Dark chocolate manufactured on shared processing lines with milk chocolate is a high-risk food for consumers with milk allergy. Inadequate... Show moreDark chocolate manufactured on shared processing lines with milk chocolate is a high-risk food for consumers with milk allergy. Inadequate cleaning of shared chocolate manufacturing equipment can result in milk contamination of subsequent products, and product recalls. Limited information is available on the effectiveness of different cleaning procedures for preventing the transfer of milk to dark chocolate processed on shared equipment. Pilot-scale experiments investigated the effectiveness of three dry cleaning methods: 1) no cleaning, 2) pig purging, and 3) a cocoa butter flush (40°C, 1 hour) for removing milk chocolate residue from a heated (40ºC) standard (1.5” OD) sanitary stainless steel pipe (30.5 cm length) and attached butterfly or ball valve. After cleaning, milk-free dark chocolate (~27 kg, 40°C) was pumped through the pipe/valve combination. Dark chocolate push-through samples were collected and analyzed for milk concentrations with a Neogen Veratox total milk ELISA kit. Experiments with no cleaning resulted in initial milk concentrations up to 6,070 (9.6% CV) ppm milk and up to 14,900 (0.3% CV) ppm milk for the pipe/butterfly valve and the pipe/ball valve, respectively. Cocoa butter recirculation through the pipe/butterfly valve decreased initial milk concentrations to 680 (10.3% CV) – 2720 (2.6% CV) ppm milk. Use of a pig purging dramatically reduced milk levels to 45 (4.3% CV) – 180 (15.7% CV) for the pipe/butterfly valve and below limit of quantification of ELISA (LOQ, 2.5 ppm milk) for the pipe/ball valve. After most cleaning treatments, > 14 kg of dark chocolate push-through was required to obtain milk levels < LOQ.A second set of pilot-scale experiments determined the efficacy of cleaning procedures for removing milk chocolate from selected chocolate processing equipment. Three cleaning methods explored removal of milk chocolate from a ball mill and conche: 1) no cleaning, 2) a cocoa butter flush (40°C, 5 min), and 3) wet cleaning (detergent-rinse-air dry). After cleaning, three batches of milk-free dark chocolate (40°C) were processed in the ball mill (~0.35 kg) and conche (2.5 kg), and each batch was collected and analyzed for milk. Milk chocolate (1.5 kg) was processed on a 3-roll refiner, followed by push-through with dark chocolate (~8 kg), with 0.3 kg samples collected at 5-min intervals. Milk was not detected (Show less
