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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