DuPont Benefits UHT Dairy with More Eco-Friendly Solutions
By limiting the frequency of cleaning cycles, the solution optimises processing uptime with no impact on final product quality. The subsequent reduced use of harsh and expensive cleaning chemicals contributes to a more eco-friendly production line.
23 Oct 2012 --- DuPont is enabling manufacturers of ultra-high temperature (UHT) milk products to increase their processing capacity, cut their costs and benefit the environment.
This is feasible thanks to FoodPro Cleanline, an effective enzyme from the DuPont Danisco ingredient range, that solves the age-old issue of fouling in UHT milk production.
By limiting the frequency of cleaning cycles, the solution optimises processing uptime with no impact on final product quality. The subsequent reduced use of harsh and expensive cleaning chemicals contributes to a more eco-friendly production line.
Fouling occurs when milk proteins, sugars and minerals caramelise inside the UHT unit. The subsequent build-up of pressure in the system reduces heat transfer, necessitating frequent production shutdowns for cleaning.
A small dose of FoodPro Cleanline eliminates the problem by modifying the phospholipids naturally present in milk prior to heat treatment, limiting the ability of milk components to settle on the heat exchanger.
“Trials have shown that a UHT processing unit can run for up to more than twice as long between cleaning cycles when using FoodPro Cleanline. That translates into a noticeable improvement in processing capacity,” states Aurélie Gammelin, DuPont global product manager for dairy enzymes.
“Because UHT dairy manufacturers use less chemicals, water and energy for cleaning, there is a positive knock-on effect for their environmental profile. The level of organic material in wastewater is similarly reduced.”
DuPont has developed a calculator tool to demonstrate the cost savings and annual profit gain. It also includes estimated CO2 and water savings.
Manufacturers also should notice an increase in customer satisfaction. Due to the reduced tendency of milk components to caramelise on the heat exchanger, the final UHT product has no burnt off-taste. Emulsion stability is similarly improved.
“FoodPro Cleanline is easily added to the milk before UHT processing. During heat treatment, the enzyme is deactivated, becoming just another protein among the milk proteins,” Gammelin said.
