Fouling caused by sweet whey, milk, artificial ultrafiltrate, phosphate and calcium solution and prote in solutions was studied in weil defined hydrodynamic (flow rate: 0.096 m.s -1) and thermal conditions (temperatures ranging from 25 to 88 "C with a standard value of 72 "C ; temperature difference with the heat carrier fluid : 0, 5 or 10 "C) using a laboratory fouling deviee. Deposits were assessed quantitatively by weighing and qualitatively by Auger electron spectrocopy, X photoelectron spectroscopy and infrared spectroscopy. These spectra gave evidence for three main groups of compounds:
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Daufin et al. (1987) studied this question.