Abstract
‘Cleaning and disinfection in the brewing industry’ encompasses such a broad area that it would be impracticable to concentrate on any particular aspect in detail. Detergents based on caustic, acids and enzymes have all been used; active ingredients of disinfectant compositions from most of the oxidizing and non-oxidizing types have been considered at some stage. All systems have some disadvantages, and technology has yet to reach a stage where a universally acceptable product is available. The choice of detergent and disinfectant must be a carefully considered compromise.
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© 1999 Aspen Publishers, Inc.
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Singh, M., Fisher, J. (1999). Cleaning and disinfection in the brewing industry. In: Priest, F.G., Campbell, I. (eds) Brewing Microbiology. Springer, Boston, MA. https://doi.org/10.1007/978-1-4684-0038-0_10
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DOI: https://doi.org/10.1007/978-1-4684-0038-0_10
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4684-0040-3
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