US-20260125615-A1 - ENZYMATIC CAUSTIC FREE DETERGENT COMPOSITIONS FOR CLEANING DAIRY PROCESSING SYSTEMS

US20260125615A1US 20260125615 A1US20260125615 A1US 20260125615A1US-20260125615-A1

Abstract

The disclosure relates to enzymatic caustic-free detergent compositions for cleaning dairy processing surfaces (such as dairy CIP and dairy COP systems and their components). Also disclosed are methods of making and using the detergent compositions to beneficially remove fouling and clean the surfaces utilized in dairy production. The enzymatic caustic-free detergent compositions preferably comprise an enzyme, a surfactant, a water conditioning agent, a C2-C10 polyol, a buffer system, a salt, and water.

Inventors

Jesse Ray Murphy
Jack Lehman
Temilola Famakinwa
Jack Matuska
Noah Holzer
Christine Fehlis
Krista Otting
Aure-Anne Masdupuy

Assignees

ECOLAB USA INC.

Dates

Publication Date: 20260507
Application Date: 20251107

Claims (20)

1 . A method of cleaning a dairy processing system comprising: circulating a first dose of a cleaning composition to the dairy CIP system; wherein the cleaning composition comprises a serine protease enzyme; a surfactant comprising an alkylpolyglucoside, an EO-PO block copolymer, an alcohol alkoxylate, and/or mixtures thereof; a water conditioning agent comprising an aminocarboxylic acid, acrylic acid, polycarboxylic acids, salts of the foregoing, and/or mixtures thereof; a C2-C10 polyol; a buffer system; and water; wherein the pH of the cleaning composition is between about 6 and about 11; monitoring the cleaning composition during the cleaning of the dairy processing system; adjusting the concentration of the cleaning composition by adding additional water and/or an additional dose of the cleaning composition to the dairy processing system.
2 . The method of claim 1 , wherein monitoring the cleaning composition comprises monitoring the conductivity of the cleaning composition.
3 . The method of claim 2 , wherein the conductivity is monitored by measuring the conductivity of at least one salt of the cleaning composition.
4 . The method of claim 3 , wherein the conductivity of the salt of the cleaning composition is below 5000 μS/cm.
5 . The method of claim 3 , wherein the conductivity of the salt of the cleaning composition is below 1000 μS/cm.
6 . The method of claim 1 , wherein the monitoring the cleaning composition comprises monitoring the pH of the cleaning composition.
7 . The method of claim 1 , wherein the cleaning composition further comprises at least one coupling agent.
8 . The method of claim 1 , wherein the method is performed at a temperature of from about 40° C. to about 95° C.
9 . The method of claim 1 , wherein the cleaning composition is circulated through the system for 90 minutes or less.
10 . The method of claim 1 , wherein the cleaning composition is provided in a multi-part system.
11 . A caustic free liquid cleaning composition for dairy processing systems and components thereof comprising: a serine protease enzyme; from about 0.5 to about 20% actives of a surfactant comprising an alkylpolyglucoside, an EO-PO block copolymer, an alcohol alkoxylate, and/or a mixture thereof; from about 0.1 to about 10% actives of a water conditioning agent; wherein the water conditioning agent comprises an aminocarboxylic acid, acrylic acid, polyacrylic acid, and/or a mixture thereof; a C2-C10 polyol; a buffer system comprising an acid and/or a base; and water; wherein the composition has a pH of from about 6 to about 11.
12 . The composition of claim 11 , further comprising from about 2 to about 15% actives of a salt; wherein the salt is for conductivity monitoring of the liquid cleaning composition and comprises an anion selected from the group consisting of a carboxylate, a chloride, a sulfate, and mixtures thereof; and wherein the salt comprises a cation selected from the group consisting of magnesium, sodium, potassium, and mixtures thereof.
13 . The composition of claim 12 , wherein the salt is from about 5 to about 12% actives.
14 . The composition claim 11 , further comprising from about 0.1 to about 10% actives of at least one coupling agent.
15 . The composition of claim 14 , wherein the at least one coupling agent comprises one or more of the following sodium xylene sulfonate, sodium toluene sulfonate, sodium cumene sulfonate, potassium toluene sulfonate, ammonium xylene sulfonate, calcium xylene sulfonate, sodium alkyl naphthalene sulfonate, and sodium butylnaphthalene.
16 . The composition of claim 11 , wherein the buffer system comprises an ethanolamine and/or a C1-C10 carboxylic acid.
17 . The composition of claim 11 , wherein the cleaning composition further comprises an additional surfactant.
18 . The composition of claim 11 , wherein the cleaning composition further comprises a pH adjuster.
19 . The composition of claim 11 , wherein the surfactant comprises a mixture of at least two of an alkylpolyglucoside, an EO-PO block copolymer, and an alcohol alkoxylate.
20 . The method of claim 11 , wherein the surfactant comprises each of an alkylpolyglucoside, an EO-PO block copolymer, and an alcohol alkoxylate.

Description

CROSS-REFERENCE TO RELATED APPLICATION This application claims priority under 35 U.S.C. § 119 to Provisional Application U.S. Ser. No. 63/717,521, filed on Nov. 7, 2024, which is herein incorporated by reference in its entirety including without limitation, the specification, claims, and abstract, as well as any figures, tables, or examples thereof. TECHNICAL FIELD The present disclosure relates generally to the field of dairy processing cleaning. In particular, to enzymatic caustic free detergent compositions and methods of making and using the same to beneficially remove fouling and clean the surfaces utilized in dairy production. BACKGROUND A critical challenge in dairy production is fat fouling. Fat and protein soils are difficult to clean using a standard cleaned-in-place regime. Periodic cleaning and sanitizing in the food process industry is a regimen mandated by law and rigorously practiced maintaining exceptionally high standards of food hygiene and shelf-life expected by today's consumer. Residual food soil, left on food contact equipment surfaces for prolonged periods, can harbor and nourish growth of opportunistic pathogen and food spoilage microorganisms that can contaminate foodstuffs processed in close proximity to the residual soil. Ensuring protection of the consumer against potential health hazards associated with food borne pathogens and toxins and maintaining the flavor, nutritional value and quality of the foodstuff requires diligent cleaning and soil removal from any surfaces of which contact the food product directly or are associated with the processing environment. The cleaning of food preparation surfaces and equipment refers to the treatment given all food product contact surfaces following each period of operation to substantially remove food soil residues including any residue that can harbor or nourish any harmful microorganism. Freedom from such residues, however, does not indicate perfectly clean equipment. Large populations of microorganisms may exist on food process surfaces even after visually successful cleaning. The concept of cleanliness as applied in the food process plant is a continuum wherein absolute cleanliness is the ideal goal always strived for; but, in practice, the cleanliness achieved is of lesser degree. The technology of cleaning in the food process industry has traditionally been empirical. The need for cleaning treatments existed before a fundamental understanding of soil deposition and removal mechanism was developed. Because of food quality and public health pressures, the food processing industry has attained a high standard of practical cleanliness and sanitation. This has not been achieved without great expense, and there is considerable interest in more efficient and less costly technology. As knowledge about soils, the function of cleaning chemicals, and the effects of cleaning procedures increased and, as improvements in plant design and food processing equipment became evident, the cost effectiveness and capability of cleaning treatments, i.e. cleaning products and procedures, to remove final traces of residue have methodically improved. The consequence for the food process industry and for the public is progressively higher standards of cleanliness and quality. Food processing industries regularly use cleaning-in-place (CIP) clean-up procedures and automation. CIP systems are generally found in industries which produce fluidized ingestible products for humans or animals such as the dairy industry, the pharmaceutical industry, and the food industry. CIP systems are generally regarded as large production plant systems having reservoirs, pipes, pumps and mixing vessels which cannot be broken down to be cleaned. Additionally, CIP preparation systems often require high sanitization when used in the production of ingestible substances. Generally, CIP systems utilize caustic cleaning compositions and monitor the amounts of the compositions via conductivity. In addition to CIP systems, food processing clean-out-of-place (COP) systems and heat exchangers are widely used in certain industries and require similar cleaning procedures and encounter similar difficulties. Dairy CIP and dairy COP can benefit from enzymatic caustic free cleaning compositions that replace traditional caustic compositions. It is therefore a goal of this disclosure to provide enzymatic caustic free products which can improve cleaning and hygiene in dairy processing systems. It is a further objective of the compositions and methods described herein to provide rinse savings and provide effluent benefits such as a reduction in sodium content. Other objects, advantages and features of the present invention will become apparent from the following specification taken in conjunction with the accompanying drawings. BRIEF SUMMARY OF PREFERRED EMBODIMENTS Disclosed herein are methods of cleaning dairy processing systems and equipment, including dairy CIP systems and/or dairy COP systems. Th