Calcium (Ca) is a key micronutrient of high relevance for human nutrition that also influences
the texture and taste of dairy products and their processability. In bovine milk, Ca is …

Constituent fouling during thermal processing of milk is reviewed. Fouling occurs during
continuous-flow thermal treatment, but the size and the type of fouling deposit strongly …

Indirect and direct heating are common technologies used in the dairy industry especially for
UHT milk. Often direct heating is chosen to keep sensitive ingredients more intact while …

In food manufacturing, fouling of surfaces has deleterious effects on the efficiency of
operations. The intensity of fouling varies with product formulation and processing …

Highlights•Review of recent academic literature indicates that fouling is a niche
subject.•Fouling affects mainly heat transfer and membrane separation operations.•The …

Understanding the mechanism of whey protein fouling along a plate heat exchanger is a
challenging issue in the dairy industry. The influence of the calcium/protein molar ratio on β …

Heat-induced fouling is a financial and environmental burden for food and dairy industries
and its control is therefore desperately needed. A better understanding of the fouling …

Heat treatment of whey protein solution is a common industrial practice to texturise dairy
derived products and meet shelf-life requirements. Thermal treatment is frequently …

Molecular details concerning the induction phase of milk fouling on stainless steel at an
elevated temperature range were established to better understand the effect of temperature …

The fouling behavior of raw camel milk was studied under controlled surface temperatures
(71–79° C) and shear stresses (0.03–3.14 Pa) using a spinning disc apparatus. Camel milk …