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Dairy · Milk collection

Milk can cleaning: chemicals and washing procedure

Wash milk cans the same day they are emptied. Rinse with clean water, wash inside and out with INNOVA CanClean, rinse until no detergent is left, sanitise, then drain and dry the cans upside down on a rack. A regular acid wash with INNOVA CIP Descale removes milkstone. Can scrubbers follow the same order.

When
Same day, after unloading
Product
INNOVA CanClean
Packs
5 kg and 30 kg
Dry
Upside down on a rack

Manual washing and can scrubbers

At small collection centres cans are washed by hand. NDDB's SOP is to rinse with water, scrub the inside and outside with a soft brush and detergent, then rinse and drain with enough hot water to remove all detergent [1]. Lids are soaked in lukewarm water and cleaned the same way.

At BMC and MCC centres with a can scrubber, the can lies in a bath of cleaning solution on rotating nylon brushes and is pushed onto a rotating inner brush. Our 4-step milk can cleaning SOP covers the scrubber routine in detail.

Milk can washing procedure
StepDaily washINNOVA product
1. Pre-rinseRinse the empty can with clean water to remove loose milk.Water
2. WashScrub inside, outside and the bottom, by hand or in the can scrubber.INNOVA CanClean
3. RinseRinse well so no detergent is left.Water
4. SanitiseSanitise before the next use where required by your QA plan.INNOVA PAA 15
5. Drain and dryPlace cans upside down on a clean rack. Never stack wet cans mouth to mouth.None
RegularAcid wash to remove milkstone, more often with hard water.INNOVA CIP Descale

Signs of a badly cleaned can

  • A sour smell when the lid is opened.
  • A greasy film you can feel on the inside wall.
  • A white or chalky ring at the old milk line. That is milkstone.
  • Dark spots or pitting on aluminium cans, a sign the cleaner is too aggressive for soft metal.

Why the cleaner matters for aluminium cans

Many collection centres still use aluminium cans. Strong caustic attacks aluminium and blackens it. INNOVA CanClean is built for repeat container cleaning in hard water and is low-foam in can washers, so it can be used in scrubbers and by hand.

Download: Milk can cleaning SOP and record (PDF) InnovaChem checklist IC-CL-02. Free, no email needed.

Products used

Quick answers

What chemical is used to wash milk cans?

A dedicated, low-foam dairy can cleaner such as INNOVA CanClean, followed by a rinse and, where your QA plan requires it, a sanitiser such as INNOVA PAA 15.

How should milk cans be dried?

Upside down on a clean rack, so water drains and air reaches the inside. Do not stack wet cans mouth to mouth.

Why do cleaned milk cans still smell?

A smell after washing usually means milk fat or protein is left on the wall, or milkstone has built up. Check the dose, scrub the shoulder and neck, and add a regular acid wash.

Sources

  1. NDDB: Standard operating procedure for BMC and milk collection centres
  2. Tetra Pak Dairy Processing Handbook: Cleaning of dairy equipment

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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