Fusion of skim milk cheese curd grains: Development of a method to measure the fracture stress of the bonds between fused curd grains
Lodaite, Kristina LU ; Östergren, Karin LU ; Santos, Olga LU ; Archambault, EL ; Paulsson, Marie LU and Dejmek, Petr LU
(2002)
In International Dairy Journal
12(5).
p.455-461
- Abstract
- 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... (More)
- 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. (Less)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/337210
- author
- Lodaite, Kristina
LU
; Östergren, Karin
LU
; Santos, Olga
LU
; Archambault, EL
; Paulsson, Marie
LU
and Dejmek, Petr
LU
- organization
- publishing date
- 2002
- type
- Contribution to journal
- publication status
- published
- subject
- keywords
- milk gels, fracture stress, curd, fusion, syneresis
- in
- International Dairy Journal
- volume
- 12
- issue
- 5
- pages
- 455 - 461
- publisher
- Elsevier
- external identifiers
-
- wos:000175820100007
- scopus:0036093849
- ISSN
- 0958-6946
- DOI
- 10.1016/S0958-6946(01)00172-8
- language
- English
- LU publication?
- yes
- id
- 047f66e6-9244-4a12-80af-8288510b3f06 (old id 337210)
- date added to LUP
- 2016-04-01 16:03:57
- date last changed
- 2023-11-14 04:24:32
@article{047f66e6-9244-4a12-80af-8288510b3f06,
abstract = {{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.}},
author = {{Lodaite, Kristina and Östergren, Karin and Santos, Olga and Archambault, EL and Paulsson, Marie and Dejmek, Petr}},
issn = {{0958-6946}},
keywords = {{milk gels; fracture stress; curd; fusion; syneresis}},
language = {{eng}},
number = {{5}},
pages = {{455--461}},
publisher = {{Elsevier}},
series = {{International Dairy Journal}},
title = {{Fusion of skim milk cheese curd grains: Development of a method to measure the fracture stress of the bonds between fused curd grains}},
url = {{http://dx.doi.org/10.1016/S0958-6946(01)00172-8}},
doi = {{10.1016/S0958-6946(01)00172-8}},
volume = {{12}},
year = {{2002}},
}