Dairy is one of the most demanding hygienic duties there is. Product is shear-sensitive and often viscous, lines run hot and cold, cultures and textures must survive transfer intact, and every wetted part has to clean in place to a documented standard. The wrong pump bruises yogurt, breaks an emulsion or harbours bacteria in a dead leg. Below we map the right hygienic pump to each stage of a typical dairy line — all supplier-neutral, sized to your duty point.