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CIP Troubleshooting with Emma Swyers

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Good morning, everyone. 0:9:36.760 --> 0:9:46.130 Brent Pickerd Happy Friday and welcome to our July webinar this month, we're featuring CIP troubleshooting with Agrocheminc resident milk quality expert Ms Wires. 0:9:47.240 --> 0:9:59.450 Brent Pickerd Emma's going to take attendees through the ideal CIP processes and along the way she will share valuable insights about the proper products, methods, and possible pitfalls during a milking parlor wash. 0:9:59.500 --> 0:10:3.550 Brent Pickerd Keep your milk at its highest quality and never lose out on milk quality premiums. 0:10:4.640 --> 0:10:12.790 Brent Pickerd And so one last thing that I'll note here is that I will be putting some poles in today's chat, so please keep an eye on that as we go through the presentation today. 0:10:13.140 --> 0:10:14.790 Brent Pickerd And with that, we'll hand it over to Emma. 0:10:16.700 --> 0:10:17.370 Emma Swyers All right. 0:10:17.380 --> 0:10:18.340 Emma Swyers Thank you, Brent. 0:10:18.630 --> 0:10:19.950 Emma Swyers So good morning, everyone. 0:10:19.960 --> 0:10:29.900 Emma Swyers Like Brent said, my name is Emma Swyers and I'm agrocheminc milk quality specialist, so let's get right into talking about troubleshooting as CIP. 0:10:32.340 --> 0:10:35.270 Emma Swyers So Brent just sent out a survey. 0:10:35.280 --> 0:10:38.50 Emma Swyers Hopefully umm. 0:10:38.60 --> 0:10:43.700 Emma Swyers And I'm going to let everyone answer this question quick if everybody a couple seconds and see what. 0:10:46.610 --> 0:10:46.840 Emma Swyers Sorry. 0:10:43.270 --> 0:10:48.400 Brent Pickerd Just one second and I will get that out and just have to submit. 0:10:48.410 --> 0:10:50.40 Brent Pickerd No, you're no, no problem at all. 0:10:50.50 --> 0:10:50.720 Brent Pickerd Just one moment. 0:11:1.410 --> 0:11:5.990 Brent Pickerd OK, you should see that popping up on your screen now, so please feel free to answer that. 0:11:16.810 --> 0:11:19.790 Brent Pickerd We do have some results coming in, so just give that a couple more seconds. 0:11:39.500 --> 0:11:40.310 Emma Swyers All right. 0:11:40.380 --> 0:11:41.150 Emma Swyers Well, perfect. 0:11:41.160 --> 0:11:50.430 Emma Swyers So based on this survey, about 67% of us are performing wash analysis on a regular basis, which is awesome. 0:11:50.500 --> 0:11:57.450 Emma Swyers And for those who don't, thank you for joining us and learning all about CIP and troubleshooting. 0:11:57.740 --> 0:11:59.330 Emma Swyers I hope that this helps. 0:11:59.340 --> 0:12:10.820 Emma Swyers If you do try and get into this, of course, many of us, the 67% of us, wouldn't have jobs if this was so easy to understand and fix right away. 0:12:11.310 --> 0:12:21.20 Emma Swyers So many times more than not chemicals are being blamed for increasing counts, when in reality CIP is so much more than just the chemicals. 0:12:21.570 --> 0:12:24.20 Emma Swyers I'll wash can be broken into two areas. 0:12:24.110 --> 0:12:28.770 Emma Swyers Chemical action and mechanical action, both equally important to work. 0:12:30.150 --> 0:12:33.50 Emma Swyers Correctly and balance each other out for a good wash cycle. 0:12:35.720 --> 0:12:43.990 Emma Swyers From those two categories, we can further break it down into the subcategories that can help anyone find issues in their wash systems. 0:12:44.400 --> 0:12:50.240 Emma Swyers These categories are time, temperature, volume, concentration, velocity and drainage. 0:12:52.450 --> 0:13:1.810 Emma Swyers But before we get any further, a good wash it analyzer must understand the tools used to measure our wash systems and milk quality as a whole. 0:13:2.790 --> 0:13:27.270 Emma Swyers These are things like somatic cell count, preliminary incubation, standard plate count, lab pasteurized counts, and coliform counts, somatic cell count, or I see is CC is referring to an individual individual's cow inflammatory response to an infection which is measuring primarily just the cows and the cows health. 0:13:29.850 --> 0:13:36.130 Emma Swyers And then there's preliminary incubation, also known as π, and this is your cold loving bacteria. 0:13:36.390 --> 0:13:42.190 Emma Swyers It's primarily referring to issues with cooling, but also can be high due to dirty milking systems. 0:13:42.790 --> 0:13:54.260 Emma Swyers Then we have the standard plate count aspc, which is a measure of aerobic bacteria present in raw milk, which indicates dirty equipment, poor cooling and poor utter prep. 0:13:55.600 --> 0:14:11.30 Emma Swyers And then there's lab pasteurized counts, which is also known as LPC, and this is measuring the bacteria that can survive pasteurization, which is 145 degrees at 30 for 30 minutes. 0:14:11.320 --> 0:14:15.790 Emma Swyers Which LPC is directly relating to our wash. 0:14:15.860 --> 0:14:22.850 Emma Swyers So if this is high, we have something going wrong, and then there's coliform counts. 0:14:23.200 --> 0:14:33.850 Emma Swyers Primarily indicate some sort of manure contamination, which leads to bad upper or which is caused by bad utter prep. 0:14:34.460 --> 0:14:39.630 Emma Swyers So in that 100 to 1000 range, it can mean a poor utter prep. 0:14:40.60 --> 0:14:48.180 Emma Swyers However, when it gets to extreme numbers such as over 1000 uh, it can mean that there's dirty equipment. 0:14:49.760 --> 0:14:57.950 Emma Swyers So now that we understand what all these counts mean, we need to know what's considered good and what's considered bad for somatic cell count. 0:14:57.960 --> 0:15:6.20 Emma Swyers Cows start to lose a significant amount of milk production after they exceed 200,000 cells per milliliter. 0:15:7.520 --> 0:15:15.170 Emma Swyers However, regulatory standards to ship milk require an average under 400,000. 0:15:15.400 --> 0:15:34.40 Emma Swyers The legal limit in the US is 750,000 average, although it doesn't directly relate to a dirty washer system, it can help us troubleshoot where the issues lie, whether that's with the cows or whether it's with our wash system. 0:15:35.500 --> 0:15:44.570 Emma Swyers First standard plate count under the federal regulation in the Pasteurized milk ordinance, ask PC can't be over 100,000. 0:15:44.770 --> 0:16:3.190 Emma Swyers Call Anary colony forming units of bacteria per milliliter, which is also known as cfu per ML, except most milk plants require under 10,000 under 5000 is considered pretty low. 0:16:5.40 --> 0:16:7.600 Emma Swyers Uh for preliminary incubation. 0:16:7.610 --> 0:16:16.70 Emma Swyers The cold loving bacteria under 10,000 is considered low and over 10,000 is high, especially when you exceed that 20,000. 0:16:18.990 --> 0:16:29.960 Emma Swyers He see is considered low under 100 cfus per ML and over 200 CFU per ML is considered high. 0:16:30.30 --> 0:16:34.870 Emma Swyers And once again, LPC is directly related to the cleanliness of our equipment. 0:16:35.30 --> 0:16:42.570 Emma Swyers So usually when this is high we need to go start troubleshooting and find those issues as soon as possible. 0:16:44.80 --> 0:16:55.170 Emma Swyers And then, like I said before, the call from count, we want to be under 100 for that cleanliness factor, but really staying under 50 is a good place to be. 0:16:55.760 --> 0:16:58.120 Emma Swyers And once we hit over 1000. 0:16:58.680 --> 0:17:3.30 Emma Swyers Umm that could be relating to our milk equipment. 0:17:4.770 --> 0:17:6.640 Emma Swyers So why are all these counts relevant? 0:17:7.90 --> 0:17:23.830 Emma Swyers Because they were late, back to measuring our practices, which in the end affect the end product which is milk, we want to clean, we want clean equipment to reduce off flavors, increase shelf life, prevent bacteria, prevent biofilms that harbor that bacteria. 0:17:24.60 --> 0:17:32.340 Emma Swyers And we also want to remove proteins, fats and other organic material that in turn can prevent Milky buildups. 0:17:32.700 --> 0:17:39.640 Emma Swyers All of these ultimately lead to the farms receiving their quality premiums because they are producing a premium product. 0:17:42.280 --> 0:17:48.680 Emma Swyers So looking into how we can achieve good CIP practices, we must understand each step of the wash and its purpose. 0:17:51.730 --> 0:17:55.260 Emma Swyers Here we have the basic outline of what a wash should consist of. 0:17:55.630 --> 0:17:59.20 Emma Swyers Rinse detergent acid and sanitize. 0:18:2.140 --> 0:18:10.770 Emma Swyers So Brent's gonna send out another poll, and this one is going to be is the rinse step essential to a wash system? 0:18:11.400 --> 0:18:15.540 Emma Swyers Just put what you think when he sends out the poll. 0:18:43.20 --> 0:18:44.730 Emma Swyers Alright, perfect. 0:18:44.800 --> 0:18:45.860 Emma Swyers So everyone, thanks. 0:18:45.870 --> 0:18:48.730 Emma Swyers That's essential, which you're 100% correct. 0:18:49.320 --> 0:18:53.680 Emma Swyers The goal of the rinse cycle is to remove as much organic material as possible. 0:18:54.680 --> 0:19:2.510 Emma Swyers In this step, water should fill around 100 to 115 degrees to ensure that there's no cooking of proteins onto the surface. 0:19:2.760 --> 0:19:8.310 Emma Swyers So once we exceed 120, we're really gonna be cooking proteins onto the surface. 0:19:8.320 --> 0:19:9.160 Emma Swyers So we don't want to do that. 0:19:11.130 --> 0:19:16.840 Emma Swyers However, we also want this cycle to be warm to remove all the OR organic material. 0:19:17.490 --> 0:19:21.560 Emma Swyers Running this step cold could potentially leave unwanted material behind. 0:19:22.150 --> 0:19:26.0 Emma Swyers Another thing to remember is that the water should never be recirculated. 0:19:26.310 --> 0:19:29.340 Emma Swyers Therefore, a proper divert is essential. 0:19:29.650 --> 0:19:34.320 Emma Swyers That means the water should never be entering back into the wash fat. 0:19:34.330 --> 0:19:37.950 Emma Swyers It should be going out to the pipeline and then down the drain. 0:19:40.630 --> 0:19:40.970 Emma Swyers Umm. 0:19:40.970 --> 0:19:50.340 Emma Swyers If it does get recirculated, it have runs the potential to ruin the detergent cycle because organic material will kill the chlorine. 0:19:55.700 --> 0:19:59.690 Emma Swyers So here are some pictures of bad rinse cycles. 0:19:59.700 --> 0:20:23.620 Emma Swyers On the left we have a dirty rinse cycle as a result of the rinse diverting back into the wash fat and on the right is a wash that that is also used as a holding tank and as you can see this is not looking very clean for water and it's got a lot of milk residue in there and this is a result of an employee not rinsing this out prior to the rinse cycle filling. 0:20:23.890 --> 0:20:26.40 Emma Swyers So it's really essential that we get all that. 0:20:26.780 --> 0:20:31.310 Emma Swyers Uh, dirty milk out of the wash fat prior to starting the wash. 0:20:34.590 --> 0:20:42.40 Emma Swyers Now moving on to the detergent cycle, umm for the cycle, water should circulate for eight to 10 minutes. 0:20:42.50 --> 0:21:0.560 Emma Swyers It's very important during the cycle to use really hot water around 165 to 175 degrees for the fill to make sure that we keep the water temperature above 120 degrees so that the water can work with the detergent to emulsify and remove the facts. 0:21:0.860 --> 0:21:7.740 Emma Swyers However, we also want to stay below 180 degrees because over 180 will start to cook proteins. 0:21:8.290 --> 0:21:17.110 Emma Swyers Uh, therefore, this might cause some milk stones to be seen amongst your pipeline and your other washing equipment. 0:21:18.600 --> 0:21:35.120 Emma Swyers If you have a farm struggling with hot water, there are also options for you, such as the agroclean reduced temperature cleaner or RTC which will be touched on a little bit later in a practical farm setting using error chems detergents. 0:21:35.130 --> 0:21:47.390 Emma Swyers I like to aim for 1000 parts per million and up to 1500 parts per million, and that's for farms that are really struggling to get good washes and also. 0:21:48.110 --> 0:21:49.480 Emma Swyers Uh, really. 0:21:49.490 --> 0:21:51.80 Emma Swyers Have really hard water. 0:21:51.190 --> 0:21:59.930 Emma Swyers However, Agrochem products are designed to work even at 600 parts per million of alkalinity for chlorine. 0:21:59.940 --> 0:22:6.20 Emma Swyers I like to target 150 parts per million for a minimum up to 200 parts per million. 0:22:7.310 --> 0:22:13.220 Emma Swyers The Dairy Practice Council recommends 130 parts per million for the minimum. 0:22:13.510 --> 0:22:23.120 Emma Swyers However, I don't like to exceed 250 parts per million as high chlorine levels will cause rubber goods to wear faster, which causes inking. 0:22:23.250 --> 0:22:33.130 Emma Swyers And if you don't know what inking is, if you take your finger and rub the inside of a rubber good, it will leave a color mark. 0:22:33.530 --> 0:22:40.120 Emma Swyers So if you have black rubber, it'll leave black on your finger after rubbing it, if it's inking. 0:22:42.460 --> 0:22:51.930 Emma Swyers And this causes and inking causes elevated bacteria counts, so really important to get that rubber changed out if there is any inking. 0:22:55.70 --> 0:22:58.360 Emma Swyers So here are two pictures on mobile left. 0:22:59.370 --> 0:23:2.940 Emma Swyers The farm wasn't getting any hot water for their detergent cycle. 0:23:3.230 --> 0:23:10.620 Emma Swyers Therefore, it left a fat deposit and on the right picture we also have fat deposition. 0:23:11.410 --> 0:23:19.420 Emma Swyers However, this farm this was due to the farm not getting any detergent in their wash water. 0:23:19.810 --> 0:23:32.610 Emma Swyers So that led to the fat deposition, and in both you can see umm, they're getting the same result because of not getting the right combination. 0:23:35.120 --> 0:23:38.910 Emma Swyers And in this picture we have an example of a milkstone. 0:23:39.100 --> 0:23:47.870 Emma Swyers So if you were to go into a receiver and see this type of build up, if you rub your finger on it, it's going to be super hard. 0:23:47.880 --> 0:23:48.860 Emma Swyers Not greasy. 0:23:49.140 --> 0:24:2.110 Emma Swyers That's a completely different build up and we this is caused by and the combination of a failed rinse cycle followed by a very hot detergent cycle. 0:24:2.640 --> 0:24:11.540 Emma Swyers In this scenario, however, it also can be caused by just having really, really hot detergent cycle over that 180 degrees. 0:24:15.30 --> 0:24:19.80 Emma Swyers Agrochem has a chlorinated line and a non chlorinated line. 0:24:19.90 --> 0:24:32.240 Emma Swyers Depending on the farm situation, you can choose which one fits their scenarios the best in the coordinated line there is agroclean 305, agroclean 273 and agro clean 251. 0:24:32.310 --> 0:24:35.620 Emma Swyers The difference in these detergents is the concentration. 0:24:36.530 --> 0:24:41.740 Emma Swyers For example, agroclean 305 can be used in a one ounce per 3 gallons of water. 0:24:41.750 --> 0:24:48.370 Emma Swyers Solution versus Agro Clean 251 which will be used at A1 oz per 2 gallons of water. 0:24:49.580 --> 0:24:53.310 Emma Swyers The barrel price may be cheaper with agro clean 251. 0:24:53.370 --> 0:24:57.410 Emma Swyers However, you're getting a more concentrated product with everclean through five. 0:24:57.420 --> 0:25:2.310 Emma Swyers Therefore, on a per wash cost, 305 will be your cheaper option. 0:25:3.390 --> 0:25:21.10 Emma Swyers Then there is your agroclean RTC which is also chlorinated, which is similar to agroclean 273 and alkalinity, but it's for those farms struggling to maintain over 120 degrees at dump for the length of their detergent cycle. 0:25:22.340 --> 0:25:25.640 Emma Swyers Ultimately, I recommend fixing the hot water issues. 0:25:26.760 --> 0:25:31.10 Emma Swyers Just to make sure that they're constantly getting the best results. 0:25:32.40 --> 0:25:46.870 Emma Swyers Uh, but they still, if they choose to go with the agro clean RTC, uh, they need to stay above 85 degrees during the length of the detergent cycle and you're still treating it like your regular detergent cycle. 0:25:46.880 --> 0:25:59.300 Emma Swyers So same time try and get as hot water as possible for a non chlorinated detergents we have agroclean AMS agroclean 465 and agroclean 6010A. 0:25:59.870 --> 0:26:5.860 Emma Swyers For all of these products, a farm would need to pair a chlorine with these to ensure a good detergent wash. 0:26:6.550 --> 0:26:15.340 Emma Swyers AMS like 305 is used in a one to three ratio and is more concentrated than 465 agroclean 6010. 0:26:15.350 --> 0:26:22.630 Emma Swyers A is used in a one to six gallon ratio for soft water and a one to three when you have really hard water. 0:26:26.180 --> 0:26:38.670 Emma Swyers Moving on to the next cycle, which is your acid rinse, the purpose of this cycle is to remove any mineral buildup once minerals deposit onto milking equipment surfaces, they start to harbor bacteria. 0:26:38.680 --> 0:26:41.570 Emma Swyers So it's super important to remove these. 0:26:41.840 --> 0:26:49.830 Emma Swyers The second function of the acid cycle is to remove or is to lower the pH on milking equipment surfaces. 0:26:49.960 --> 0:26:56.770 Emma Swyers This is because bacteria love and thrive and neutral environments, however, do not do so well. 0:26:57.60 --> 0:26:58.340 Emma Swyers An acidic environment. 0:26:58.720 --> 0:27:4.40 Emma Swyers That's why we want to aim for a two to four or pH to prevent any bacterial work. 0:27:4.790 --> 0:27:8.440 Emma Swyers Lastly, the acid cycle has no specific water temperature. 0:27:8.450 --> 0:27:13.360 Emma Swyers However, using a warm solution is recommended for around 80 to 100 degrees. 0:27:16.60 --> 0:27:23.230 Emma Swyers So here's an example of a farm who changed their water source and also we're struggling to get a good action in their wash. 0:27:23.870 --> 0:27:36.200 Emma Swyers Therefore, the minerals created this white film in the wash sink after using Stronghold 7500 a couple times the but this cleaned up. 0:27:36.460 --> 0:27:36.800 Emma Swyers Uh. 0:27:36.810 --> 0:27:43.110 Emma Swyers The milking equipment, as you can see on the right side, it really cleaned it up. 0:27:43.120 --> 0:27:43.450 Emma Swyers Nope. 0:27:43.460 --> 0:27:45.240 Emma Swyers And there was a really good shine afterwards. 0:27:48.230 --> 0:27:54.650 Emma Swyers So this is a chart I really like to show for people to understand the different acid components and their capabilities. 0:27:55.770 --> 0:27:56.270 Emma Swyers Umm. 0:27:57.910 --> 0:28:8.600 Emma Swyers And you also can understand each of these acids in their functions and it will help you choose which of the agrochem acids would work best for you at your different farm scenarios. 0:28:8.990 --> 0:28:18.550 Emma Swyers For example, if the farm has a lot of minerals in their water at high amounts, nitric acid might be the way to go due to its anti scaling properties. 0:28:18.850 --> 0:28:24.380 Emma Swyers 1st is something like a sulfuric acid product which has much less anti scaling properties. 0:28:25.210 --> 0:28:27.10 Emma Swyers So wouldn't be anything. 0:28:27.860 --> 0:28:32.940 Emma Swyers Why it wouldn't work as well with a farm that has a lot of minerals and its water. 0:28:34.440 --> 0:28:54.440 Emma Swyers A good option that has both anti scaling properties and detergents detergency capabilities would be an asset with method and sulphonic acid and or sulfamic acid or even a phosphoric acid based on the farm scenarios and wants. 0:28:54.450 --> 0:29:4.20 Emma Swyers You can make an easy decision of what to use based on this chart, so I highly recommend revisiting this if you're questioning which said to use. 0:29:7.110 --> 0:29:10.180 Emma Swyers Uh acid line is called the Stronghold line. 0:29:10.330 --> 0:29:15.780 Emma Swyers There is stronghold with four numbers that is made up of phosphoric and sulfuric acid. 0:29:16.70 --> 0:29:26.30 Emma Swyers The first two numbers indicate the percentage of phosphoric acid in the mix and the second set of numbers indicate the percentage of sulfuric acid in the product. 0:29:27.330 --> 0:29:34.480 Emma Swyers For example, our Stronghold 2510 is made up of 25% phosphoric and 10% of sulfuric. 0:29:34.750 --> 0:29:47.850 Emma Swyers So based on the farms need for phosphoric acid versus sulfuric acid and the detergency capabilities because we said before and the phosphoric has a lot of detergency properties. 0:29:49.520 --> 0:29:54.170 Emma Swyers Uh, we may want to switch up the different combinations. 0:29:54.420 --> 0:29:57.910 Emma Swyers The strongest phosphoric being our stronghold, 7500. 0:29:58.200 --> 0:30:3.880 Emma Swyers Then there is not nitric and phosphoric acid known as our Stronghold NP line. 0:30:4.60 --> 0:30:9.320 Emma Swyers And lastly is our citric and phosphoric combination known as a stronghold citraphos? 0:30:13.30 --> 0:30:26.420 Emma Swyers In the sanitized stepped, the main function of this step is to remove and prevent biofilms, along with reducing the lingering bacteria and or removing the bacteria harbored in those biofilms. 0:30:26.730 --> 0:30:29.920 Emma Swyers Traditionally, we've seen chlorine used as our sanitizer. 0:30:30.10 --> 0:30:34.770 Emma Swyers However, there are other options that fit the regulation of being EPA registered. 0:30:39.450 --> 0:30:43.560 Emma Swyers As we've typically seen, farms have added the extra step of sanitizing. 0:30:43.630 --> 0:30:52.110 Emma Swyers However, with an acid sanitizer, you can combine both of the acid in the sanitizing step, saving on water and time. 0:30:54.900 --> 0:31:0.390 Emma Swyers Oxysan and Oxystrike are both top of the line options for an acid sanitizing cycle. 0:31:0.840 --> 0:31:4.510 Emma Swyers Both meet the requirement of being EPA registered. 0:31:4.940 --> 0:31:12.820 Emma Swyers Along with that, they are a parasitic acids that have broad spectrum kill for both strep and staph organisms. 0:31:13.440 --> 0:31:15.690 Emma Swyers They also remove biofilms. 0:31:15.820 --> 0:31:27.330 Emma Swyers The difference with Oxy strike versus Oxy sand is that oxy strike contains nitric acid, which lowers the pH and has more capabilities for anti scaling properties. 0:31:32.740 --> 0:31:37.720 Emma Swyers So why should a farm choose Oxysan or oxystrike versus the traditional chlorine route? 0:31:38.650 --> 0:31:45.480 Emma Swyers Chlorine is relatively inexpensive to use, and it's very effective against soils that grow bacteria. 0:31:45.590 --> 0:31:56.920 Emma Swyers However, it raises the pH, which is contradicting to the acid cycle, and it's also known for being harmless or harmful to stainless steel over time, causing some corrosion impacting. 0:31:59.310 --> 0:32:4.640 Emma Swyers The sand, on the other hand, is a strong sanitizer even at low temperatures. 0:32:4.820 --> 0:32:13.130 Emma Swyers It also rinses away, leaving no residue for corrosion, and it's also effective against all microorganisms. 0:32:13.640 --> 0:32:18.320 Emma Swyers However, it does need to be used in a well ventilated area due to its pungent smell. 0:32:23.820 --> 0:32:29.940 Emma Swyers Agrochem all also offers a product that combines the detergent and the asset step into one. 0:32:31.360 --> 0:32:38.50 Emma Swyers This product is called the one step with perspektif acid. 0:32:39.250 --> 0:32:40.340 Emma Swyers It is not. 0:32:40.770 --> 0:32:53.730 Emma Swyers It is a hot acid wash that couples the methanesulfonic acid with the peracetic acid, creating a product that can help producers save time, money and energy for this product to work. 0:32:54.690 --> 0:32:57.900 Emma Swyers It's key for a farm to have a really good rinse cycle. 0:32:58.440 --> 0:33:4.0 Emma Swyers If they can, using about 1 1/2 times more water for their rents. 0:33:4.770 --> 0:33:7.510 Emma Swyers Also, the one step product needs to use hot water. 0:33:8.490 --> 0:33:12.500 Emma Swyers Uh, so that 165 to 175 degrees? 0:33:12.510 --> 0:33:31.60 Emma Swyers Water to ensure the water stays above 120 degrees while circulating something I found with this product to do super well in the field is to remove teat sealants from milking equipment which happens to be a large issue in the dairy industry. 0:33:31.710 --> 0:33:37.860 Emma Swyers Overall, AGROCHEM offers a variety of solutions to fit the chemical needs of a wash. 0:33:41.70 --> 0:33:47.120 Emma Swyers However, a wash has two major components, the chemical action and the mechanical action. 0:33:47.310 --> 0:33:51.590 Emma Swyers Now that we've covered the the chemical action, we're gonna move on to the mechanical action. 0:33:54.850 --> 0:34:1.240 Emma Swyers In the subcategories of these two components, we've covered time, temperature, and concentration in the chemical portion. 0:34:1.590 --> 0:34:8.680 Emma Swyers Now onto the other essentials in CIP system, which includes volume, velocity and drainage. 0:34:9.560 --> 0:34:14.790 Emma Swyers Before we can understand these areas, we need to. 0:34:17.260 --> 0:34:20.950 Emma Swyers He had a sense of the flow of water in a wash system. 0:34:21.180 --> 0:34:24.810 Emma Swyers There is a couple different pathways that water will go when it circulated. 0:34:25.400 --> 0:34:29.730 Emma Swyers One is the jitter line pathway and another the Slugger line pathway. 0:34:29.820 --> 0:34:31.810 Emma Swyers There is another pathway, however. 0:34:31.820 --> 0:34:33.970 Emma Swyers Due to time, we won't touch on it today. 0:34:34.220 --> 0:34:36.830 Emma Swyers So first is the gutter line pathway. 0:34:36.900 --> 0:34:38.880 Emma Swyers The water starts at the wash fat. 0:34:42.920 --> 0:34:49.220 Emma Swyers And then he sucked up by vacuum into the jetter supply line, which feeds the jitter line. 0:34:49.840 --> 0:34:56.110 Emma Swyers The jitter line then connects to each individual units jetter hose which feeds the getter cops. 0:34:58.40 --> 0:35:11.740 Emma Swyers Stan feeds the call with their water and makes it sway to the milk hose to the milk line to be pushed back to the receiver by this log and pumped back to where it started to be recirculated. 0:35:13.590 --> 0:35:27.370 Emma Swyers Now looking at the slugger line pathway, this is when the water starts at at the wash out, it's opt out into the add water line which is then connected to the slugger line. 0:35:29.700 --> 0:35:44.880 Emma Swyers Where the water will sit during the air injectors off time and it will build more and more water until the air injector is then signaled for its on time when it lets atmospheric air in, pushing the water through the milk line. 0:35:48.360 --> 0:35:54.440 Emma Swyers Back to the receiver and then it gets circulated back to the wash fat, just like the Jutter line. 0:35:59.840 --> 0:36:6.900 Emma Swyers A main component of both those pathways is the slug, and no, I'm not talking about the animal. 0:36:6.910 --> 0:36:9.250 Emma Swyers The slug I'm talking about. 0:36:9.400 --> 0:36:23.440 Emma Swyers The slug which pushes the water around the pipeline, fully creating some scrubbing action and recognizing whether a form has a good or bad slug, is important to troubleshooting and analyzing a parlor. 0:36:23.800 --> 0:36:27.70 Emma Swyers A slog consists of on time, off time and slug. 0:36:27.80 --> 0:36:32.160 Emma Swyers Velocity on time refers to how often the slug will be triggered off. 0:36:32.170 --> 0:36:45.220 Emma Swyers Time refers to how much water is being built up in the slugger wine in order to keep the slug intact throughout the pull pipeline to the receiver, and velocity refers to how much air is being injected. 0:36:45.760 --> 0:36:50.900 Emma Swyers This can be affected by restrict actors on the air injector. 0:36:52.420 --> 0:36:55.990 Emma Swyers However, this can also be impacted by any air leaks in air. 0:36:56.180 --> 0:36:59.140 Emma Swyers Any lines or milking and washing equipment. 0:36:59.780 --> 0:37:5.570 Emma Swyers Therefore, staying on top of maintenance and parlors is crucial to keeping the slog working correctly. 0:37:5.700 --> 0:37:8.510 Emma Swyers So it's important we can identify a good slog. 0:37:13.180 --> 0:37:21.540 Emma Swyers Optimally, we need to get good water coverage the whole way around the pipe, as is demonstrated in this picture and this picture. 0:37:23.620 --> 0:37:29.930 Emma Swyers If we're failing to get a good slug, the water won't touch the top of the pipe like in the top pictures. 0:37:30.180 --> 0:37:36.400 Emma Swyers You can see that the water is not touching the top sides of the pipe, therefore they will. 0:37:37.340 --> 0:37:54.90 Emma Swyers Continue to stay dirty if a slug is sufficient, it will return to the top of the receiver and slam to the slam to the top of the receiver, making a good slog and making its way into the milk trap. 0:37:54.100 --> 0:38:13.860 Emma Swyers To get that all clean, you are also probably thinking why can't we just flood the system in order to keep it clean due to our large milking systems, we would need way more than 100 to 200 gallons of water per wash cycle to flood all the two to three inch milk lines, etcetera. 0:38:14.530 --> 0:38:20.760 Emma Swyers Overall, the slug is a vital part of our wash system, so it's super essential to keep this working correctly. 0:38:23.430 --> 0:38:34.600 Emma Swyers Like I said before, there are many things that can impact the slug, so looking for any leaks in the gaskets, clamps and hoses are all essential to the slug working correctly. 0:38:34.890 --> 0:38:40.700 Emma Swyers However, there are some other visual checks that you can perform to ensure things are being cleaned properly. 0:38:41.90 --> 0:38:59.410 Emma Swyers Each of these items are areas I check for inking, tears, leaks, Milky buildup, or proper function to give you an example, the meters sometimes have pinch bowls on the local disk that fail to open for wash. 0:39:0.290 --> 0:39:5.180 Emma Swyers Therefore the unit doesn't get any water flow and can't get cleaned. 0:39:5.670 --> 0:39:13.950 Emma Swyers Now we'll take a look at a couple pictures and a couple common issues that I see out in farms when I troubleshoot. 0:39:17.530 --> 0:39:23.400 Emma Swyers So on the left is a milk trap that a farm continually traps out during milking. 0:39:23.870 --> 0:39:31.230 Emma Swyers However, during wash they get a really poor slog, so the water doesn't even reach over into the milk trap to clean it out. 0:39:33.100 --> 0:39:35.910 Emma Swyers Uh, therefore, leading to this lovely picture. 0:39:35.920 --> 0:39:38.340 Emma Swyers That is all Milky on the ball. 0:39:38.830 --> 0:39:45.60 Emma Swyers Uh, and leaving lots of Milky residue behind on the right side. 0:39:45.70 --> 0:39:48.230 Emma Swyers We have a vacuum filter that leads to our vacuum pump. 0:39:49.490 --> 0:39:59.950 Emma Swyers In order to keep that vacuum pump safe, we have the vacuum filter here and this needs to be cleaned so that no residue makes its way ever to the pump. 0:40:0.990 --> 0:40:5.450 Emma Swyers And as you can see, this one's full of milk that is due to. 0:40:6.80 --> 0:40:15.200 Emma Swyers And liners that are broken sometimes potentially having pulsation lines broken. 0:40:15.550 --> 0:40:28.260 Emma Swyers Anything that lets milk get back into the pulsation line and can cause this, so it's very important that we keep these things clean and free of Milky buildup. 0:40:30.890 --> 0:40:33.940 Emma Swyers Here are examples of bad clog gaskets. 0:40:34.110 --> 0:40:40.450 Emma Swyers The left being a torn gasket as you can see, it's torn right to the edge of the claw. 0:40:41.300 --> 0:40:48.10 Emma Swyers Uh, this middle picture is a jutted out gasket, so it's not lined up correctly, which can cause some build up. 0:40:48.260 --> 0:40:53.570 Emma Swyers In the third picture is just a picture of the build up that we see in the clog gasket. 0:40:53.720 --> 0:40:58.40 Emma Swyers So each of these are examples of when things need to be changed. 0:40:58.80 --> 0:41:0.560 Emma Swyers Are the gaskets and the clause need to be changed out? 0:41:4.980 --> 0:41:15.310 Emma Swyers The left picture in this picture is a bad seal pump, so all this Milky residue is due from a bad seal. 0:41:15.620 --> 0:41:23.850 Emma Swyers So when this happens, the water is not gonna be pumped down, even during milking, milk won't get pumped down as easily. 0:41:24.280 --> 0:41:29.630 Emma Swyers Therefore, it can lead to a lot of trapping out on the right side. 0:41:29.640 --> 0:41:38.670 Emma Swyers We have a milk filter and as you can see under that ring there is a Milky build up that didn't come off after wash. 0:41:38.900 --> 0:41:48.510 Emma Swyers So in this instance, we need to clean this out manually and then replace the gasket that is causing that build up. 0:41:52.190 --> 0:42:4.390 Emma Swyers On the left is a drain hose and you can't see it in this picture, but when I was there, the drain hose was actually contracting so that hose was very very worn and needed to be changed out. 0:42:4.530 --> 0:42:14.80 Emma Swyers But the other issue of the matter is the part where it connects is an inlet gasket that is leaking back. 0:42:14.770 --> 0:42:28.380 Emma Swyers That's the water that's leaking back, and that also needs to be changed along with the host to make sure that when we're in milking there isn't any milk getting leaked out either on the right side. 0:42:28.390 --> 0:42:32.240 Emma Swyers It's just a picture of a milk hose that's completely pinched off. 0:42:32.310 --> 0:42:36.110 Emma Swyers So during our wash cycle, this unit will not be getting any water. 0:42:40.480 --> 0:42:58.610 Emma Swyers On the left hand side we have meat 2 meters, one on the top has a build up in the bottom meter gasket and the left bottom picture shows build up in the top meter gasket. 0:42:58.840 --> 0:43:2.670 Emma Swyers Both of these need to be cleaned out. 0:43:3.140 --> 0:43:8.410 Emma Swyers Changed the gasket and retightened the mental picture. 0:43:8.560 --> 0:43:11.30 Emma Swyers The top middle picture shows the wash fat. 0:43:11.540 --> 0:43:15.990 Emma Swyers Uh at a farm and as you can see, it's super dirty. 0:43:16.60 --> 0:43:20.190 Emma Swyers This is due to the center bottom picture. 0:43:20.300 --> 0:43:28.40 Emma Swyers This is the spray ball that was in that wash fat that was plugged by silicone and also some hay residue. 0:43:29.240 --> 0:43:34.810 Emma Swyers Umm this was due to some discrepancy. 0:43:34.880 --> 0:43:45.770 Emma Swyers Some issues with the milk filters not being not filtering out completely on the right side we have the both our slugger lines. 0:43:46.20 --> 0:43:48.420 Emma Swyers Both are showing a lot build up. 0:43:48.980 --> 0:43:54.330 Emma Swyers Uh, yes, we want those butterflies to be shut during wash. 0:43:54.380 --> 0:43:59.850 Emma Swyers However, we do want a little bit of backflow so that we can get the backside cleaned up. 0:43:59.920 --> 0:44:4.860 Emma Swyers If not, these will cause some high bacteria counts. 0:44:8.230 --> 0:44:13.500 Emma Swyers Lastly, on the left we have two jetter restrictors in your jetter hoses. 0:44:13.810 --> 0:44:20.620 Emma Swyers So on the left is showing you a smaller size hole versus on the right is a bigger hole. 0:44:20.870 --> 0:44:32.970 Emma Swyers The unit with the right, the jetter restrictor with the bigger hole that is going to use more water and get a better flow than the unit with less with a smaller hole. 0:44:34.40 --> 0:44:38.330 Emma Swyers Uh, overall, in a part where we wanna see consistent uniform. 0:44:39.640 --> 0:44:53.950 Emma Swyers Wash flow, so making sure that all these restrictors have the same size or face as super essential in the middle picture we have a sensor that was torn. 0:44:54.30 --> 0:45:1.500 Emma Swyers That's it was torn on the inside and and actually leaked milk up onto the top side. 0:45:1.600 --> 0:45:5.690 Emma Swyers Umm, this is something that will make your bacteria counts increase. 0:45:6.260 --> 0:45:12.490 Emma Swyers Umm, so that's something that needs to be changed out and on the right side. 0:45:13.410 --> 0:45:15.520 Emma Swyers This is a jetter hose. 0:45:15.530 --> 0:45:23.720 Emma Swyers That was torn uh, making sure that that's repaired, otherwise we're going to get an impact on your slug. 0:45:25.20 --> 0:45:28.740 Emma Swyers So Brent's gonna send out another poll. 0:45:30.820 --> 0:45:33.90 Emma Swyers This is just purely getting an idea. 0:45:33.100 --> 0:45:35.490 Emma Swyers Have you seen any of these scenarios before? 0:45:35.500 --> 0:45:39.760 Emma Swyers Have you seen any of these kind of pictures in in the field? 0:45:40.950 --> 0:45:43.320 Emma Swyers If you you do work with washes. 0:45:54.230 --> 0:45:55.100 Emma Swyers Alright, awesome. 0:45:57.330 --> 0:45:58.810 Emma Swyers So a lot of you have. 0:46:0.490 --> 0:46:2.870 Emma Swyers Eventually we want to get to these farms. 0:46:3.800 --> 0:46:16.460 Emma Swyers We want to get these farms to identify and fix problems sooner in order to work our way to cleaner systems and milking equipment, as shown in these pictures. 0:46:17.820 --> 0:46:32.340 Emma Swyers As industry professionals, we want to work with our farms to continue to be more proactive and achieve good milk qualities and premiums and altogether just have less problems arise erratically. 0:46:34.980 --> 0:46:46.620 Emma Swyers In order to keep succeeding and improving, revisiting this list of time, temperature, volume, concentration, velocity, and drainage will help you troubleshoot. 0:46:46.630 --> 0:46:57.570 Emma Swyers Any the IP system come into contact with CIP is our time is making sure you get the sufficient circulation and action needed in each cycle. 0:46:58.60 --> 0:47:11.80 Emma Swyers Temperature is, umm, is to ensure a good rinse cycle that removes as much organic material and for the detergent cycle to emulsify fats properly. 0:47:11.600 --> 0:47:35.880 Emma Swyers Volume to ensure good slug size and that all equipment will be washed sufficiently concentration to ensure each step in cycle does their specific function velocity to ensure good slug action and drainage to ensure each step has proper drainage to prepare for the next step in milking. 0:47:37.960 --> 0:47:40.970 Emma Swyers Overall, cleaning in place isn't just chemicals. 0:47:41.40 --> 0:47:47.940 Emma Swyers It consists of both chemicals and the mechanical action which balance each other out. 0:47:48.450 --> 0:47:51.950 Emma Swyers We clean in order to achieve quality milk to the end users. 0:47:52.80 --> 0:48:8.300 Emma Swyers Our cleaning practices are measured through LPC, SPC and Pi and call form counts, but also somatic cell count helps us identify where our troubles begin. 0:48:9.580 --> 0:48:14.860 Emma Swyers The chemical phase consists of time, temperature and concentration, and the mechanical. 0:48:15.20 --> 0:48:30.100 Emma Swyers Phase consists of volume, velocity and drainage and working these together will create a good balance of proactiveness in our farms and also provide that quality milk that we want in the end. 0:48:31.90 --> 0:48:34.190 Emma Swyers And with that, is there any questions? 0:48:37.830 --> 0:48:39.670 Brent Pickerd Thank you so much for that, Emma. 0:48:39.720 --> 0:48:46.260 Brent Pickerd UM, as we said, we can definitely open up for questions and you can put those in the chat. 0:48:46.790 --> 0:48:58.80 Brent Pickerd And as we do that, I just want to remind everyone that our next webinar is on Friday, August 4th at 11:00 AM Eastern standard with Agrocheminc resident hoof health expert Chip Hendrickson. 0:48:59.0 --> 0:49:3.370 Brent Pickerd Chip is going to be presenting on an equally crucial topic, which is footbath automation. 0:49:3.720 --> 0:49:9.310 Brent Pickerd If you're interested in checking that out, you can preregister by using the QR code we have up on the screen. 0:49:9.400 --> 0:49:16.90 Brent Pickerd Or if you haven't already, please follow agrochem on social media to get news and updates about our upcoming webinars. 0:49:17.160 --> 0:49:24.990 Brent Pickerd And as a reminder, a full replay of this and all other past webinars will be available early next week on the Agrochem YouTube channel. 0:49:25.200 --> 0:49:34.920 Brent Pickerd You can see that here at and all of today's participants will receive a follow up email with all of that information. 0:49:34.930 --> 0:49:36.430 Brent Pickerd So keep an eye on your inbox. 0:49:45.360 --> 0:49:48.630 Emma Swyers We'll stay on here for a couple more minutes if you have any lingering questions. 0:49:48.920 --> 0:49:59.480 Emma Swyers My email is also on the bottom if you feel that you forgot to ask a question once we leave here, feel free to reach out to me at any time. 0:51:43.470 --> 0:51:44.870 Brent Pickerd OK, I'm gonna guess what questions. 0:51:44.880 --> 0:51:49.740 Brent Pickerd That means that Emma's presentation today was so stellar that no questions were further needed. 0:51:49.750 --> 0:51:53.990 Brent Pickerd So uh, as I stated before, please keep in touch with us. 0:51:54.140 --> 0:51:54.780 Brent Pickerd Uh. 0:51:54.820 --> 0:52:4.850 Brent Pickerd OHS, as always, feel free to email any any of your agrochem reps for any additional questions that you might have, and we will see you at our next webinar. 0:52:5.20 --> 0:52:5.970 Brent Pickerd Thank you so much. 0:52:6.20 --> 0:52:6.980 Brent Pickerd And we'll see you next time.

Winter Hoof Care with John Welps and Chip Hendrickson

Cleaning Calf Equipment

Summer Hoof Health

Dr. Rick Watters

Teat Dip Emollients

Hoof Health on Robotics

Footbath Automation

Chlorine Dioxide Teat Dips

CIP Solutions

Teat Dip Chemistries