White Papers

Say Goodbye to Biofilm, with Enzymes

The Belgium-based detergent company Realco has developed a unique enzyme-based solution for removing biofilm contaminations within the food & beverage industry.

Biofilm white paper image
Industrial food & beverage processing generates specific cleaning challenges where enzymes prove their worth by speeding up and improving cleaning performance and maximizing equipment utilization.

Biofilm is a collection of bacteria encased in extracellular polymeric substance (EPS), more commonly known as slime. This slime forms on surfaces and builds up over time, allowing pathogens to flourish and leading to contamination.

Many industrial companies struggle with biofilm. Buildup and subsequent contamination can occur on any type of surface, often including food production machinery, membrane filters, and pipes, to give just a few examples. The slime is a problematic and unpredictable source of contamination that is very hard, if not impossible, to remove with traditional cleaning chemicals.

Although various methods are used to attempt to control biofilm, they are not without limitations. Aggressive chemicals such as caustic soda and bleach are often used, but they do not provide very good performance and, at the same time, corrode materials and machinery, endanger users, and negatively impact the environment. Fortunately, a more efficient, safe, and environmentally friendly option is available – enzymes.

Read the entire white paper on the solution for biofilm here.

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Bel Brands, Brookings, S.D.

The 170,000-square-foot facility on 48 acres in Brookings has the capacity of producing more than 22 million pounds of cheese annually. That is approximately 1.5 million Mini Babybel portions every day. It makes Original (a Gouda type cheese), Light and Mozzarella.

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This photo gallery contains additional, unpublished photos of dairy processing facilities featured in Dairy Foods magazine. To view more Behind the Scenes galleries go to our archives page!

3/31/15 2:00 pm EST

Raising the bar with in-line mixing and blending technologies: high output with flexibility and low costs

In this webinar, you will be introduced to advanced in-line blending, dosing and mixing technologies that offer high flexible productions, reduced product losses, shorter batch times, uniform products, and reduced ingredient costs. As a result, Food Manufacturers can optimize their productions and increase their profitability.

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The cheese issue: A look inside Bel Brands; Karoun Dairies' success; A preview of the WCIC Cheese Show

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