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Journal of Dairy Science Vol. 62 No. 1 47-48
© 1979 by American Dairy Science Association ®
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Effect of Milk Constituents on the Persistence of Sodium Hypochlorite Sanitizer1

M. Hekmati2 and R. L. Bradley, Jr.

Department of Food Science, University of Wisconsin, Madison 53706

ABSTRACT

Chlorine-based sanitizers are inactivated rapidly in the presence of whole milk, skim milk, and 30% cream. The most rapid rate of inactivation for individual milk components is in the following order: lactoglobulin, lactalbumin, casein, lactose, insoluble lipoprotein, soluble lipoprotein, and fat globule membrane lipids. On total reaction of milk components the results of sanitizer inactivation appear additive.

FOOTNOTES

1 Research supported by the College of Agricultural and Life Sciences, University of Wisconsin, Madison 53706.

2 Visiting professor from the Faculty of Agriculture, University of Tehran, Karaj, Iran.






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Copyright © 1979 by the American Dairy Science Association ®.