Effect of Milk Constituents on the Persistence of Sodium Hypochlorite Sanitizer

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.