The Impact of pH on Fouling and Related Physicochemical Properties of Skim Milk Concentrate during Heat Treatment Using a Laboratory-Scale Fouling Rig

The objective of this study was to investigate the effect of pH (6.1, 6.3, 6.5, and 6.7) on heat-induced changes in concentrated skim milk as related to fouling in heat exchangers. Skim milk (30%, <i>w</i>/<i>w</i>, total solids) was recirculated in a laboratory-scale fouling rig at an initial target temperature of 85 °C for 90 min to simulate thermal processing and preheating of evaporated liquid concentrate feeds in dairy processing. This study investigated key changes in relevant physicochemical properties, such as viscosity, particle size, and sedimentation, as major contributors to fouling at lower pHs (6.1 and 6.3). Additionally, protein aggregation and calcium phosphate precipitation were identified as significant contributors to fouling deposits. Possible strategies to mitigate fouling were determined, including optimizing pH and adjusting heat treatment parameters to minimize protein denaturation and mineral deposition. The findings indicate that carefully controlling pH and processing parameters can greatly enhance the efficiency of milk concentration by evaporation and tailor finished product quality. Moreover, this study showed that monitoring of CIP solutions for protein content and turbidity provides valuable information on the intensity of fouling and the efficiency of cleaning.