Stickiness and adhesion are significant issues in cheesemaking that can lead to product loss, equipment fouling, and production delays. Several factors contribute to these problems such as the protein level in the raw milk, the process, the technology (pressed or soft cheese), the environment… and of course the cleaning protocol!
Cleaning Protocols
Inadequate cleaning and sanitation can leave behind residues that promote further adhesion and fouling of equipment surfaces. Proper cleaning procedures, including appropriate detergents and sanitizers, are crucial to minimizing sticking issues.
DEPTACID AMS |
CLEAN A-SP 43 |
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DEPTACID AMS is an acid detergent for moulds, racks and various containers with an excellent cleaning action for a non sticky effect. Suitable for the production of soft cheeses. |
Clean A-SP 43 is an acidic, non-foaming liquid detergent without a phosphorus content it has a great ability to remove mineral salts and emulsify fat and protein. |
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Our Kersia experts propose a complete audit to find the most suitable solutions for sticking issues.
1️⃣ Diagnosis of the washing tunnel: audit of the detergency efficiency of the tunnel equipment and current procedure.
2️⃣ Sticking diagnosis: qualify and quantify the adhesion in the cheese moulds, analyse the mould surfaces, check the most at-risk periods of the year.
3️⃣ New measure implementation: deployment of the appropriate non-corrosive cleaning protocol for perfect removal of the protein film on moulds.
4️⃣ Continuous improvement action plan: data following and analysis, product adaptation for preventive or shock treatment.
