Webbläsaren som du använder stöds inte av denna webbplats. Alla versioner av Internet Explorer stöds inte längre, av oss eller Microsoft (läs mer här: * https://www.microsoft.com/en-us/microsoft-365/windows/end-of-ie-support).

Var god och använd en modern webbläsare för att ta del av denna webbplats, som t.ex. nyaste versioner av Edge, Chrome, Firefox eller Safari osv.

Fusion of skim milk cheese curd grains: Development of a method to measure the fracture stress of the bonds between fused curd grains

In English

Författare

Summary, in English

An experimental technique with which to measure the fracture stress of fused curd grains, submerged in ultrafiltered milk permeate, has been developed and applied to curd grains of rennet-induced skim milk at pH 6.40 during the first 25 min of fusion. Effects of applied compressive stress within the range of 25-50 Pa, syneresis time, fusion time and tension loading rate were investigated. Fracture stress increased with applied compressive stress and fusion time. For the system investigated it was found that very small changes in applied compressive stress dramatically increased the degree of fusion. The degree of syneresis prior to fusion was found to have a large impact on the fusion rate, The rate of fusion was greater for 30 min of syneresis compared to 6 min of syneresis. A longer syneresis time, up to 60 min, did not further improve the fusion rate.

Avdelning/ar

  • Department of Food Technology, Engineering and Nutrition

Publiceringsår

2002

Språk

Engelska

Sidor

455-461

Publikation/Tidskrift/Serie

International Dairy Journal

Volym

12

Issue

5

Dokumenttyp

Artikel i tidskrift

Förlag

Elsevier

Ämne

  • Food Engineering

Nyckelord

  • milk gels
  • fracture stress
  • curd
  • fusion
  • syneresis

Status

Published

ISBN/ISSN/Övrigt

  • ISSN: 0958-6946