[Special features of hydromechanical processes while making cheeses with melting the cheese mass]
2002
Shynkaryk, M. | Radio, L.
The research is aimed at determining the dependence of mass part of moisture of a product on the pressure applied and also on optimum value of the rest and compression and filtration characteristics on the base of which the corresponding apparatuses can be computed and also parameters of carrying out the process can be chosen. The following outputs are given and analysed: a scheme of a device for compression and filtration studies; changes in moisture of the milk and protein curd under the action of a pressing load. An optimum pressure of isolating the moisture is found to be of (0.06-0.08) x 10 super 5 Pa for the cheeses "Slovyansky" and "Podilsky". The consequent hydromechanic process in making the cheeses of the type is the mechanical treatment of melted cheese mass. It lies in mixing the melted cheese mass and subjecting it to pressure, while carried out in apparatuses of various construction. The mathematical dependences allow evaluating the compression and filtering properties of the curd at different value of the pressure applied, to compute the process of isolating the moisture and also of working elements of the plastificators which are revealed to be the pressures theirselves mostly. The studies carried out make the base to develop the effective apparatuses with the aim of carrying out hydromechanical processes in the cheese production lines with chedderization and melting the cheeses mass
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