BASSET, Manon; MONTEIL, Julien; DEMAILLE, Valentin; FAURE, Benjamin; LEAL-CALDERON, Fernando; HARSCOAT-SCHIAVO, Christelle; SAVOIRE, Raphaelle

doi:10.1016/j.jfoodeng.2023.111651

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BASSET, Manon

Chimie et Biologie des Membranes et des Nanoobjets [CBMN]

MONTEIL, Julien
Chimie et Biologie des Membranes et des Nanoobjets [CBMN]

DEMAILLE, Valentin
Chimie et Biologie des Membranes et des Nanoobjets [CBMN]

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Journal of Food Engineering. 2023, vol. 357, p. 111651

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In 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< Leer menos

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

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