Danisco addresses UHT fouling with new enzyme

Danisco introduces FoodPro Cleanline for manufacturers to overcome fouling in ultra high temperature (UHT) dairy processing units.

Dairies would benefit from a longer interval between cleaning cycles and a capacity increase of up to 15% due to the reduced downtime.

They can also enjoy improved milk emulsion stability and an up to 80% reduction in free cholesterol.

In dairy processing, fouling occurs 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.

FoodPro Cleanline thus solves the problem by modifying the phospholipase naturally present in milk and limits the ability of milk proteins to settle on the heat exchanger.

About 100ml of the enzyme solution is needed for 10,000 litres of milk.