This latest study was designed to evaluate the effectiveness of novel cleaning formulation designs for the removal of unpasteurised milk from stainless steel surfaces, as well as to quantify the residual allergenic proteins remaining on the surfaces following cleaning.
Two formulations were developed based on ethylenediaminetetraacetic acid and wetting agents. Our results suggest that the new product formulations may be used to replace hypochlorite-based detergents to increase the hygienic status of a surface in the dairy industry.
Access the full publication here: https://doi.org/10.1016/j.jfoodeng.2024.112031.
