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Development of an objective method for assessing the mechanical strength of casein curd

Published online by Cambridge University Press:  01 June 2009

Mark S. Jablonka  and
Peter A. Munro
Mark S. Jablonka
Affiliation:
Department of Chemical and Materials Engineering, University of Auckland, Auckland, New Zealand
Peter A. Munro
Affiliation:
Department of Chemical and Materials Engineering, University of Auckland, Auckland, New Zealand
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Summary

AS the break-up of weak curd during processing leads to fines losses, the mechanical strength of acid casein curd is important. When different techniques were investigated to evaluate objectively the strength of acid casein curd a plate extrusion method was found to require the least preparation of the curd and to give rapid and reproducible results. The optimum condition for mechanical testing of samples was after acidulation or after cooling for 2h at 25 °C.

Type
Original Articles
Information
Journal of Dairy Research , Volume 53 , Issue 1 , February 1986 , pp. 61 - 68
Copyright
Copyright © Proprietors of Journal of Dairy Research 1986

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References

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