Objective Measurements of the Process of Curd Formation during Rennet Treatment of Milks by the Hot Wire Method

Objective Measurements of the Process of Curd Formation during Rennet Treatment of Milks by the... ABSTRACT A new thermal method for nondestructive, continuous and objective measurements of the progress of curd development was proposed to obtain much more uniform industrial cheese production. The temperature measurements of the electrically heated (direct electric current, 0.7A) platinum wire (0.1 mmø× 106 mm) immersed axially in the renneted whole milk (volume, 660L) adequately monitored the whole process of milk curd coagulation in the actual cheesemaking. In addition, the temperature of the hot wire referred to the initial temperature resulted in the kinematic viscosity of the coagulating milks. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of Food Science Wiley

Objective Measurements of the Process of Curd Formation during Rennet Treatment of Milks by the Hot Wire Method

Journal of Food Science, Volume 50 (4) – Jul 1, 1985

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Publisher
Wiley
Copyright
Copyright © 1985 Wiley Subscription Services, Inc., A Wiley Company
ISSN
0022-1147
eISSN
1750-3841
DOI
10.1111/j.1365-2621.1985.tb12978.x
Publisher site
See Article on Publisher Site

Abstract

ABSTRACT A new thermal method for nondestructive, continuous and objective measurements of the progress of curd development was proposed to obtain much more uniform industrial cheese production. The temperature measurements of the electrically heated (direct electric current, 0.7A) platinum wire (0.1 mmø× 106 mm) immersed axially in the renneted whole milk (volume, 660L) adequately monitored the whole process of milk curd coagulation in the actual cheesemaking. In addition, the temperature of the hot wire referred to the initial temperature resulted in the kinematic viscosity of the coagulating milks.

Journal

Journal of Food ScienceWiley

Published: Jul 1, 1985

References

  • Application of reflection photometry to the measurement of milk coagulation
    Hardy, Hardy; Fanni, Fanni
  • Effect of rennet treatment and water content on thermal conductivity of skim milk
    Hori, Hori
  • Rheology of milk gels formed by milk‐clotting enzymes
    Olson, Olson; Bottazzi, Bottazzi

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