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Whey draining of goat milk cheese: A model study using frontal filtration

dc.rights.licenseopenen_US
hal.structure.identifierChimie et Biologie des Membranes et des Nanoobjets [CBMN]
dc.contributor.authorBASSET, Manon
hal.structure.identifierChimie et Biologie des Membranes et des Nanoobjets [CBMN]
dc.contributor.authorMONTEIL, Julien
hal.structure.identifierChimie et Biologie des Membranes et des Nanoobjets [CBMN]
dc.contributor.authorDEMAILLE, Valentin
hal.structure.identifierChimie et Biologie des Membranes et des Nanoobjets [CBMN]
dc.contributor.authorFAURE, Benjamin
hal.structure.identifierChimie et Biologie des Membranes et des Nanoobjets [CBMN]
dc.contributor.authorLEAL-CALDERON, Fernando
hal.structure.identifierChimie et Biologie des Membranes et des Nanoobjets [CBMN]
dc.contributor.authorHARSCOAT-SCHIAVO, Christelle
hal.structure.identifierChimie et Biologie des Membranes et des Nanoobjets [CBMN]
dc.contributor.authorSAVOIRE, Raphaelle
IDREF: 136696759
dc.date.accessioned2024-04-30T12:40:04Z
dc.date.available2024-04-30T12:40:04Z
dc.date.issued2023
dc.identifier.issn0260-8774en_US
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/199544
dc.description.abstractEnIn cheese manufacturing, a compressive stress may be applied to accelerate whey-draining, but this process is mainly empirically mastered. This article describes the draining of goat milk cheese under frontal filtration conditions. An experimental set-up was designed to monitor the volume of whey released through a filter over time at constant stress. At short times, insoluble elements from the curd concentrate nearby the filter surface and form a filtering cake whose thickness progressively increases. At long times, the cake is compressed and its resistance to whey flow may increase dramatically. By studying the draining of a reduced fat content curd, we show that the presence of fat globules slows down the draining process. Homogenization of the full-fat cream results in slower drainage, compared to a non-homogenized cream. These results were rationalized considering observations of the curd structure by confocal microscopy, dry extract measurements along the curd and drainage models
dc.language.isoENen_US
dc.title.enWhey draining of goat milk cheese: A model study using frontal filtration
dc.typeArticle de revueen_US
dc.identifier.doi10.1016/j.jfoodeng.2023.111651en_US
dc.subject.halSciences du Vivant [q-bio]/Ingénierie des alimentsen_US
dc.subject.halChimie/Génie chimiqueen_US
bordeaux.journalJournal of Food Engineeringen_US
bordeaux.page111651en_US
bordeaux.volume357en_US
bordeaux.hal.laboratoriesCBMN : Chimie & de Biologie des Membranes & des Nano-objets - UMR 5248en_US
bordeaux.institutionUniversité de Bordeauxen_US
bordeaux.institutionBordeaux INPen_US
bordeaux.institutionCNRSen_US
bordeaux.peerReviewedouien_US
bordeaux.inpressnonen_US
bordeaux.import.sourcehal
hal.identifierhal-04202969
hal.version1
hal.popularnonen_US
hal.audienceInternationaleen_US
hal.exportfalse
workflow.import.sourcehal
dc.rights.ccPas de Licence CCen_US
bordeaux.COinSctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.jtitle=Journal%20of%20Food%20Engineering&rft.date=2023&rft.volume=357&rft.spage=111651&rft.epage=111651&rft.eissn=0260-8774&rft.issn=0260-8774&rft.au=BASSET,%20Manon&MONTEIL,%20Julien&DEMAILLE,%20Valentin&FAURE,%20Benjamin&LEAL-CALDERON,%20Fernando&rft.genre=article


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