The main aim of this study is to characterize the effect of some commercial detergents on whey proteins in order to select an efficient detergent to clean inorganic membranes fouled during the process of whey proteins fractionation. The influence of such variables such as time, pH, temperature, type and detergent concentration on the rate of protein hydrolysis has been established. Also, the nature and size of produced peptides have been determined. The most efficient values of cleaning parameters have been obtained by using the enzymatic detergent P3-Ultrasil 62.