Development of a modular test bed for evaluating sustainable CIP strategies and fouling removal during milk pasteurisation for cheese production

IF 2.8 2区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

International Journal of Dairy Technology Pub Date : 2025-06-11 DOI:10.1111/1471-0307.70030

Karan J Pant, Paul D Cotter, Martin G Wilkinson, Jeremiah J Sheehan

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引用次数: 0

Abstract

Background

Effective cleaning-in-place (CIP) systems are critical for maintaining hygiene in cheese production facilities. Traditional CIP relies on thermal treatments and chemical detergents, but excessive chemical use contributes to environmental concerns, including wastewater treatment and chemical disposal costs. Optimising CIP processes requires a deeper understanding of fouling behaviour to develop more sustainable and efficient cleaning methods.

Aim(s)

This study aimed to develop a modular CIP test bed platform to simulate industrial fouling and cleaning conditions and investigate the impact of cheese milk composition and fouling development time on residual fouling after CIP, differentiating these effects from those of caustic detergent use and facilitating exploration of more sustainable CIP processes.

Methods

A modular CIP test bed platform with an artificial fouling model was developed to simulate industrial fouling, where fouled stainless steel coupons were inserted into a removable section in the test bed for cleaning. Statistical comparisons were conducted to evaluate the impact of varying protein-to-fat ratios and fouling development times on cleaning efficiency.

Major findings

Increasing the protein-to-fat ratio in cheese milk led to significantly higher residual fouling, rising from 7.47% to 14.19% (P < 0.001). Protein retention increased from 17.88% to 35.06% (P < 0.001), fat from 6.17% to 13.29% (P = 0.024), calcium from 15.24% to 21.57% (P < 0.001) and phosphorus from 9.71% to 21.59% (P < 0.001). Protein was identified as the primary contributor to persistent fouling, highlighting its role in cleaning challenges. The increase in fouling development time also led to increased total residual fouling (P = 0.015), but did not have a significant effect on fouling components.

Scientific and industrial implications

These findings emphasise the need for tailored CIP strategies that account for milk composition and fouling characteristics. The developed test bed provides a platform for further research on fouling behaviour and CIP optimisation in cheese production, supporting the development of more efficient and sustainable cleaning methods.

Abstract Image

查看原文本刊更多论文

开发一个模块化测试平台，用于评估可持续CIP策略和奶酪生产过程中牛奶巴氏杀菌过程中的污垢去除

背景有效的就地清洗（CIP）系统对于保持奶酪生产设施的卫生至关重要。传统的CIP依赖于热处理和化学洗涤剂，但过度使用化学品会造成环境问题，包括废水处理和化学处置成本。优化CIP过程需要更深入地了解污垢行为，以开发更可持续和有效的清洁方法。本研究旨在开发一个模块化的CIP试验台平台，模拟工业污染和清洗条件，研究奶酪奶成分和污染发展时间对CIP后残留污染的影响，将这些影响与使用腐蚀性洗涤剂的影响区分出来，促进探索更可持续的CIP工艺。方法设计模块化CIP试验台平台，采用人工污垢模型模拟工业污垢，将污垢不锈钢片插入试验台的可拆卸部分进行清洗。进行了统计比较，以评估不同的蛋白质与脂肪比和污垢发展时间对清洁效率的影响。增加奶酪奶中蛋白质与脂肪的比例导致残留污垢显著增加，从7.47%上升到14.19% （P < 0.001）。蛋白质保留率从17.88%提高到35.06% (P < 0.001)，脂肪保留率从6.17%提高到13.29% (P = 0.024)，钙保留率从15.24%提高到21.57% (P < 0.001)，磷保留率从9.71%提高到21.59% （P < 0.001）。蛋白质被确定为持续污垢的主要贡献者，突出了它在清洁挑战中的作用。结垢发育时间的延长也导致总残留结垢增加（P = 0.015），但对结垢组分的影响不显著。科学和工业意义这些发现强调了考虑牛奶成分和污垢特征的定制CIP策略的必要性。开发的测试平台为进一步研究奶酪生产中的污垢行为和CIP优化提供了平台，支持开发更有效和可持续的清洁方法。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

International Journal of Dairy Technology 工程技术-食品科技

CiteScore

7.00

自引率

4.50%

发文量

审稿时长

12 months

期刊介绍： The International Journal of Dairy Technology ranks highly among the leading dairy journals published worldwide, and is the flagship of the Society. As indicated in its title, the journal is international in scope. Published quarterly, International Journal of Dairy Technology contains original papers and review articles covering topics that are at the interface between fundamental dairy research and the practical technological challenges facing the modern dairy industry worldwide. Topics addressed span the full range of dairy technologies, the production of diverse dairy products across the world and the development of dairy ingredients for food applications.