Thermal measuring and testing – Transformation point determination – By electrical condition of specimen
Patent
1985-01-23
1986-09-16
Yasich, Daniel M.
Thermal measuring and testing
Transformation point determination
By electrical condition of specimen
73 641, 324 65P, G01N 2518, G01R 2707
Patent
active
046119280
DESCRIPTION:
BRIEF SUMMARY
TECHNICAL FIELD
This invention relates to a measurement method for determining the state of coagulation of raw milk in production processes of, for example, cheese and yogurt, and more specifically to a measurement method for thermally determining property changes which accompany the coagulation of milk.
The term "milk" as used herein means raw milks used primarily for the production of cheese and yogurt, such as whole milk, skimmed milk and reconstituted milk.
BACKGROUND ART
The coagulation stage of milk is the most important and fundamental treatment step in, for example, the production of cheese. The state of coagulation essentially governs the quality of the resulting final product. Given these circumstances, the determination of the state of coagulation of milk has conventionally been carried out subjectively on the basis of the experience of skilled technicians. On the other hand, a number of measurement methods have also been invented to measure the coagulation of milk by means of instruments. However these methods are accompanied by such drawbacks as the milk coagulum has to be squeezed or pressed to cause it to change shape, and in some instances, cause whey to be released. As a result, measurements are made on the coagulated milk in a state different from its normal state. Use of such measurement methods are thus limited to research purposes, and they are impractical for actual application in the production of, for example, cheese.
DISCLOSURE OF THE INVENTION
Given the above-described situation, the present inventors have conducted an investigation with a view toward developing a method for measuring the coagulation of milk, which method may be applied to the production process of, for example, cheese. As a result, it has been found that the state of coagulation of milk can be determined by thermally investigating property changes which accompany the coagulation of milk.
Accordingly, an object of this invention is to provide a method for measuring the coagulation of milk, which method is capable of determining the state of coagulation without the need to apply external pressure such as squeezing or pressing to the milk coagulum and can be applied to the production process of, for example, cheese.
A special feature of the constitution of this invention resides in that in the coagulation stage of milk, the state of coagulation is determined by placing a metal wire in the milk and then measuring with time the temperature of the metal wire while feeding an electric current either intermittently or continuously to the metal wire.
BRIEF DESCRIPTION OF THE DRAWINGS
FIG. 1 exemplifies a sensor which consists of a metal wire to be employed for measurements in the present invention.
FIG. 2 exemplifies the manner for using the sensor to measure the coagulation of milk.
FIGS. 3 and 4 show the relationship between the temperature of the metal wire and the time, when a direct and constant electric current was fed intermittently and continuously to the metal wire, respectively.
FIGS. 5 and 6 illustrate the convection-starting time (tc) in raw milk and the degree of temperature drop (.theta.c), respectively, due to convection when a direct and constant electric current was intermittently fed in Example 1 of this invention.
FIG. 7 shows the time dependence of the temperature of the metal wire when a direct and constant electric current was also fed continuously.
FIG. 8 illustrates the relationship among the length (tr) of the 1st stage, the coagulating velocity (d.theta./dt) of raw milk and the treatment temperature when a direct and constant electric current was continuously fed in Example 2.
BEST MODE FOR CARRYING OUT THE INVENTION
The metal wire to be placed in milk in the present invention should have a diameter of 0.01 mm-2 mm or so and is preferably made of platinum. In order to place such a metal wire into milk (raw milk) to be coagulated and then to cause a current to pass therethrough, the method exemplified in FIGS. 1 and 2 of the accompanying drawings should be followed.
In FIG. 1, 1 indic
REFERENCES:
patent: 3453864 (1969-07-01), Chiu
patent: 3821643 (1974-06-01), Bostick et al.
patent: 3840806 (1974-10-01), Stoner et al.
patent: 4059006 (1977-11-01), Mizutani et al.
Hiromichi Hayashi
Hori Tomoshige
Kako Masatoshi
Snow Brand Milk Products Co. Ltd.
Yasich Daniel M.
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