean floors and drains at the end of the shift; log each clean.
Every dayRun CIP on lines, tanks and fillers after use; check sanitiser strength with test strips; empty and wash bins.
Every weekRun the acid wash your programme sets; deep clean walls, overheads and non-contact frames; review the cleaning records.
Every monthTrend ATP or swab results and fix repeat failures; refresh staff training; check that each chemical’s SDS and TDS on file are current.

What do hygiene auditors look for?

  • A written cleaning SOP for each area and piece of equipment, with the chemical, method and frequency.
  • Signed cleaning records for every shift, with any failed check and the corrective action.
  • A current SDS and TDS on file for every cleaning chemical in use.
  • Logged sanitiser strength checks, such as test-strip readings in ppm.
  • Colour-coded tools kept in their zones, and chemicals stored away from food.
  • Verification results, such as ATP or swab trends, and training records for the cleaning team.
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