At my facility we process powders containing various allergens (dairy, gluten/gliadin, and soy primarily). We have a history of successfully removing all allergens going back several years. We have been told previously (not sure from what source) that milk allergens are the toughest to remove. What we would like to do is perform a risk assessment to determine whether validating of gliadin/gluten or soy would be necessary if it can be demonstrated that milk allergen is successfully removed by the same cleaning procedures. I feel this risk assessment would be more convincing if there were some study demonstrating that milk allergenic compounds have a higher potential for adhesion than others. Thus far my literature review has turned up bubkis. I was hoping that perhaps someone on this forum had some resources that might be helpful, or possibly some personal experiences, or perspectives that would give me some guidance. So how about it?
Thank you in advance!