US-based DuPont Danisco has developed FoodPro Cleanline, an enzyme that helps manufacturers to overcome the issue of fouling in ultra-high temperature (UHT) milk production.
The company said that the ingredient allows UHT milk products manufacturers to boost their processing capacity, cut their costs and benefit the environment.
Fouling occurs when milk proteins, sugars and minerals caramelize inside the UHT unit. The subsequent pressure generation in the system reduces heat transfer, requiring frequent production halts for cleaning.
FoodPro Cleanline eliminates the problem by modifying the phospholipids present in milk prior to heat treatment, restricting the milk components capability to settle on the heat exchanger.
DuPont dairy enzymes global product manager Aurélie Gammelin said that the trials have shown that a UHT processing unit can operate for more than twice as long between cleaning cycles when using FoodPro Cleanline.
That illustrates a noticeable improvement in processing capacity, Gammelin said.
"Because UHT dairy manufacturers use less chemicals, water and energy for cleaning, there is a positive knock-on effect for their environmental profile," Gammelin added.
