ABSTRACT
Natural whey protein molecules have the tendency to
adsorb onto stainless steel surface at room temperature.[6]
It forms at most a bilayer, with the first layer of molecules
irreversibly bound to the steel and cannot be removed by
rinsing with distilled water.[7] Although this kind of fouling
bears no consequence for processing concerning heat
transfer and flow, it modifies the surface properties of
steel, which becomes more adhesive to further deposition
of proteins. Even at this thin layer of adsorption, it may also
nurture an environment, friendly to microbial adhesion for
biofilm, which is the fourth fouling mechanism discussed
above.
