Food Quality Magazine
you can do is power-wash your drainage. Power-washing creates ballistic droplets (basically a high velocity
spray). This spray spreads the bacteria that were living in your drainage
system across an area of up to 20
metres in diameter. So, if you want
to spread bacteria around your facility, this is an excellent way to do it!
Your drainage should be designed
in a way that power-washing is not
required. Its design should limit the
build-up of bacterial to reduce the
amount of cleaning needed. It should
also be designed in a way that ensures cleaning is a quick and easy process. Should steel products be fully
pickle passivated? Yes! Stainless steel
drainage will suffer from corrosion if
it is not fully passivated which in turn
will lead to a risk that they cannot be
properly cleaned.
So, what else makes the difference
when it comes to delivering superi-
ISSUE 01 | JANUARY 2016
or hygienic performance?
Well, drainage is only part of the
story. Plant operators also need to
ensure…
1. They specify drainage products
that meet best practice recommendations by applying the same
standards to drainage as are normally reserved for food contact surfaces.
2. The floors being specified are
appropriate for the area in which
they’re situated and they’re
compatible with the drainage system. Take the time to do this as the
hardest part of the operation to
change at a later date is the floor and
drainage.
3. There is a well-defined cleaning
procedure in place that ensures the
right chemicals are used and cleaning
takes place at a frequency that’s
appropriate to the environment.
4. The appropriate cleaning tools
are used and the area(s) in which
each tool should be used is clearly
defined. By ensuring tools used in
high risk areas are not used in low
risk areas – or vice versa – operators
can significantly minimise the risk of
cross-contamination.
5. A strict monitoring regime is in
place that’s tailored to the needs
of the area in which the drainage
is installed. Taking regular swabs in
areas that are at risk can ensure that
you know it‘s ‚clean‘!
When combined with the specification of drainage that’s designed in
accordance with the very latest
best practice guidelines, these five
elements form the pre-requisites for
the foundation of a safe HACCP process. All these factors are important
and without this foundation, hygienic performance will never be as
good as it could be.
Cargill launches a unique starch enabling
a minimum of 50% fat reduction in yoghurt
Denis Palacioglu, Cargill
Cargill launches a unique starch
enabling a minimum of 50% fat reduction in yoghurt.
New n-OSA waxy starch allows for
ultimate fat reduction while ensuring great mouthfeel and creaminess.
Dairy manufacturers can now
achieve the optimal balance between healthier profiles and sensorial indulgence when reducing fat
in yoghurt, a core food in most European consumers’ diets.
C☆CreamTex™06329
modified
starch1 is a unique starch solution
that enables a minimum of 50% fat
12
reduction with minimal impact on
the taste and mouthfeel of yoghurt.
A stabilized n-OSA starch, C☆CreamTex™06329 modified starch was specifically designed by Cargill’s technical experts through a proprietary
technology2 to improve the texture
and rheological behavior of the finished product3.
“Yoghurt has become an irreplaceable component of the European
diet. In particular, fat-reduced
yoghurt has grown to become a top
seller in the overall dairy health and
wellness segment,” says Denis Palacioglu, EMEA starch product manager
for Cargill Texturizing Solutions.
“If we look closely at this segment,
we can see that fat reduction is by
far the most popular option in health and wellness yoghurt with 79%
of purchasing decisions, with overall
heights in Western Europe where the
average consumer eats around 1.4
kg of fat-reduced yoghurt per year
(Euromonitor, 2015.) But we also
know that, while increasingly looking
for healthier options with fewer calories and less sugar, consumers do not
want to forsake the sensorial aspects
connected with eating dairy, preferring those products that are both
good for you and offer a creamy,
silky-smooth texture. Certainly not
an easy combination to achieve for