Apart from the missing of an induction period, a post-fouling
period can be clearly stated from the results of the coconut milk
fouling. However, Lalande, Tissier & Corrieu [12] and Gotham [4]
suggested that it seems to be no post-fouling periods for fouling
from dairy products at pasteurization temperatures where plate
heat exchangers are used. This again can be counted as a second
uniqueness of coconut milk fouling.