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Coagulation
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Objective | ||
Field of application | ||
Technique, methods and equipment |
Objective
Coagulation is the agglomeration of suspended particles, and separates solids from liquids or vice versa. It is often used in milk processing to separate the curd from the whey.Field of application
Coagulation is used in cheese production and in the recovery of casein from milk.Technique, methods and equipment
Temperature is one of the key factors that influence milk curdling. The required temperature is obtained by using either heat exchangers or by direct injection of steam into the curdling vat. The temperature must be between 30 and 40°C.Starters and other ingredients are added to the milk. These ingredients help determine the specific characteristics of the final product. Curdling is carried out in suitable vats or tanks, using one or both of the following methods:
- using enzymatic coagulants (animal or microbial rennet)
- using acidifying starters.