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