On the nature of the optimum cleaning concentration for dairy fouling: High NaOH concentrations inhibit the cleavage of non-covalent interactions in whey protein aggregates

Author:

Fan Liyuan,Chen Xiao Dong,Mercadé-Prieto RubenORCID

Funder

National Key Research and Development Program of China

International S&T Cooperation Program, ISTCP

Priority Academic Program Development (PAPD)

National Natural Science Foundation of China

International Cooperation and Exchange Program

Publisher

Elsevier BV

Subject

Food Science

Reference27 articles.

1. Experimental study of the cleaning of surfaces fouled by whey proteins;Bird;Food and Bioproducts Processing,1991

2. Dairy processing handbook;Bylund,2003

3. Pulsed field gradient NMR study of poly(ethylene glycol) diffusion in whey protein solutions and gels;Colsenet;Macromolecules,2006

4. The role of non-covalent interactions in the alkaline dissolution of heat-set whey protein hydrogels made at gelation pH 2-11;Fan;Food Hydrocolloids,2018

5. Cleaning guidelines for milking equipment. Chemical Analysis of Detergents;Gleeson,2018

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