Dewatering of casein curd by decanter

Elston, P.D.

XXI International Dairy Congress 1(2): 67-68


The moisture content of sulphuric curd discharged from a decanter was markedly affected by scroll speed and temp., the moisture levels in turn affecting the characteristics of the curd. At a moisture content below 50% the curd became plasticized and tough and was not suitable for drying, whilst at 63% moisture or more the curd became fine and 'puggy' in texture and was also unsuitable for drying.