Factsheet of the IDF N°45/2025: Control of Chlorine and Hypochlorite Residues in the Dairy Chain

Publication description

Chlorine-based products are widely used in both dairy farming and dairy processing as effective cleaners, sanitizers, and teat disinfectants. The use of chlorinated products in premilking disinfection practices in the form or teat dips or sprays, or in equipment sanitation without a post-rinse final sanitizing step, can potentially contribute to residues in milk. Also, if chlorine containing products are not used as recommended, or if the equipment has improper drainage, both residues and derivatives can enter into dairy products such as fluid milk, butter, and milk powder. The residues in milk potentially most likely arising from use of chlorine-based cleaning and sanitizing solutions are chlorite, chlorate, perchlorate, trichloromethane, cyanurate and chlorhexidine.

Cite this content as:

International Dairy Federation. (2025).  Control of Chlorine and Hypochlorite Residues in the Dairy Chain (Factsheet of the IDF N° 45/2025).