No title
An experimental technique with which to measure the fracture stress of fused curd grains, submerged in ultrafiltered milk permeate, has been developed and applied to curd grains of rennet-induced skim milk at pH 6.40 during the first 25 min of fusion. Effects of applied compressive stress within the range of 25-50 Pa, syneresis time, fusion time and tension loading rate were investigated. Fracture
