I just came back from a commercial cheese making class and you are spot on. Not only is cleaning/sanitizing a major topic, but the construction of both equipmen

I just came back from a commercial cheese making class and you are spot on. Not only is cleaning/sanitizing a major topic, but the construction of both equipment and facilities for cheese / yogurt / etc all revolves around making it easy to clean and hard for unwanted bacteria to grow. Let's say they make cheese on Friday and then close for the weekend. They will clean and sanitize before the close on Friday and then when they come back in Monday, they will clean and sanitize again. They are fighting everything from cheese mites to Phage, plus trying to keep their own (desired) strains from spreading between cheeses, IE: trying to maintain consistency. Plus, they are fighting the cheese itself in a way - the whey is acidic and will eat away at grout between tile, for example, which is a place where bacteria could then grow.