Abstract

Experimental studies on the effect of a whey solution on 'AISI 304' stainless steel (304 SS) were carried out. Conditions in cheese-manufacturing were simulated and electro-chemical measurements of corrosion, as well as variations in pH and electrolyte acidity were determined. Surface damage was characterized with scanning electron microscopy (SEM). The results obtained were used to evaluate whey exposure times versus stainless steel corrosion susceptibility and its relationship with contamination of the medium.