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 HOT-WIRE METHOD
复制标题
DOI：
10.1111/j.1365-2621.1985.tb12978.x
复制
发表时间：
1985-01-01
影响因子：
3.9
通讯作者：
HORI, T
中科院分区：
文献类型：
--
作者：
HORI, T
提出了一种新的热法，用于无损，连续和客观地测量凝乳的发展进程，以获得更均匀的工业奶酪生产。电加热（直流电，0.7A）铂丝（0.1 mm. . times. 106 mm）轴向浸入660 L凝乳中，充分监测了干酪生产过程中凝乳凝固的全过程。此外，热线的温度是指初始温度，这导致了脱脂乳的运动粘度。
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 mm.vphi. .times. 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.