New Danisco Enzyme to Solve a Foul Dairy Problem
FoodPro Cleanline is designed to overcome the problem of fouling in UHT units. Dairies benefit from a longer interval between cleaning cycles and a capacity increase of up to 15% due to the reduced downtime.
9 Nov 2009 --- FoodPro Cleanline proves that enzymes are a cost-effective weapon against UHT fouling.
A common issue in UHT milk processing, resulting in excessive downtime and high consumption of cleaning chemicals, can be resolved efficiently and naturally with a new unique enzyme solution from Danisco.
FoodPro Cleanline is designed to overcome the problem of fouling in UHT units. Dairies benefit from a longer interval between cleaning cycles and a capacity increase of up to 15% due to the reduced downtime.
The reduced use of harsh cleaning chemicals and energy for the cleaning process itself is very much in line with today’s environmental focus. Other gains include improved milk emulsion stability and an up to 80% reduction in free cholesterol.
Patented technology
Fouling is a daily challenge for the dairy industry, caused when caramelised proteins separate from milk and milk-based products during heat treatment and form deposits on the surface of plate heat exchangers. This results in back pressure build-up in the system, which can only be eradicated by shutting down the UHT unit for cleaning.
Based on patented Danisco technology, FoodPro Cleanline solves the problem by modifying the phospholipase naturally present in milk and, through this, limiting the ability of milk proteins to settle on the heat exchanger.
Low, cost-effective dosage
The low dosage requirement – just 100 ml of enzyme solution to 10,000 litres of milk – makes the FoodPro Cleanline particularly cost effective.
‘Due to the high cost of cleaning chemicals, the enzyme pays for itself just by eliminating the need for one cleaning cycle a day,’ says Aart Mateboer, Enzyme Business Unit Director at Danisco.
‘Enzymes are nature’s catalysts and much more effective than any chemical.’
Successful dairy trials
Commercial-scale trials at several dairy facilities have proven that FoodPro Cleanline really works. Available in liquid form, it can simply be added to the milk without any need of processing alterations.
But what becomes of the enzyme in the final dairy product? Aart Mateboer explains:
‘After the enzyme has done its work, it goes through the pasteuriser and is deactivated. Then it is just another protein among the milk proteins.’
The annual global consumption of UHT-treated milk was 38 million tonnes in 2008, with consumption particularly growing in China.
