Analysis of the influence of different factors on the quality of a curd-whey mixture during pumping (Englisch)

Food Science and Technology - lwt. Lebensmittel-Wissenschaft und -Technologie
; 2016
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High stresses lead to comminutions of curd during pumping of curd-whey mixtures. There are three factors that could have an effect on this comminution, which were tested in this study. Two different types of curd were produced and tested, and each had different dimensions and textural properties. The effects of volume flows were tested in accordance with the volume flows used in the cheese industry (3.2 -4.7 m3 h-1). Two types of pumps - a rotary lobe pump and a centrifugal pump with a vortex-type impeller - are tested. The particle size distribution of the curd, the characteristic parameters of the distribution and the concentration of curd fines were measured and calculated to evaluate the pumping process. With an increasing volume flow and, in particular, the pumping of larger, semi-hard curd, the median of the particle size distribution is reduced by 0.61 mm. The comminution of small, hard curd was low (<0.20 mm) and independent of the tested volume flows. No differences between pumps regarding all of the measured parameters were observed. Due to the small amount of curd fines uprising during pumping (<0.28 g l-1), no factor shows a significant influence on the evaluated parameters.

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Spouted bed drying of papaya seeds for oil production
Chielle, Daniel Padoin / Bertuol, Daniel Assumpção / Meili, Lucas / Tanabe, Eduardo Hiromitsu / Dotto, Guilherme Luiz | 2015
The effects of direct addition of low and medium molecular weight chitosan on the formation of heterocyclic aromatic amines in beef chop
Oz, Fatih / Kızıl, Mevlüde / Zaman, Ali / Turhan, Sadettin | 2015
Role of organic acids and peroxyacetic acid as antimicrobial intervention for controlling Escherichia coli O157:H7 on beef trimmings
Mohan, Anand / Pohlman, F.W. | 2015
Optimization of the mucilage extraction process from chia seeds and application in ice cream as a stabilizer and emulsifier
Campos, Bruno Eduardo / Dias Ruivo, Thiago / da Silva Scapim, Mônica R. / Madrona, Grasiele Scaramal / de C. Bergamasco, Rita | 2015
Determination of the essential nutrients required for milk fermentation by Lactobacillus plantarum
Ma, Chengjie / Cheng, Guojun / Liu, Zhenmin / Gong, Guangyu / Chen, Zhengjun | 2015
Effects of salt purity on lipid oxidation, sensory characteristics, and textural properties of fresh, ground pork patties
Overholt, M.F. / Mancini, S. / Galloway, H.O. / Preziuso, G. / Dilger, A.C. / Boler, D.D. | 2015
Multi-response optimization of phenolic antioxidants from white tea (Camellia sinensis L. Kuntze) and their identification by LC–DAD–Q-TOF–MS/MS
Zielinski, Acácio Antonio Ferreira / Haminiuk, Charles Windson Isidoro / Beta, Trust | 2015
Change regularity of the characteristics of Maillard reaction products derived from xylose and Chinese shrimp waste hydrolysates
Cai, Luyun / Li, Dongmei / Dong, Zhijian / Cao, Ailing / Lin, Hong / Li, Jianrong | 2015
Rheological characterisation of sol–gel phenomenon and stability of green gram and foxtail millet flour gels
P., Nagaprabha / Bhattacharya, Sila | 2015
Characteristics and functional properties of gelatin extracted from squid (Loligo vulgaris) skin
Abdelmalek, Baha Eddine / Gómez-Estaca, Joaquín / Sila, Assaâd / Martinez-Alvarez, Oscar / Gómez-Guillén, M. Carmen / Chaabouni-Ellouz, Semia / Ayadi, Mohamed Ali / Bougatef, Ali | 2015
Effect of drying parameters on the formation of early and intermediate stage products of the Maillard reaction in different plum (Prunus domestica L.) cultivars
Michalska, Anna / Honke, Joanna / Łysiak, Grzegorz / Andlauer, Wilfried | 2015
Analyses of technological and biochemical parameters related to the HTC phenomenon in carioca bean genotypes by the use of PCA
Siqueira, Beatriz S. / Bassinello, Priscila Z. / Malgaresi, Gabriel / Pereira, Wendell J. / Fernandes, Kátia F. | 2015
The impact of different baking conditions on the stability of the extractable polyphenols in muffins enriched by strawberry, sour cherry, raspberry or black currant pomace
Górnaś, Paweł / Juhņeviča-Radenkova, Karina / Radenkovs, Vitalijs / Mišina, Inga / Pugajeva, Iveta / Soliven, Arianne / Segliņa, Dalija | 2015
Effect of abusive storage temperatures on growth and survival of Escherichia coli O157:H7 on leafy salad vegetables in Egypt
Khalil, Rowaida K.S. | 2015
Alkaline phosphatase activity in cheese as a tracer for cheese milk pasteurization
Egger, Lotti / Nicolas, Marina / Pellegrino, Luisa | 2015
Effect of UV–Vis irradiation on enzymatic activities and the physicochemical properties of nectarine juices from different varieties
Aguilar, Karla / Ibarz, Raquel / Garvín, Alfonso / Ibarz, Albert | 2015
Physicochemical, textural and rheological properties of probiotic yogurt fortified with fibre-rich pineapple peel powder during refrigerated storage
Sah, B.N.P. / Vasiljevic, T. / McKechnie, S. / Donkor, O.N. | 2015
An imaging technique for acrylamide identification in potato chips in wavelet domain
Dutta, Malay Kishore / Singh, Anushikha / Ghosal, Sabari | 2015
Duplex real-time PCR using TaqMan® for the detection of sunflower (Helianthus annuus) and poppy (Papaver rhoeas) in commercial food products
López-Calleja, Inés María / de la Cruz, Silvia / González, Isabel / García, Teresa / Martín, Rosario | 2015
Fibre enrichment of wheat flour with mesquite (Prosopis spp.): Effect on breadmaking performance and staling
Bigne, Facundo / Puppo, María C. / Ferrero, Cristina | 2015
Development a mitigation strategy of enniatins in pasta under home-cooking conditions
Serrano, A.B. / Font, G. / Mañes, J. / Ferrer, E. | 2015
In vitro antioxidant and antimicrobial properties of jambolan (Syzygium cumini) fruit polyphenols
Singh, Jatinder Pal / Kaur, Amritpal / Singh, Narpinder / Nim, Lovedeep / Shevkani, Khetan / Kaur, Harpreet / Arora, Daljit Singh | 2015
The effects of conjugated linoleic acid usage in meatball production on the formation of heterocyclic aromatic amines
Oz, Fatih / Cakmak, Isa Han | 2015
Environmental factors influencing the efficacy of different yeast strains for alcohol level reduction in wine by respiration
Rodrigues, Alda J. / Raimbourg, Typhaine / Gonzalez, Ramon / Morales, Pilar | 2015
Effect of vaporized ethyl pyruvate as a novel preservation agent for control of postharvest quality and fungal damage of strawberry and cherry fruits
Bozkurt, F. / Tornuk, F. / Toker, O.S. / Karasu, S. / Arici, M. / Durak, M.Z. | 2015
Comparative effects of high isostatic pressure and thermal processing on the inactivation of Rhizomucor miehei protease
Leite Júnior, Bruno Ricardo de Castro / Tribst, Alline Artigiani Lima / Cristianini, Marcelo | 2015
Inactivation of leuconostocs in cherimoya pulp by high hydrostatic pressure treatments applied singly or in combination with enterocin AS-48
Toledo del Árbol, Julia / Pérez Pulido, Rubén / Grande Burgos, Mª José / Gálvez, Antonio / Lucas López, Rosario | 2015
Dehydrated apple matrix supplemented with agave fructans, inulin, and oligofructose
González-Herrera, Silvia Marina / Rutiaga-Quiñones, Olga Miriam / Aguilar, Cristóbal Noé / Ochoa-Martínez, Luz Araceli / Contreras-Esquivel, Juan Carlos / López, Mercedes G. / Rodríguez-Herrera, Raúl | 2015
Trans fatty acids in two classes of reformulated “zero trans” Spanish margarines by use of second derivative ATR-FTIR spectroscopy
Galvín, Sara / Guillén-Sans, Remedios / Galbis, Juan A. / Guzmán-Chozas, Matías | 2015
Preparation of fructooligosaccharides using Aspergillus niger 6640 whole-cell as catalyst for bio-transformation
Zeng, Xin-An / Zhou, Kang / Liu, Dong-mei / Brennan, Charles S. / Brennan, Margaret / Zhou, Jin-song / Yu, Shu-juan | 2015
Optimization of wheat sprouting for production of selenium enriched kernels using response surface methodology and desirability function
Lazo-Vélez, Marco A. / Avilés-González, Jonnatan / Serna-Saldivar, Sergio O. / Temblador-Pérez, Maria C. | 2015
Degradation of PCBs in liquid media: Effects of commercial meat starters
Polak, M. Lušnic / Demšar, L. / Kirinčič, S. / Kozolc, B. / Polak, T. | 2015
Proteins involved in responses to biofilm and planktonic modes in Cronobacter sakazakii
Ye, Yingwang / Jiao, Rui / Gao, Jina / Li, Hui / Ling, Na / Wu, QingPing / Zhang, Jumei / Xu, Xiaoke | 2015
Improvement of erinacine A productivity in Hericium erinaceus mycelia and its neuroprotective bioactivity against the glutamate-insulted apoptosis
Chang, Chi-Huang / Chen, Yeh / Yew, Xin-Xiung / Chen, Hua-Xin / Kim, Jia-Xuan / Chang, Chun-Chao / Peng, Chiung-Chi / Peng, Robert Y. | 2015
Porous and nanofiber α-chitosan obtained from blue crab (Callinectes sapidus) tested for antimicrobial and antioxidant activities
Kaya, Murat / Dudakli, Fatma / Asan-Ozusaglam, Meltem / Cakmak, Yavuz Selim / Baran, Talat / Mentes, Ayfer / Erdogan, Sevil | 2015
Rheological, textural, colour and sensory characteristics of a Spanish blue cheese (Valdeón cheese)
Diezhandino, I. / Fernández, D. / Sacristán, N. / Combarros-Fuertes, P. / Prieto, B. / Fresno, J.M. | 2015
Effect of intermittent oven drying on lipid oxidation, fatty acids composition and antioxidant activities of walnut
Fu, Maorun / Qu, Qingli / Yang, Xiaoying / Zhang, Xiaohui | 2015
Identification and quantitation of benzoxazinoids in wheat malt beer by qNMR and GC–MS
Manoukian, Paola / Melliou, Eleni / Liouni, Maria / Magiatis, Prokopios | 2015
Impact of UV-C light on storage quality of fresh-cut pineapple in two different packages
Manzocco, Lara / Plazzotta, Stella / Maifreni, Michela / Calligaris, Sonia / Anese, Monica / Nicoli, Maria Cristina | 2015
Dose dependent effects of a milk ion tolerant laccase on yoghurt gel structure
Struch, Marlene / Krahe, Nina-Katharina / Linke, Diana / Mokoonlall, Aryama / Hinrichs, Jörg / Berger, Ralf G. | 2015
Effects of controlling ripening conditions on the dynamics of the native microbial population of Mexican artisanal Cotija cheese assessed by PCR-DGGE
Chombo-Morales, P. / Kirchmayr, M. / Gschaedler, A. / Lugo-Cervantes, E. / Villanueva-Rodríguez, S. | 2015
| 2015
Editorial Board/Aims and Scope
| 2015

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