Dynamic Rheology of Rennet Curd
Petr Dejmek
Journal of Dairy Science
Abstract
Dynamic moduli of rennet curd were measured in a Couette system dynamic rheometer. Shear affected coagulation, resulting in higher firmness shortly after clotting and lower firmness later. Both loss and storage dynamic moduli were frequency dependent in the range .001 to 10 Hz, but storage modulus was less dependent on frequency. Both moduli show complex behavior as function of temperature with a shallow maximum around 25C. During gel development at constant temperature, the loss angle at all measured frequencies remained constant throughout a range of 1:100 in total gel strength.
Extracted Claims
4 claims extracted from this paper into the knowledge graph
rennet curd affected by shear
“Shear affected coagulation, resulting in higher firmness shortly after clotting and lower firmness later.”
dynamic moduli of rennet curd dependent on frequency
“Both loss and storage dynamic moduli were frequency dependent in the range .001 to 10 Hz, but storage modulus was less dependent on frequency.”
loss angle of rennet curd remained constant throughout gel development
“During gel development at constant temperature, the loss angle at all measured frequencies remained constant throughout a range of 1:100 in total gel strength.”