I am severely surprised and concerned about the lack of a Sanitation section on these boards. Without proper sanitation, you could be making lesser quality (or even unsafe) products with your money!
Consider my sanitation question a voucher for a dedicated section towards sanitation in cheese making:
Where I work, we clean our cheese moulds/hoops in a C.O.P. sink (clean out-of-place). This sink heats via heat-exchange coil at the bottom, and can circulate fluid via pump. They tend to use chlorinated detergents to clean and remove solids, as well as just about anything "dirtying" your dishes.
Currently, I am unsatisfied with the chemical solution we use. It seems that it is essentially a chlorinated version of Dawn, and we replace the cleaning solution in the sink about once a week. Perhaps our concentration is incorrect, but it does not effectively remove the "greasiness" that comes from aiding whey drainage in cheeses overnight. Occasionally, there are small bits of curd stuck to the dishes as well, despite having heat and agitation applied to them. We are but a small operation, and our owners want to be environmentally responsible, but it is unreasonable to take the time to check and scrub each dish to remove one little booger curd while trying to accomplish many other daily tasks.
At my former work, a university campus dairy plant, we used some heavy caustic cleanser, and the sink was filled up and drained for every dish-load. I rarely remember a time that we had to physically scrub a dish after washing.
What are some effective cleaners that anyone has experience with for C.O.P. stainless-steel dish cleaning (particularly whey/milk-fat greasiness)?
Are any effective while being friendly to the environment?