Development of an objective method for assessing the mechanical strength of casein curd

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Abstract
SUMMARY: AS the break-up of weak curd during processing leads to fines losses, the mechanical strength of acid casein curd is important. When different techniques were investigated to evaluate objectively the strength of acid casein curd a plate extrusion method was found to require the least preparation of the curd and to give rapid and reproducible results. The optimum condition for mechanical testing of samples was after acidulation or after cooling for 2h at 25 °C.