Resumo

SBODIO, O.A  e  REVELLI, G.R. Coagulación de la leche: Desarrollo de un dispositivo para el “monitoreo”online del proceso. Avances en la Argentina. RIA. Rev. investig. agropecu. [online]. 2012, vol.38, n.3, pp.236-246. ISSN 1669-2314.

The enzymatic coagulation of the milk is a fundamental phase in the elaboration of cheese. Its control online considers object the decision of the time of coagulation, the velocity of growth of the firmness and the appropriate cutting time of the curd. The heat treatment of the milk permits to incorporate to the cheese proteins of the serum, increasing its biological value and its performance. Also, numerous investigations report the aggregate of Whey Protein Concentrate (WPC) in the elaboration of different types of cheeses. Diverse processing of the proteins of the serum are utilized for food rich in starches. The development of a device that comply with the requests of robustness, clean in place, that do not impede the operations of cut and agitation and that are not destructive will be an important tool in the study of the effects of the critical variables, the control of the elaboration of cheese and yoghurt, and in the development of new products. A historic review shows that for several decades the investigators worry about obtaining devices based on different methods. In Argentina, experiences utilizing the principle of the hot wire are reported. Currently, an innovative device is built that can be applied in the development of new products and in the cheese industry.

Palavras-chave : Milk; Coagulation; Enzymes; Control; Cheese.

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