The influence of various treatments on the drainage of continuously made curd

Abstract

SummaryThe effect of layer thickness and orientation, and of pressure, temperature, and disturbance on the drainage rates of continuously made curd were determined. The effects of heat treatment of the milk and adjustments of its pH were briefly examined. An increase in temperature of the curd caused the expected increase in drainage rate as did also the application of pressure. Vertical layers of curd drained more quickly than almost horizontal layers, and keeping curd in whey retarded its drainage. The effects of pH change over the narrow range of interest (6·1–6·5) were relatively small. Pasteurization of the milk had no effect. Disturbance of the curd had the most pronounced effect in increasing its rate of drainage.