coagulation

thank you very much. i showed to my e mail but i didnt see anything. may be it comes later. thankk you very much.

talip,

I had moved last fall, and just as recent am working in a different industry (environmental), I have (2) computers that have alot of info on it which is also in storage, I will see if I can "unpack" them tonight or tommorow night. (I need some of the items on my hard drive.)

The majority of my experience is in the dairy industry, over 20 years, designing process equipment. I should have what you are looking for.

sorry for the inconvenience,

phoenix911

thank you very much

DVader1000, your answer reminds me of the affect nanoclays have in polymers. Could you please give me some "hard numbers" like how much of a loading and its affect on the modulus of elasticity?

I do realize the absurdity of asking about the mechanical properties of a food. Its kind of like asking the shear rate of a pudding under a specified torsion; a bit strange but useful processing info.

Ben Bonzens,

your answer reminds me of the affect nanoclays have in polymers.

excellent observation, this is usually used in grade school science experiments for such uses.

http://nobel.scas.bcit.ca/resource/plastic/plastic.htm

I do realize the absurdity of asking about the mechanical properties of a food. Its kind of like asking the shear rate of a pudding under a specified torsion; a bit strange but useful processing info.

on the contrary, rheology is a very important part in processing food stuffs like cheese.

And there are different types to apply shear, torsion, linear, telescopic, as from the my contact from scientists from at USDA Aphis in Alexandria Va shear basically is shear no matter how its applied. At least in cheese.

phoenix911

I'm not a chemist unfortunately, so I can't answer your question. Usually, if you're trying to do it homemade, there'll be instructions for the set.