| http://www.w3.org/ns/prov#value | - The method is particularly well suited for cleaning process equipment that prior to cleaning has contained materials containing proteins, fats or carbohydrates, in particular materials that prior to cleaning has contained fats and proteins such as milk, whey, cheese, cream, butter, milk based desserts, fermented milk products such as yoghurt, ymer, Gaio, meat, meat emulsions, sausages, whole meat
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