FOULING OF HEAT-EXCHANGERS IN RELATION TO THE SERUM-PROTEIN CONCENTRATION IN MILK

The influence of the serum proteins in milk on fouling was studied. If serum proteins were (nearly) absent in the milk, fouling was reduced by two-thirds. Fouling increased with increasing serum protein concentration. Not only beta-lactoglobulin but also alpha-lactalbumin, bovine serum albumine and caseins contributed to the deposit. Calcium would deposit jointly with the proteins. The fouling reaction would thus involve denatured serum proteins and calcium through interactions with serum protein aggregates, casein micelles and the stainless steel wall, resulting in a deposit layer.