Hello everyone!
I work in a company that produces protein and lactose powders from cheese whey. We had a client audit this month and the auditor indicated that the validation of one of our CCP - cheese whey pasteurization - wasn't extensive enough, since we didn't take into account the content of dry-matter.
However, between our validation calculations, we have the Reynolds number to assure a turbulent flow, taking into accout the viscosity of the cheese whey, that is proportional to the dry matter content at the pasteurization °T.
Is there another way to validate our pasteurization, involving the dry matter content of the cheese whey?
Thank you in advance for all your comments!