Control of curd formation

Application of induced fluctuation method for coagulum formation control is discussed. As an example process of sour cream coagulation with 15% and 25% fat contents was taken.
Measurements were made with fluctuating rheometer and rotating viscosimeter Rheotest-2. Analysis of the rheograms received by the two methods has shown that duration of sour cream fermentation process is actually the same.
It was established that fluctuating rheometer can be used to control process of acid milk coagulation as far as the devise allows get reliable evaluation of the product quality and measure structural-mechanical characteristics of the coagulum received without destruction of its structure.

Curd, induced fluctuation method, fluctuating rheometer, rotating viscosimeter