Hygienic design and Cleaning-In-Place (CIP) systems in breweries
Abstract
Hygienic design and Cleaning-In-Place (CIP) systems in breweries are necessary to reduce equipment and pipework fouling, cross-contamination of yeast, wort and beer and to reduce the presence of potentially contaminating microorganisms. Equipment and pipework fouling reduces heat transfer and provides sites for microbial growth. Cross-contamination is particularly important for contract brewing, where product flavour or yeast strain carryover will affect the beer consistency. Exemplified here are hygienic design best practices that apply to the overall brewery ...
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