An engineering approach to the study of concentrated milk clotting

Autori: S. Curcio, D. Gabriele, V. Giordano, V. Calabrò, B. de Cindio, G. Iorio
Presentato al: Southern Europe Conference on Rheology
Anno: 1999
Volume: 2
Issue: Unico
Casa Editrice: SIR-Cuen Napoli
Lingua: English


Abstract
Aim of the present work is the rheological characterization of concentrated milk clotting process. It is well known [1], that an increase in milk concentration has a very positive effect on the coagulation velocity and on the yield of the final product. On the contrary, the whey expulsion velocity (syneresis) and the texture of the final curd are worse at too high concentration degrees. Among the different technologies, membrane processes are, probably, the most successful operation to carry out milk concentration. Compared to the classical evaporative process, concentration by membrane (ultrafiltration) has some advantages either for a technological or for an economical point of view. First of all, it is possible to avoid the oxidation (browning effects) of some components that are originally present in the milk. Then, the denaturation of the main proteins is limited owing to the mild conditions that are, normally, used with membranes; finally, the operative costs of membrane processes are much lower compared to the evaporation ones.


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