Use of the 131I-tracer technique for assessing cleansing agents and methods in the food industry

Directly 131I-labelled milk fats, whey proteins, and milk renders possible to study a great variety of cleansing problems of the dairy. The influences of the conditions of application (composition, concentration, duration of action, and temperature) of cleansing agents on the cleansing process were examined, using glass and polyethylene as model materials. The results obtained gave objective information about meeting hygienic requirements and about the economic use of cleansing agents. (author)