Milk Analyser Cleaning: Daily and Weekly

How to clean an ultrasonic milk analyser

Residual fat, protein and scale in a milk analyser’s measuring cell drift the fat and SNF readings that decide what a farmer is paid. Run Lacto Daily, a mild alkaline wash, at the end of every testing day, and Lacto Weekly, an acidic wash, once a week. Always follow the analyser maker’s cleaning instructions.

By Ashutosh Bhardwaj · Reviewed by the InnovaChem technical team · Updated 6 October 2026

Daily: Lacto Daily (alkaline)
Weekly: Lacto Weekly (acidic)
Pack: 100 mL
For: Ultrasonic analysers such as Lactoscan and Ekomilk

Why analyser cleaning matters

Fat and SNF readings decide farmer payments at the collection centre. A film in the measuring cell shifts the readings slowly, so the error is often noticed only when farmers dispute a payment.

Milk analyser cleaning schedule
When	What to do	Product
After every testing session	Run the analyser’s cleaning cycle with the daily cleaner	Lacto Daily
Once a week	Run the deep-clean cycle with the acidic cleaner, then the daily rinse	Lacto Weekly
After cleaning	Check a reference sample before testing resumes	None

Download: Milk analyser cleaning log (PDF) InnovaChem checklist IC-CL-06. Free, no email needed.

Products used

Quick answers

How do you clean an ultrasonic milk analyser?

Run a mild alkaline cleaner such as Lacto Daily through the analyser at the end of each testing day and an acidic cleaner such as Lacto Weekly once a week, using the cleaning cycle in the maker’s manual.

How often should a milk analyser be cleaned?

Clean it at the end of every testing day with a daily cleaner such as Lacto Daily, and deep clean once a week with Lacto Weekly, or as the instrument maker advises. Milk fat and protein left in the measuring cell drift the readings.

Can I use household detergent in a milk analyser?

No. Use only cleaners the instrument maker approves. Household detergents can foam, leave residue in the cell or attack seals, which upsets fat and SNF readings.

Sanitiser strengths at a glance

Typical no-rinse limits for food-contact surfaces. Your product TDS and your validated programme govern.
What	Typical 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.

When	What to do
Every shift	Clean 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 day	Run CIP on lines, tanks and fillers after use; check sanitiser strength with test strips; empty and wash bins.
Every week	Run the acid wash your programme sets; deep clean walls, overheads and non-contact frames; review the cleaning records.
Every month	Trend 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.