Enzymes for cleaning-in-place in the dairy industry

Angela Boyce; Gary Walsh

doi:10.1016/B978-0-323-96010-6.00020-5

Enzymes for cleaning-in-place in the dairy industry

Research output: Chapter in Book/Report/Conference proceeding › Chapter › peer-review

Abstract

In the dairy industry, effective cleaning-in-place (CIP) is essential to maintain production efficiency and ensure food quality, safety, and shelf life. CIP is generally undertaken using sodium hydroxide solution or formulated caustic detergent at 70°C–80°C and is associated with significant energy and water consumption. The use of enzymes for CIP could potentially reduce the environmental impact of CIP as enzymes can work at low temperatures, are biodegradable, and reduce chemical usage and the resulting wastewater is more suitable for wastewater treatment processes. This chapter outlines the potential use of enzymes for CIP in dairy processing and associated advantages. Studies reported to date on using enzymes for removal of both milk fouling deposits (Type A) formed during heat treatment of milk and biofilms are discussed and important factors for consideration in the development of enzyme-based CIP to achieve optimum cleaning performance are highlighted.

Original language	English
Title of host publication	Enzymes Beyond Traditional Applications in Dairy Science and Technology
Publisher	Elsevier
Pages	491-518
Number of pages	28
ISBN (Electronic)	9780323960106
DOIs	https://doi.org/10.1016/B978-0-323-96010-6.00020-5
Publication status	Published - 1 Jan 2023

Keywords

biofilm
Cleaning-in-place
dairy processing
enzymes
enzymology
microorganisms
milk fouling
protease

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

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10.1016/B978-0-323-96010-6.00020-5

Cite this

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abstract = "In the dairy industry, effective cleaning-in-place (CIP) is essential to maintain production efficiency and ensure food quality, safety, and shelf life. CIP is generally undertaken using sodium hydroxide solution or formulated caustic detergent at 70°C–80°C and is associated with significant energy and water consumption. The use of enzymes for CIP could potentially reduce the environmental impact of CIP as enzymes can work at low temperatures, are biodegradable, and reduce chemical usage and the resulting wastewater is more suitable for wastewater treatment processes. This chapter outlines the potential use of enzymes for CIP in dairy processing and associated advantages. Studies reported to date on using enzymes for removal of both milk fouling deposits (Type A) formed during heat treatment of milk and biofilms are discussed and important factors for consideration in the development of enzyme-based CIP to achieve optimum cleaning performance are highlighted.",

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T1 - Enzymes for cleaning-in-place in the dairy industry

AU - Boyce, Angela

AU - Walsh, Gary

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N2 - In the dairy industry, effective cleaning-in-place (CIP) is essential to maintain production efficiency and ensure food quality, safety, and shelf life. CIP is generally undertaken using sodium hydroxide solution or formulated caustic detergent at 70°C–80°C and is associated with significant energy and water consumption. The use of enzymes for CIP could potentially reduce the environmental impact of CIP as enzymes can work at low temperatures, are biodegradable, and reduce chemical usage and the resulting wastewater is more suitable for wastewater treatment processes. This chapter outlines the potential use of enzymes for CIP in dairy processing and associated advantages. Studies reported to date on using enzymes for removal of both milk fouling deposits (Type A) formed during heat treatment of milk and biofilms are discussed and important factors for consideration in the development of enzyme-based CIP to achieve optimum cleaning performance are highlighted.

AB - In the dairy industry, effective cleaning-in-place (CIP) is essential to maintain production efficiency and ensure food quality, safety, and shelf life. CIP is generally undertaken using sodium hydroxide solution or formulated caustic detergent at 70°C–80°C and is associated with significant energy and water consumption. The use of enzymes for CIP could potentially reduce the environmental impact of CIP as enzymes can work at low temperatures, are biodegradable, and reduce chemical usage and the resulting wastewater is more suitable for wastewater treatment processes. This chapter outlines the potential use of enzymes for CIP in dairy processing and associated advantages. Studies reported to date on using enzymes for removal of both milk fouling deposits (Type A) formed during heat treatment of milk and biofilms are discussed and important factors for consideration in the development of enzyme-based CIP to achieve optimum cleaning performance are highlighted.

KW - biofilm

KW - Cleaning-in-place

KW - dairy processing

KW - enzymes

KW - enzymology

KW - microorganisms

KW - milk fouling

KW - protease

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M3 - Chapter

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SP - 491

EP - 518

BT - Enzymes Beyond Traditional Applications in Dairy Science and Technology

PB - Elsevier

ER -

Enzymes for cleaning-in-place in the dairy industry

Abstract

Keywords

UN SDGs

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