General aspects of detergency, detergents and disinfecting agents. Guidance on formulation, selection, management, on soils and microorganisms, and surfaces from which they are to be removed. Specific cleansing operations for dairy farms and processing dairies, and for equipment for butter, cheeses, yogurt, ice cream and concentrated and dried milks.Cross References:BS 1449:Part 2BS 2091BS 3719BS 4858BS 5226BS 5283BS 5343Milk and Dairies (General) Regulations 1959Replaces BS 5305:1977.