Comparison of three pilot-scale machines for the mechanical dewatering of casein curd


Munro, P.A.; Vu, J.T.; Mockett, R.B.

New Zealand Journal of Dairy Science and Technology 18(1): 35-46

1983


The effect of temperature was examined on the moisture content and physical characteristics of lactic, sulphuric and rennet casein curd, after dewatering in pilot-scale versions of a roller press, screw press and decanter centrifuge. Temperatures ranged from 20 to 38 degrees C for the screw press and 20 to 50 degrees C for the roller press curd centrifuge and were controlled by steam injection in the feed pipes to the machines.