Year: 2025
Type: conference-paper
Abstract: Industry practice show and academia confirms that thermophilic bacteria in the pasteurized milk is the STOP parameter for many pasteurizers.Thermophilic bacteria in the raw milk survive pasteurization and will form a layer on the heat exchanger surface.This layer is stage 1 in the formation of a bacterial biofilm.Full scale tests have confirmed that Alfa Laval Extend™ significantly reduce the biofilm build-up on the stainless-steel surface and reduce the number of thermophilic bacteria in the milk samples taken after the pasteurizer.The technology is based on electricity, a weak electrical current sent through the heat exchanger affecting the surface and bacteria interaction.A Scandinavian dairy producer went from 8 to 12 hours by installing Extend™ and removed one in three CIP's, equivalent to 7000m 3 water, 100,000 kWh and 35 tonnes of CIP chemicals saved yearly.
DOI: 10.25368/2025.104
Authors: A. Andrys, D. Larsson
Institution: Alfa Laval (Sweden)
Language: English
Subfield: Biotechnology
Domain: Life Sciences
Open Access status: gold
OpenAlex ID: W4411281757