Enzyme Helps Prevent Fouling During Milk Production

An enzyme designed to prevent dairy fouling during ultra-high-temperature (UHT) milk production can help manufacturers increase processing capacity, cut costs, and increase sustainability. The enzyme is called FoodPro Cleanline from DuPont Danisco (Reigate, UK).

Fouling, which occurs when milk proteins, sugars, and minerals caramelize inside of a UHT unit, is said to be an age-old problem facing UHT milk production. A subsequent buildup of pressure reduces heat transfer and requires frequent production shutdowns for cleaning. But thanks to FoodPro Cleanline, the frequency of necessary cleaning cycles can be reduced-which saves time, cost, and the use of harsh cleaning chemicals, for a more eco-friendly production line, DuPont Danisco says.

The enzyme may also result in flavor benefits, too, by preventing caramelized milk components that can otherwise result in a burnt “off” taste.