Standard dairy Cleaning-in-Place (CIP) 5-stage regime: (A) Pre-rinse with warm water ($40\text{--}50^\circ\text{C}$) to flush loose residual milk solids $\rightarrow$ (B) Alkaline detergent (0.5-1.5% NaOH) circulation to saponify fats and dissolve protein deposits $\rightarrow$ Intermediate water rinse $\rightarrow$ (C) Acid detergent (0.5% $\text{HNO}_3$/phosphoric acid) circulation to dissolve milkstone and calcium phosphate scales $\rightarrow$ Final water rinse $\rightarrow$ (D) Thermal sanitization / hot water disinfection ($85\text{--}90^\circ\text{C}$) or chemical sanitizer. Sequence: (A), (B), (C), (D).