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The influence of various treatments on the drainage of continuously made curd

Published online by Cambridge University Press:  01 June 2009

N. J. Berridge  and
P. G. Scurlock
N. J. Berridge
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading
P. G. Scurlock
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading
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Summary

The effect of layer thickness and orientation, and of pressure, temperature, and disturbance on the drainage rates of continuously made curd were determined. The effects of heat treatment of the milk and adjustments of its pH were briefly examined. An increase in temperature of the curd caused the expected increase in drainage rate as did also the application of pressure. Vertical layers of curd drained more quickly than almost horizontal layers, and keeping curd in whey retarded its drainage. The effects of pH change over the narrow range of interest (6·1–6·5) were relatively small. Pasteurization of the milk had no effect. Disturbance of the curd had the most pronounced effect in increasing its rate of drainage.

Type
Original Articles
Information
Journal of Dairy Research , Volume 37 , Issue 3 , October 1970 , pp. 417 - 429
Copyright
Copyright © Proprietors of Journal of Dairy Research 1970

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References

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