Advanced

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:
author
organization
publishing date
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
2007-11-23 12:28:40
date last changed
2017-01-01 06:54:35
@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},
  keyword      = {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},
  volume       = {12},
  year         = {2002},
}