Enzyme reduces UHT milk processing downtime – DuPont

24-Oct-2012 - Last updated on 25-Oct-2012 at 10:51 GMT

Related tags Milk

Ultra-high temperature (UHT) milk manufacturers can limit the frequency of cleaning cycles, reduce production downtime and cut their costs through the addition of a new enzyme, ingredients manufacturer DuPont has claimed.

According to the firm, the FoodPro Cleanline enzyme solves the age-old issue of fouling - the build-up of heat de-natured proteins and minerals on the surface of heat exchangers during UHT milk processing.

The build-up often leads to reduced heat transfer, making frequent shutdowns for cleaning necessary.

DuPont global product manager for dairy enzymes, Aurélie Gammelin told DairyReporter.com that running time could be extended by up to 50% through the addition of the FoodPro Cleanline enzyme.

“It very much depends on the type of milk and equipment but runtime would typically be extended from 25% and up to 50%. We have seen processors that had to stop twice a day for intermediate cleaning and are now able to only perform a final cleaning cycle, some others would be able to avoid one cleaning a day.”

This could also lead to a better-tasting final product with no burnt off-taste, she added.

Critical issue

“Fouling in UHT processing equipment is a critical issue for dairy processors,” said Gammelin.

“By reducing fouling, FoodPro Cleanline will enable the processor to run their plant for longer between each cleaning cycle and thereby reduce the number of cycles.”

“This means the processor could potentially produce more milk within the same working hours, or reduce working hours for producing the same quantity of milk.”

A small dose of FoodPro Cleanline modifies the phospholipids naturally present in milk prior to heat treatment – limiting the ability of milk components to settle of the heat exchanger.

“FoodPro Cleanline acts on minor components of the milk’s fat, leaving the overall fat composition of milk unchanged, but having a great effect.”

Creamier final product

According to Gammelin, the ingredient is fully inactivated by the UHT process and leaves behind no taste.

“We have checked this by a taste panel both in pilot and in industrial scale trials, and have not seen any negative impact after up to eight months shelf-life of the finished product.”

Gammelin added that in many cases the enzyme has actually helped to produce a less watery, creamier final product.

“If anything we have seen an improved taste over non-enzymed milk,” she added.

FoodPro Cleanline, which is part of DuPont’s Danisco ingredients range, was introduced globally two years ago, but has been awaiting approval in the European Union (EU).