This article reports on the use of intermittent pulsing superimposed on a slow steady flow to enhance the rate of cleaning of a model food soil-namely, a whey protein deposit-in a well-characterized flow geometry. Whey protein deposits were generated by recirculating 3.5 wt% WPC solutions through an electrically heated annular test section and then cleaned using recirculating solutions of 0.5 wt% NaOH, simulating industrial cleaning-in-place operations. Protein removal was monitored by local measurements of fouling resistance ( at low heating power) and a total protein assay. Bulk flow velocities of 0.1-0.3 m/s and waviness ratios ( amplitude of velocity pulse/baseline flow velocity) of 0.33-5.0 were studied at room temperature. Cleaning at these temperatures is a relatively slow process and allows the effect of flow regime to be followed readily. The resulting cleaning profiles showed that protein was removed in two stages: an initial rinsing stage, followed by protein swelling and gradual dissolution. Only the rinsing stage was observed in the absence of NaOH at a noticeably lower rate. Slow flow pulsing enhanced the overall cleaning rate, which exhibited a noticeable increase when the waviness of the flow exceeded unity and backflow of the fluid occurred. The results are discussed in terms of cleaning enhancement as a function of extra flow rate and extra energy input to the process.