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Volume September 2012 B 2255 D ISSN 1617-2795


Food-
and Dairy Industry
German Dairy Magazine
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Publisher AVA Agrar-Verlag Allgu GmbH
Porschestrae 2, 87437 Kempten/Allgu
phone +49 0831 57142-0 fax +49 0831 79008
Internet: www.deutsche-molkerei-zeitung.de
Managing Shareholder Dipl.-Ing. (FH) Wolfgang Khnle
Publishing Director Dr. Harald Strhlein
phone +49 0831 57142-41,
e-mail: redaktion@ava-verlag.de
Editors Christian Aigner, phone +49 831 57142-16,
e-mail: dmz-redaktion@ava-verlag.de
Susanne Behm, phone +49 8142 410486,
e-mail: susanne.behm@t-online.de
Anzeigen Karl Nagenrauft, Tel. (0831) 57142-20,
E-Mail: knagenrauft@ava-verlag.de
Ines Schilling, Tel. (0831) 57142-18
E-Mail: i.schilling@ava-verlag.de
Print KKW-Druck GmbH
Heisinger Str. 17
87437 Kempten/Allgu
Place of jurisdiction is Kempten (Allgu).
All rights reserved. Reproduction and photomechanical showing of parts of the
magazine or whole only in written form from the publisher in prior. Articles from authors do
not describe the opinion of the editors. 2012
FLAG
Elke Moebius
Director InterMopro,
InterCool, InterMeat 2012
more and more priority to wellness, convenience, naturalness and
health. And at the very top is freshness. The resulting challenges
for food producers and retailers are enormous. Maximum per-
formance in product freshness combined with personal customer
service - these two factors will be decisive for success in the retail
sector which continues to be very competitive and is marked by
discounters. Whether it is discounters, small or large-scale full-
range retailers or specialised shops: quality products will prevail in
the long run - mediocre products will lose out. Food retailers will
find information on the concepts for this new formula for success
at this year's InterMopro trade fair. It is the place where interna-
tional producers and regional suppliers exchange views with heads
of procurement and distribution from the food retails sector in a
professional setting, a typical environment for the sector and in
one-on-one discussions on customized offerings.
A new element this year is the Best Practic special area: 14
renowned retailers, who have already and impressively document-
ed how creative ideas turn a refrigerated counter into an eye-
catcher, will give live presentations on their concepts for success.
Another first is the Best Innovation initiative. In this initiative, all
exhibitors have an opportunity to enter a competition of new pro-
ducts. All entries will then go through a pre-selection by a jury, and
the trade fair visitors will then select their favourite for the 2012
Best Innovation Award. A particularly exciting feature will be the
Germany at the Counter study which will be presented at Inter-
Mopro, InterCool, and InterMeat. The following initial findings
may be disclosed already: the cheese segment stands for enjoy-
ment and sensuality. And psychology turns the cheese counter
into a travel paradise with the sales staff as tour guides. But the
cheese counter is also demanding for shoppers, as purchases at the
cheese counter are experienced as some sort of graduation test,
and the shoppers sometimes even perceive the counters diversity
as chaos. This study does not only provide deep psychological
insights to retailers, it also recommends concrete actions for using
such insights profitably in addressing shoppers and designing the
stores layout. InterMopro 2012 will again be a reliable partner and
guide to the sector on its road to a new beginning and re-
orientation. www.intermopro.de
Yours,
Elke Moebius
InterMopro 2012:
A new formula for success
The interest in healthy, convenient and fresh food has certainly
changed the product range in the food retail sector. The discount
boom of recent years seems to have collapsed it is obvious that
consumers look for trusted quality products. Both producers and
retailers have to adjust to new distribution and communication
channels, if they want to be part of this megatrend. In this context,
InterMopro, InterCool and InterMeat, the three specialised trade
fairs held in Dsseldorf from 23 to 25 September 2012, provide a
suitable basis.
As far as the dairy product segment is concerned, German milk
processing companies continue to generate by far the biggest
share of revenue in the food retail sector. No other segment of the
food industry equals the dairy industrys number of new product
launches per year. In 1970, the average number of dairy products
on the refrigerated shelves was approx. 250 for all food retail
markets, but this number increased to over 600 in 2011. National
cheese consumption also continues to increase steadily and
currently amounts to 23 kg per capita. No less than the number
three position in Europe. But the simple truth is: consumers give
AKTUELLES
Special Edition
4 | dmz 19/2012
Heike Slotta
NrnbergMesse,
Exhibition Director
Modern packaging
trends and developments
in Europe
Anyone currently involved with packaging trends has certainly marked
one date in his diary: 2527 September, FachPack 2012 in Nrnberg. With
more than 1 450 exhibitors and a good 35 000 visitors last time, FachPack
is one of the most noted packaging exhibitions in Europe. This years range
of products in the segments of packaging (about one-third packaging ma-
terials, supplies and ancillaries), technology (another one-third packaging
machinery, labelling and marking equipment, packaging recycling and
package testing), processing (package and label printing, design, pack-
aging supplies production), and logistics (conveying, loading, storage and
order-picking systems, including the associated software and transport lo-
gistics) is more comprehensive and varied than ever before. Although we
have allocated an extra hall, the space is completely booked up. A good
fifth of the exhibitors travel from abroad, mainly from the Netherlands, the
Czech Republic, Switzerland, Austria and Italy lots of potential for trend-
setters and innovations!
The supporting programme also reflects current packaging trends. One
trend is towards easy-to-open packages. Whether carton, bottle, can, bag
or blister you need tools to get at the contents of many packages. So
easy to open is the motto of the special show on 1 000 m in hall 8. A
variety of positive examples show how the balancing act between product
protection and user-friendly concept succeeds perfectly for industry, trade
and end consumers: cartons of corrugated cardboard with integrated
opening aids or breakpoints, screw closures that can be opened easily
thanks to a new process, plastic fish cans with a sealed lid that doesnt spill
the contents on opening, a machine for industrial packages that cuts open
cartons in no time at all, and many more. Experts from the Department of
Ergonomics at the Technical University of Chemnitz have examined the use
of a wide range of packages. Test persons aged 57 to 77 years were to open
them. Only every third package was opened by all the persons. Seven
packages could not be opened at all by one-third of the persons. A classic
is the beverage package used for milk. If closures with an extra pull ring are
used, some of the milk is usually spilt, because the package is held with one
hand and automatically pressed together. This although beverage cartons
with screw closures without an extra sealing tab have been available for a
long time. The next trend is ecological packaging. Manufacturers and the
trade certainly take the consumers desire for ecological packaging serious-
ly. The contribution to sustainable management made by renewable raw
materials and recycling is discussed by experts at the Corrugated Card-
board Forum on the 2nd day of the exhibition. Another trend is smart
packaging. How this works is shown by features such as the special show
on Packaging Design Innovation through Design in hall 7A. Young
innovative companies present fresh, surprising and original solutions in
their pavilion in hall 9 and the winners of the German Packaging Award in
hall 6.
And if you simply fancy sitting down and listening after a long spell of
looking and walking, I cordially invite you to a cup of coffee at the PackBox.
This forum in hall 4 provides knowledge from FachPacks whole product
spectrum: packaging, machinery, package printing and design, and pack-
aging logistics. I look forward to seeing you at FachPack.
Yours,
Heike Slotta
SPECIAL EDITION
Intermopro 6
Sial Paris 8
Fachpack 10
Additional energy savings
in the dairy 12
The optimized
Innopack Kisters Basic packer 14
The role of friction
in texture perception
of semisolid milk products 18
Evaluation of a method
to assess stretchability
of different cheese varieties 21
COMPANY NEWS
Demonstrating Grundfos
expertise then delivering 26
FROM THE CONTENT
Special Edition
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5pec|a|t|es Ier the a|ry Industry
UHT- Milk Based Beverages
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Evaporated Milk, UHT- Coee Cream, Coee Creamer
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Spray-Drying of Milk, Whey and Cream
Manufacture of
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7:55:59 Uhr
Special Edition
6 | dmz 19/2012
InterMopro is the most important trade
fair for top decision makers all of Europe to
find marketing strategies, promotional of-
fers and innovations.
Potential for success
Experience these three fairs in a new
guise and, whats more, with a new con-
cept. Under the slogan, Germany at the
counter, you will find out here what mo-
tivates consumers and how and why they
make their purchasing decisions all clear-
ly structured, efficiently presented and
showing the way ahead.
InterMopro, InterCool
and InterMeat 2012:
Germany at the Shopping Counter
Shoppers Insights on Buying Freshness
A psychoanalytical study of customer
behaviour at service counters, pre-pack
counters and self-service points. Recom-
mendations for specific activities and de-
sign options for the retail trade.
The international trade fairs InterMo-
pro (dairy products), InterCool (frozen
food, ice cream and equipment) and Inter-
Meat (fresh meat and cold processed
meat) 2012 in Dsseldorf from 23 to 25
September 2012 are not just relying on
general trend reports, but have decided to
be proactive. Together with the German
food magazine Lebensmittelzeitung,
Messe Dsseldorf asked Rheingold, a
renowned qualitative market research
company, to conduct a study entitled
Germany at the Sales Counter. The project
was also supported by the EHI Retail In-
stitute and by GS1 Germany.
The purpose of the study was to provi-
de an in-depth psychoanalysis of custo-
mers buying behaviour in three segments:
fresh meat, cold processed meat (also re-
ferred to as sausages in Germany) and
cheese, focusing on the following questi-
ons:
How is each of these product seg-
ments perceived? What are their spe-
cific features?
What habits and attitudes do custom-
ers display when purchasing fresh
meat, cold processed meat and
cheese?
What are the specific features of pur-
chasing transactions at each point of
sale? What are customers expecta-
tions at the service counter, at self-
service points and at the self-service
shelf in each of the product seg-
ments?
What requirements can be derived
for service counters in the relevant
segment? And for self-service points
and self-service shelves?
What are the different requirements
that can be derived for each of the
sales formats in the retail trade?
Everything new on the Dairy
Market: The future has begun
InterMopro: International Trade Fair for Dairy Products
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To obtain well substantiated answers to
these questions, 72 psychoanalytical inter-
views were conducted in three different
regions in Germany. Half of all interviews
were conducted with customers while
making their purchases, followed by home
interviews (taking three hours in all), while
the other half were conducted as studio
interviews (each taking two hours).
Provisional results
It soon emerged in the interviews that
more interaction took place at service
counters than the mere purchasing of
goods. Other elements were control, un-
predictable behaviour, trust, dominance,
skills, competition and attention. To put it
bluntly, one might say that, psychological-
ly, a service counter maps the full spectrum
between a confessional and a seductive
paradise.
Purchasing at self-service points and in
the pre-packed area, on the other hand, is
rather more mundane and matter-of-fact.
The emphasis is not so much on pleasure
and enjoyment, but on the simple and re-
liable acquisition of supplies. The benefit,
as perceived by customers, is that less per-
formance, payment and interaction are
expected from them at those points.
Cheese is alive!
Psychologically, it is perceived as a liv-
ing creature. Unlike with other products,
the focus is not so much on freshness, but
on maturity: mild, mature and extra-ma-
ture cheese. According to the study, the
level of maturity in cheese is also reflected
in the consumers self-perception: The
more a person is happy to see liveliness,
maturity and diversity of transformational
options in cheese, the more they feel
grown-up, mature and refined.
In all, the cheese segment stands for
pleasure and sensuality. It is experienced
as exciting and varied. Psychologically, the
cheese service counter is perceived as the
big wide world and the sales staff as its
tour guide. However, a cheese counter
also makes demands on the customer,
because each purchase is perceived as so-
me kind of maturity test, and the variety
that is presented is sometimes experienced
as chaotic.
Presentation of the study
The study Germany at the Shopping
Counter, which will be presented to the
public for the first time at InterMopro,
InterCool and InterMeat, provides insights
into the selling of indulgences at the
meat counter, the struggle for autono-
my at the processed meat counter and
the maturity test at the cheese counter.
This is particularly relevant to the retail
trade, as the study provides not only
psychoanalytical insights into customer
behaviour, but it also makes specific
recommendations how these insights
might be profitably translated into
customer appeal and store design.
InterMopro, InterCool and InterMeat
2012 in Halls 9 and 10 at the Dsseldorf
Exhibition Centre will be open to visitors
daily from 10:00 to 18.00:00 hrs, from 23
to 25 September 2012. Further details are
available on the web:
www.intermopro.de
www.intercool.de
www.intermeat.de
8 | dmz 19/2012
The specialists announce
1.5 billion overweight adults
in the world by 2015 This
is obviously just a forecast,
but all food players have a
role to act right now so that
this does not become reality.
The trends prove that consu-
mers are also increasingly
aware of the part they play in
public health developments.
They clearly understand the
close links between food and
health, their share of respon-
sibility and the consequences
of their food choices.
More than ever before, information will
therefore be required to play a crucial role
in the core industrialistconsumer relation-
ship and its inseparable corollaries: clarity,
simplicity and transparency.One of the
first movers in the field, SIAL now has a
duty to support the awareness-creation
process. Once again, its role is to form the
best possible connection, at the junction
between fundamental debate and key
issues, not forgetting the essential truth:
food must always be considered as a so-
lution rather than a problem since it
contributes to pleasure and health.
The worlds no. 1 food exhibition will
be held in Paris from 21 to 25 October
2012. Make a date in your diary to attend
this essential event which focuses on the
major challenges faced by the global food
industry.
21. 25. Oct. 2012
Paris Nord Villepinte
France
Good reasons
to exhibit are to:
improve return on investment
meet 136,381 professionals
from the food industry
keep a step ahead on food
innovation
take part in the largest live
observatory
www.sialparis.com
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Riedstrasse 64295 Darmstadt Germany mailbox@doehler.com www.doehler.com Phone + 49 6151 306-0
Iced Coffee drinks and Iced Tea drinks, milk shakes, drinking yoghurt, dessert yoghurt,
pudding the dairy market is constantly evolving. We will support you in realizing your
product idea, providing you with one-stop solutions:

a unique product portfolio

innovative product applications

perfect avours ensured by Sensory & Consumer Science
Interested? Get in touch with us. We are your partner for avours and emulsions, natural
colours and health ingredients, compounds, fruit preparations, alcoholic and non-alcoholic
beverage bases, dairy bases, cereal and malt bases, sweetening systems, fruit and vegetable
juices, purees, concentrates and blends.
SIAL
Paris, 21
st
to 25
th
of Oct. 2012
Hall 7, Stand F123
HI Europe
Frankfurt, 13
th
to 15
th
of Nov. 2012
Hall 3.0, Stand B14
Please visit us at the fairs!
13:15
vorbergehend gesperrt temporarily closed
Karl-Schnleben-Strae Karl-Schnleben-Strae
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Ost
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U-Bahn / Subway
Messe
Betriebshof
AusstellerShop
ExhibitorShop
im Bau
under
construction
3A
Messepark
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Mitte
Funktions
Center
Rotunde
Service-
Center
Mitte
West / Mitte
Sd-Ost 2 Sd
VIP
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Sd-Ost 1
VIP
West/
Mitte
Ost
NCC
Mitte
NCC West Franken-
halle
NCC
Mitte
NCC
Mitte
NCC Ost
50 100m 0
Ost
Eingang
Entrance
Mitte
Eingang
Entrance
West
Eingang
Entrance
Technik Technology
Verpackungsmaschinen und Kennzeichnungstechnik
Packaging machinery and labelling equipment
Verpackung Packaging
Packstoffe, Packmittel, Packhilfsmittel
Packaging materials and supplies, packaging ancillaries
Veredelung Processing
Verpackungsdruck und -veredelung
Packaging printing and processing
Logistik Logistics
Verpackungslogistik
Packaging logistics
NCC Ost, NCC Mitte
Seminare, Workshops Seminars, Workshops
NCC West
FachPack Party 26.9.2012
Service (S) und Eingangsbereiche
Service (S) and entrance areas
bersichtsplan General plan
Detaillierte Hallenplne Detailed hall plans
www.fachpack.de
Special Edition
10 | dmz 19/2012
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FachPack in the Exhibition Centre
Nuremberg from 25. 27.Sep-
tember 2012 presents a compre-
hensive range of products in the
segments of packaging (about
one-third packaging materials,
supplies and ancillaries), tech-
nology (another third packaging
machinery, labelling and marking
equipment, packaging recycling
and package testing), processing
(package and label printing, de-
sign, packaging supplies produc-
tion), and logistics (conveying,
loading, storage and order-
picking systems, including the
associated software).
25. 27. September,
Nuremberg
dmz 19/2012 | 11
AKTUELLES
Special Edition
The visitors come mainly from
industries like printing/paper/cardboard,
food/beverages, plastic, chemicals,
pharmaceuticals/cosmetics, packaging-
and logistics-related services, automotive
engineering and components, and
electrical equipment/components. Fach-
Pack impresses again in 2012 with its
creative working atmosphere, in which
information and contact care are just as
important as answering the specific
From materials to logistics!
Only FachPack combines the packag-
ing process chain under the roof of one
exhibition from various materials, pack-
aging machinery and finishing techniques
to intralogistics. So if your heart beats for
packaging materials and supplies, new
labelling and packaging equipment,
packaging printing or innovative storage
equipment, you certainly shouldnt miss
this recognized gathering of the packaging
sector!
European spoken here!
With a total of around 1 400 exhibitors
and 35 000 visitors, FachPack is establish-
ed as one of the leading exhibitions for the
European packaging industry. Renowned
packaging professionals from Germany
and abroad join forces with you to develop
solutions for packaging and transporting
your products correctly and securely.
Dont miss this opportunity and be there
when the packaging sector meets!
Perfectly packaged knowledge!
The new "PackBox Forum" at the heart
of exhibition activity is devoted to the triad
of inspiration, innovation and information
and provides knowledge on topics from
the entire product spectrum of FachPack.
Short presentations and panel discussions
take place in three knowledge blocks on
each of the three days of the exhibition
free and without registration. Exchange
your ideas and join the discussions!
Know-how on the agenda!
There are also special shows on
"Easy-to-Open Packaging", "Packaging
Design", "Packaging in Medical Tech-
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F +31 512 546 053 www.lactotronic.com info@lactotronic.com
The destination of Fat, Protein, Lactose and Total solids
in milk and milk products.
LACTOLYSER MIRA
The precision infra red Analyser custom
designed for the Dairy Industry.
Purchase arguments:
tEase of operation
tSmart calibration select
tIdeal for standardization
The Lactolyser MIRA is the evaluation of 25 years of infrared spectroscopy manu-
facturing experience specially for the Dairy industry. By use of compact design tech-
niques and Lactotronics state of the art optical design, in combination with a high
pressure reliable homogeniser a secured measure-
ment is warranted.
Therefore the S.D. of
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Lactolyser MIRA
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reference method is
now restricted by
the precision of the
chemical reference.
tSustainable quality
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nology and Pharmacy", "The Long Way
to the Shelf" and "Marketplace for Inno-
vative Logistic Solutions".
You should also see the winners of the
German Packaging Award, the presenta-
tion by the German Packaging Museum,
the FachPack Cinema and the Corrugated
Cardboard Forum!
Figures dont lie!
The varied spectrum of products at
FachPack in 2010 attracted more than
35 000 visitors from 70 countries to
Nuremberg.
96 % of them rated the opportunities
for information and contact on the stands
as good. This success will continue at
FachPack 2012, where you can look for-
ward to innovative ideas and new prod-
ucts from about 1 400 exhibitors from
Germany and abroad!
Special Edition
12 | dmz 19/2012
New generation GEA Westfalia
Separator directdrive

GEA Westfalia Separator Group en-


ables dairy companies to achieve energy
savings of up to 30 percent with the in-
Additional Energy Savings in the Dairy
tegrated direct drive, if this innovation
which was presented for the first time at
the Anuga FoodTec 2009 is compared
with conventional-drive machines. A
further element of this development is the
GEA Westfalia Separator smoothdiver,
with which the savings potential in the
discharge energy of the separators can be
achieved in low energy design. This is also
available as an upgrade for many models
from GEA Westfalia Separator Group with
the tried-and-tested flat-belt drive.
An unbeatable combination the latest
generation of the directdrive

will permit
additional energy savings of up to a further
10 kW per machine. A vacuum achieves a
maximum reduction in the air friction in
addition to the actual drive, this is one of
the main reasons for the mechanical ener-
gy requirement of separators. Dairies will
be able to benefit particularly from the
combination of directdrive

and GEA
Westfalia Separator proplus. This is becau-
se, especially in the case of maximum ex-
tended discharge intervals which are gua-
ranteed by proplus, optimum use can be
made of the energy savings.
In addition, GEA Westfalia Separator
Group is now also introducing the integra-
ted direct drive in a further market seg-
ment - in a medium performance category
for milk and whey applications for flow
quantities in excess of 10 000 l / h with the
new milk separator MSI 140. This separa-
tor is combined with the GEA Westfalia Se-
parator standomat MC for automatically
regulating the fat content of cream and
milk.
Eco Generation
With the development of the new eco
generation of GEA Westfalia Separator
Group, operations with installations for
small to mid-size volumes in the capacity
range 3 000 15 000 l / h are now also able
to benefit from the processengineering
skills and innovative ability. The new eco
family covers all central processes and is
customised to meet the requirements of
dairies. ecoclean is the first choice for pre-
cleaning and milk clarification, ecocream is
responsible for perfect separation, and
ecoclear guarantees reliable bacteria
removal.
This is ideal for bacteria removal in the
production of high-quality dairy products
Separator
MSI 140
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Special Edition
and for the production of cheese milk. This
is the first time that the new ecoclear,
which is to be exhibited at Anuga FoodTec
2012, can be combined in this perfor-
mance class with proplus (in the same way
as the ecocream) without any additional
costs. A common aspect of the three se-
parators in the eco family is that mainten-
ance costs are reduced consider-ably as a
result of the flat-belt drive without a
coupling. The use of highly efficient
motors which are controlled by frequency
converters permits a gentle start-up and
variable speeds of the bowl, and results in
energy savings of up to 10 percent
compared with conventional drives. The
separators are controlled by way of a
colour touch screen.
In the new process, two bacteria
removal separators are installed up-
stream of of the cream separator.
The bacteria are reliably removed
from the entire quantity of raw
milk, including the cream content,
and non-milk components, somatic
cells, bacteria and spores are
separated out. The second bacteria
removal phase produces total
eduction in bacteria and a separa-
tion of bacillus cereus of up to
99 percent.
Extended shelf life of
at least 21 days
Various processes are used in practice
for producing ESL milk, ranging from
steam injection right through to micro-
filtration. The prolong method is a alter-
native in this respect, as the positive
characteristics of fresh milk are retained in
this method.
For this purpose,
two bacteria removal
separators are instal-
led up-stream of the
separator and the
pasteurization pro-
cess in order to en-
able bacteria to be
removed efficiently
from the complete
milk flow. prolong
offers the benefits of
lower investment
and operating costs,
it can easily be im-
plemented in existing
installations, pro-
vides a high bacteria
removal efficiency
and in particular does
not require any ad-
ditional heat or
cream treatment.
With prolong, fresh
milk with an exten-
ded shelf life of at
least 21 days can be
produced. High-performance efficiency
and perfect reliability are guaranteed by
the new ecoforce decanter series with
2-phase and 3-phase separating tech-
nology and an integrated GEA Westfalia
Separator summationdrive for dairy tech-
nology.
text: Christian Frahm
pictures: GEA Westfalia Separator
The optimized
Innopack Kisters Basic packer
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The Innopack Kisters Basic series of
packaging machines includes shrink, tray,
and pad shrink packers. The above ma-
chines are suitable for processing various
beverage, food, and non-food products,
packing these into glass, metal, and/or
plastic containers at a rate of approxi-
mately 30 to 70 cycles per minute. Indivi-
dual containers may range in diameter
from 55 to 110 mm, and in height from
110 to 350 mm. For product group forma-
tions, lengths of between 110 and 270
mm and widths from 200 to 540 mm are
possible. When a customer invests in a Ba-
sic packaging machine, he or she has con-
sciously opted for a low-speed machine. If
outputs are to be increased at any time in
the future, KHS can offer the market its
advanced series. This is available from 50
cycles per minute, and can be increased to
up to 135 cycles per minute.
With the Innopack Kisters Basic series of packaging machines KHS has long given the food
industry a packaging concept that provides packaging quality for the low capacity range. In
optimizing the Basic series, the ease of operation thereof has now improved. The revamped
Basic packer also has a number of other positive aspects compared to the previous genera-
tion, namely increased machine availability and reduced energy consumption made possible
by the newly designed shrink tunnel concept.
In optimizing the Basic series, the ease of operation has now increased. The revamped Basic packer also has a number of other positive aspects compared to the previous
generation, namely increased machine availability and a reduced energy consumption made possible by the newly designed shrink tunnel concept.
Christopher Stuhlmann, Karl-Heinz Klumpe, Kleve
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Basic packaging machines are extreme-
ly compact. With a maximum of three
lanes possible, they allow a great diversity
of packaging formats to be processed. In
the reworked series the product infeed
area now features single-action levers in-
stead of the previous clamping levers for
short conversion times with product
changeovers.
The principle here is simple; when a
conversion is made, the lever is simply
turned to the new position and allowed
to lock into place. Done! Optional spindle
adjustments have also been in- cluded for
conversion work within the machine.
Spindle adjustment is recommended in
particular when a number of different for-
mats are to be processed. As opposed to
clamping levers, this system boosts machi-
ne availability.
Specific noise reduction
Another option in the container infeed
area, which is especially recommended
when processing glass receptacles, is the
use of what are known as anti-drumming
plates for the guide rails. These help to re-
duce noise. Packaging machines in the Ba-
sic series are designed so that the contai-
ner infeed is trouble free and extremely
gentle to the product. Both single and pre-
packed containers can be fed into packers
of this type.
Gentle grouping process
Products fed into the machine are
grouped by a continuous servo-driven
collating unit. Gentle grouping is a given
thanks to grouping tools that are specific-
ally matched to the relevant container
shape. A quick-change mechanism allows
these to be rapidly switched over as
required. Format changeover in the
direction of machine flow is then fully
automatic once the format has been
selected on the operator panel.
Fewer spare parts and cable
connections
Another big plus of the Basic series is
that identical servo motors with integrated
servo controllers are used for all functional
units, thus reducing and easing spare part
stockkeeping. A master controller in the
switch cabinet controls the servo drives;
therefore, all that's needed between the
switch cabinet and the first servo motor in
the respective packer area is a single con-
necting cable. The individual servo motors
are linked to one another by a bus system,
as opposed to the previous Basic setup
where separate connections were provid-
ed in the switch cabinet for each servo mo-
tor. This means that not only has the cab-
ling been greatly reduced in the modified
system; the switch cabinet is also much
smaller than it used to be. Cooling units
are also no longer absolutely necessary,
helping to cut the cost of electricity and
maintenance.
Very good pack stability
In the manufacture of tray and pad
shrink packs, the formations produced in
the grouping station are first precision
placed on the designated blank before
being film wrapped. Individual cartons are
extracted by suction from a blank magazi-
ne and indexed to a drag chain with the
utmost precision so that they coincide with
the arrival of the formed product groups.
Very good pack stability is ensured in
the production of tray packs by tight and
exact folding of the blanks around the pro-
duct cluster. Hot melt is applied precisely
and efficiently by speed-dependent nozzle
control; automated pressing mechanisms
In the Basic series, identical servo motors with integrated servo controllers are
now used for all functional units. This reduces and eases spare part stockkeeping.
A new film cutting and feed system is in action in the film wrapping station which
permits much thinner films to be processed than was previously the case.
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16 | dmz 19/2012
make sure that no tray packs are left open
even during machine downtimes. The
revised Basic system can form both classic
tray packs and also trays with 45 corners.
Continuous monitoring
The blank feed is optoelectronically
monitored according to the position of the
relevant blank. Flawed or multiple stacked
cartons are also immediately registered
and signaled. As an option, blanks can be
removed from the magazine by a vacuum
pump instead of by a venturi nozzle, the
chief advantage of this being that the
amount of compressed air used is reduced
and thus the plant's electricity costs. As
a rule, the magazine can store 600 blanks.
On request magazines with an angle of
10 can be provided, allowing storage ca-
pacities of up to 1 200.
Perfect processing results, also
for films of up to 25 m
Product formations on trays, pads, or in
bulk then travel on to the film wrapping
station. As with all transition points in the
machine, on their way they pass transition
plates covered in a coating specific to the
product being processed. Once at the film
wrapping station the products enter a new
film cutting and feed system which per-
mits much thinner films to be processed
than was previously the case. Perfect pro-
cessing results are ensured with films of up
to 25 m in thickness and 880 mm in
width. The film feed system has special
coatings, helping to combat the risk of the
film sticking, winding, or even tearing. In
addition, the film feed belt is equipped
with an improved vacuum system. Belts
with an even finer hole pattern are used
here. These conveyor belts are designed in
such a way that they automatically dissi-
pate any electrostatic charge. In conjunc-
tion with an additional antistatic system,
this type of belt offers maximum convey-
ing stability, even for very sensitive film
types. The sequences of motion in the
continuously operating film station are
controlled by means of an electronic cam.
The length of film section and position of
the printed image are electronically set in
the system by selecting the format on the
operator panel. The film wrapping process
is matched to the respective height and
length of the product with the greatest
accuracy. There is a maximum fluctuation
of 3 mm in the position of printed film.
Precise film cutting
with minimum cutter wear
The standard practice to date was to
drive the film cutter from the main motor
using a coupling. The chief benefits of the
new servo-driven film cutter are that film
cutting is even more accurate and there is
considerably less wear on the cutters.
Active belt control for long
conveyor belt service lives
In Basic packers the conveyor belts that
transport the products have an active belt
control. This means that damage to
conveyor belts and the time-consuming
repairs this results in are specifically avoi-
ded, again ensuring high machine availa-
bility.
Shrink tunnel area
with many new features
Optimized Innopack Kisters Basic
packaging machines also have many new
features pertinent to the shrink tunnel.
Shrink tunnel lengths of four and six
meters are available for Basic machines,
with widths variable between 700 and
1 000 mm.
The heating chamber in the shrink
tunnel has been improved. There are also
fewer, more effective ventilators in use
compared to the previous version. Both of
these aspects improve the flow principle,
permitting energy savings of up to 15%.
Moreover, by decreasing the number of
ventilators in the shrink tunnel area both
maintenance and the number of spare
parts needed are reduced.
Variable hot air nozzles can be adjusted
to suit the type of packaging being pro-
cessed. Nozzles can also be 'parked'.
One of the absolute highlights of the
revised shrink tunnel concept is the low-
energy package that can be additionally
included, providing a potential energy
saving of up to 20%. This package in-
cludes a roller shutter system at the infeed
and discharge openings of the shrink
tunnel. Closing these roller shutters is a
simple and effective way of bridging pak-
ker downtimes, and also largely prevents
thermal energy from escaping. The new
energysaving package also has a standby
function. When it is selected, the energy
consumption of all functional units involv-
ed in the shrink process is reduced to a
minimum. When production resumes, all
functions quickly switch back to normal
operation.
Another plus point of the new shrink
tunnel concept is that insulating the shrink
hood with insulating elements means
there is no heat bridge from the inside to
the outside of the tunnel. Thermal energy
thus remains where it should be, inside the
tunnel hood.
It is also possible to integrate an auto-
matic cleaning system for conveyor chains
into the shrink tunnel area. This sanitation
The product infeed area now features single-action levers for short conversion times with product change-
overs.
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system consists of a counter-moving stain-
less steel brush located underneath the
conveyor chain which is engaged at fixed
intervals. Film debris and particles of dirt
removed from the conveyor chain are
swept into a drawer that can easily be
emptied, making time-consuming manual
cleaning processes redundant.
Eco shrink tunnel possible
The new shrink tunnel concept also al-
lows for the use of what's known as the
Eco shrink tunnel that is heated by gas.
Where this is utilized, energy savings of up
to 50% can be achieved as opposed to the
electric heating system. This percentage is
only a rough estimate as energy costs vary
from country to country; energy savings
are ultimately based on the difference in
electricity and gas prices in the region
where the Eco shrink tunnel is installed.
Another positive effect of the Eco shrink
tunnel is that the environment benefits
from a reduction in CO
2
emissions of up to
60%. This point is of huge significance for
the sustainability of the production pro-
cess. It's important to mention here that
electric shrink tunnel heaters can be ex-
changed for gas heaters and vice versa
even after the tunnel has been installed.
All that's needed for a retrofit are different
heating elements, minor alterations to the
switch cabinet, and if an Eco shrink tun-
nel is required a gas connection.
Cubic machine frame design
Yet another new aspect of the Basic
series as a whole and one which also
applies to the shrink tunnel area is the
cubic design of the machine frame. The
new shape stands for increased ease of
operation: firstly, because the square
design affords easier access and provides
more space within the machine, and
secondly, because the new concept gives
operators improved viewing of the interior
workings of the machine during product-
ion, not least thanks to the large, see-
through sliding doors in the packaging
area upstream of the shrink tunnel. The
outside surfaces of the machine are also
constructed in accordance with the rules of
hygienic design, making cleaning easier.
From shrink packer
to tray or pad shrink packer
Among the many advantages of the
new, improved Basic series is its increased
flexibility. For instance, where various
packaging options are required the shrink
packer can now be turned into a tray or
pad shrink packer in a process not possible
until now.
Likewise, additional modules can also
be integrated into the Basic packer, such as
a leaflet inserter or film perforator.
Targeted standardization
The work processes involved when
Basic and Advanced packaging machines
are connected in series are now much
simpler than they were, again contribut-
ing to the many positive aspects of the
refurbished system. This increased
comfort lies in the identical control units
and operator panels now implemented in
both series.
One example of the use of different
packer models connected in series is
when a company first packs individual
containers into shrink packs, thus requi-
ring the high-performance Advanced
packaging machine to meet the high
output of the line. The ensuing process-
ing of these shrink packs into tray shrink
packs takes place at a lower cycle rate.
Here, the capacity of the Basic packer is
sufficient.
The work processes involved when Basic and Advanced packaging machines are connected in series are now much simpler than they used to be. This increased comfort
lies in identical control units and operator panels now implemented in both series.
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Taste and aroma were the essential fac-
tors to describe the quality of a product for
a long time. However, texture plays an
ever greater role for the consumer as it is a
crucial criterion for sensory acceptance or
rejection (Scott & Downey, 2007). For in-
stance, yogurt products with large micro-
gel particles (> 50 m) result in a pro-
nounced rough mouthfeel and a reduced
creamy perception (Tomaschunas et al.,
2012).
Understanding creaminess has become
of increasing interest as this would estab-
lish a basis for designing food structures
and thus modifying food texture (Frst &
Janhj, 2007). Although many authors
have tried to give an adequate definition
to the multi-dimensional property of
creaminess, the understanding is still in
progress. Early works described the
presence of creamy mouthfeel by posses-
sing the textural property producing the
sensation of the presence of a miscible,
thick, smooth liquid in the oral cavity
(Jowitt, 1974). Later works have shown
that fats are closely related to creamy sen-
sations that might be leading to higher
overall food acceptability (Kokini & Cuss-
ler, 1987; Szczesniak, 1987). This definiti-
on has been extended by Civille & Lawless
(1986) saying that creaminess is not only
depending on smoothness and thickness
but also on fatty mouthfeel. In fact, diffe-
rent textural attributes reflect food proper-
ties at various stages of the oral proces-
sing.
In-mouth processing of
semisolid milk products
Oral processing is the process by which
food enters the mouth, is transported, bro-
ken down into fragments and swallowed.
As those processes play a crucial role in
food sensations it is necessary to under-
stand them. To simulate these complex
processes in the mouth, various physical
methods are being applied. Texture per-
ception of semisolid milk products in the
mouth is attributed to a combination of
rheology and friction forces generated
between the tongue and palate, and the
The role of friction in texture perception
of semisolid milk products
Friction tests are indicated to be a tool for contributing to the
description of in-mouth sensations of food. The use of a tribo-
logy accessory that is attachable to a rheometer is attractive as
food labs are often equipped with rheometers. Thereby, it is
crucial to find a suitable tribosystem representing the tongue-
palate contact.
Alina Krzeminski has a degree in Food Science from
the University of Jena (Germany). Currently she is
working as a research assistant at the Institute of
Food Science and Biotechnology of the University of
Stuttgart-Hohenheim (Germany). Her PhD studies
focus on investigating structural and sensory proper-
ties of dairy products and modelling texture percep-
tion by means of physical parameters.
Figure 1: In-mouth processing of semisolid milk products
Dept. of Dairy Science and Technology: Alina Krzeminski, Sabrina Wohlhter, Jrg Hinrichs;
Dept. of Food Physics and Meat Science: Jochen Weiss;
University of Hohenheim, Institute of Food Science and Biotechnology, Stuttgart, Germany
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presence of particles (Figure 1). At the be-
ginning of the consumption the semisolid
milk product is in front of the oral cavity.
The gap between tongue and palate is
rather large (> 10 m), thus there is no
surface contact and the mouthfeel
depends on the rheological properties of
the processed product. Therefore, the
consumers conception is focused on the
viscous properties of the product and its
ability for mouth coating. During further
consumption, the gap is being reduced
(< 10 m), thus there is surface contact
between tongue and palate and particles
that are present in a product cause friction
effects. At this stage, the tribology zone,
the consumer evaluates whether the pro-
duct is a creamy and smooth or rough one.
The swallowing process will be initiated
when the fragments of the food are small
enough. Thereby, the fragments will be
mixed with saliva resulting in a low friction.
Hence, the mouthfeel is determined by the
saliva covered food fragments and by the
lubricating properties of the food product
itself being partly present on the mucosa.
Knowledge about viscosity and friction
behavior of food permits to make conclus-
ions about the textural perception of a
product, in particular to the concept of
sensory creaminess.
Measurement of oral
processes by friction tests
Lubricating properties of a product are
commonly determined by means of a
tribometer which measures the friction
force between two bodies in rubbing
motion. A tribometer device attached to a
conventional rheometer (Physica MCR
301, Anton Paar GmbH, Ostfildern,
Germany) was used for performing friction
tests. The setup of the tribology accessory
(T-PTD200, BC12.7, Anton Paar GmbH,
Ostfildern, Germany) is given in Figure 2.
The measuring principle of the device
follows a ball on pyramid principle. A ball
fixed to the shaft is pressed with a defined
normal force F
N
on three plates as contact
zones which are set in an angle of 45.
Due to a self-positioning bottom plate
(moveable in x-, y-, and z-direction), the
generated contact force (F
L
) is evenly
distributed on the three contact zones.
Further details of the setup of the tribology
accessory are provided by Heyer & Luger
(2009) and Krzeminski et al. (2012).
Friction tests are well-known for
characterizing lubricating properties of
greases. A polished steel ball and a plate
based on teflon (Polytetrafluorethylene)
are commonly used materials for assessing
lubricating properties of greases. Teflon is
characterized by its low frictional co-
efficient, good chemical resistance and
good thermal stability. However, as teflon
is a relatively stiff material (E = 0.5 GPa)
and as the surface is hardly structured, it
imparts limiting factors for simulating the
properties of a tongue. Therefore, it is
crucial to find a suitable elastic plate that
covers the different intrinsic roughness
and deformability scales of the human
tongue surface.
The table reports the results of stiffness
and surface roughness dimensions of
elastic materials being classified in the
following three groups: styrene butadiene
rubber (SBR), natural rubber (NR) and
foamed rubber (FR). These plates were
characterized regarding their stiffness
properties by means of DMA (dynamic-
mechanical analysis) and impression test
(immersion of the steel ball into the plate),
and moreover regarding their surface
Figure 2: Setup and measuring principle of the tribology accessory
Material parameters of elastic plates in comparison to human tongue properties
(according to Krzeminski et al., 2012)
E [MPa]
p [kPa]
sRa [m]
sRz [m]
SBR NR FR
Parameter
P1 P2 P3 P4 P5 P6 Tongue
Abbreviations are: SBR, styrene butadiene rubber; NR, natural rubber; FR, foamed rubber;
E, Youngs moduls; p, pressure at F
N
= 3 N; sRa, arithmetic roughness average; sRz, average peak-to-valley height.
1
Dresselhuis et al. (2008); Kieser et al. (2008); Nagaoka et al. (2001)
19.8 16.6 7.4 128.6 2.1 18.1 0.02
1
323.1 145.3 76.1 251.2 68.8 74.7 4-290
0.4 135.4 56.5 96.1 49.3 60.6 40-90
4.5 744.1 312.2 456.1 339.2 518.1
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Conclusion
A method for determining the friction behavior of yogurt products has been established
to simulate the complex processes in the mouth during consumption of a food product.
The use of a tribosystem equipped with a steel ball representing the palate and a SBR
based material as a tongue-mimicking surface is a promising tool to investigate frictional
properties of semisolid milk products. In addition to rheological measurements, friction
tests provide valuable information for describing textural mouthfeel attributes and may
support the development of reduced-fat dairy products.
roughness properties by means of CLSM
(confocal laser scattering microscopy) or
rather CWL (chromatic white light).
The elastic plates show a wide range of
surface properties and surface morphol-
ogy. When comparing to human tongue
properties, determined pressure values (p)
and surface roughness indices (sRa, sRz)
were almost all within the mentioned
range. However, the obtained Youngs
moduli were two to three orders of mag-
nitude larger than that of oral tongue
tissue. The reason can be mainly attributed
to the presence of a muscle layer and the
sample thickness of the tissue.
Lubricating properties
of semisolid milk products
The lubricating properties of the
tribosystem are strongly affected by the
patterning of the plate surface. Figure 3
illustrates the magnitude of the friction
coefficient as a function of lubricating
sample (water, oil and yogurt) for a rela-
tively hard and polished steel ball sliding
Figure 3: Stribeck curves for the material combina-
tion hard hard (steel ball teflon) and hard soft
(steel ball elastic plate) with FN = 3 N, = 20 C,
n = 5; dry, water, oil, full-fat yogurt (3.5 %
fat, 4.5 % protein), low-fat yogurt ( 0.1 % fat,
4.5 % protein)
on a hard teflon or rather on an elastic
plate material. When teflon was taken as a
tribo-partner for the steel ball (hard hard
material combination), the characteristic
Stribeck curves (Stribeck, 1902) and thus
lubrication regimes were not visible.
Furthermore, a clear differentiation
between the lubricated systems was not
given (Figure 3 left). Generally, the friction
coefficient generated on the teflon
material was about ten times lower than
on elastic plates. Typical Stribeck curves
were obtained when using an elastic plate
as a tribo-partner for the steel ball (hard
soft material combination). In particular
for the oil-lubricated system the boundary
regime, the mixed regime and the hydro-
dynamic regime became visible (Figure 3
right). In general, an increase of fat
content of the lubricants involved a
decrease in coefficient of friction for the
elastic plates. However, friction tests on
SBR based materials were characterized by
a significant differentiation between the
different lubrication regimes for yogurt
products, respectively.
References:
Civille, G.V., & Lawless, H.T. (1986). The importance of language in describing perceptions. Journal of Sensory Studies, 3/4(1), 203-215.
Dresselhuis, D.M., de Hoog, E.H.A., Cohen Stuart, M.A., & van Aken, G.A. (2008). Application of oral tissue in tribological measurements in an emulsion perception
context. Food Hydrocolloids, 22, 323-335.
Frst, M.B., & Janhj, T. (2007). Understanding creaminess. International Dairy Journal, 17(11), 1298-1311.
Heyer, P., & Luger, J. (2009). Correlation between friction and flow of lubricating greases in a new tribometer device. Lubrication Science, 21(7), 253-268.
Jowitt, R. (1974). The terminology of food texture. Journal of Texture Studies, 5, 351- 358.
Kieser, J., Singh, B., Swain, M., Ichim, I., Waddell, J., Kennedy, D. (2008). Measuring intraoral pressure: adaptation of a dental appliance allows measurement during
function. Dysphagia, 23, 237-243.
Kokini, J.L., & Cussler, E.L. (1987) The psychophysics of fluid food texture. In: H. R. Moskowitz, Food texture: instrumental and sensory measurements. New York:
Marcel Dekker.
Krzeminski, A., Wohlhter, S., Heyer, P., Utz, J., & Hinrichs, J. (2012). Measurement of lubricating properties in a tribosystem with different surface roughness. Inter-
national Dairy Journal, 26(1), 23-30.
Nagaoka, S., Hirata, Y., Iwaki, H., Sakamoto, K., Takagi, M., Amagasa, T. (2001). A study of the surface roughness of tongue cancer and leukoplakia using a non-contact
three-dimensional curved shape measuring system. Oral Medicine & Pathology, 6, 85-90.
Scott, C.L., & Downey, R.G. (2007). Types of food aversions: animal, vegetable, and texture. The Journal of Psychology: Interdisciplinary and Applied,
141(2), 127-134.
Stribeck, R. (1902). Die wesentlichen Eigenschaften der Gleit- und Rollenlager, Zeitschrift VDI, 46, 1341-1348.
Szczesniak, A.S. (1987). Relationship of texture to food acceptance and nutrition. In: J. Sohns, D. A. Booth, R. M. Pangbom and O. Raunhardt, Food acceptance
and nutrition. New York: Academic Press.
Tomaschunas M., Hinrichs J., Khn E., Busch-Stockfisch, M. (2012). Effects of casein-to-whey protein ratio, fat and protein content on sensory properties of
stirred yoghurt. International Dairy Journal, 26(1), 31-35.
Acknowledgements:
This research project was supported by
the German Ministry of Economics and
Technology (via AiF) and the FEI (For-
schungskreis der Ernhrungsindustrie
e.V., Bonn). Project AiF 15960 N.
dmz 19/2012 | 21
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Cheese is often acquired by the con-
sumer through the industrial sector in the
application as topping or ingredient in
ready-to-consume meals and convenience
products such as pizza and pasta as well as
cheese based products such as ready-to-
use grated cheese. Many of these products
require heating prior to consumption
during which the cheese develops thermo-
physical properties. Therefore, the beha-
vior of cheese during a heat treatment is of
major interest for the cheese maker since it
determines the properties of the final
product and eventually consumers
acceptance. The heat induced properties
are a composition of different attributes,
including meltability, flowability, flow resi-
stance, oiling-off and stretchability
(Guinee, 2002).
Stretchability an important
thermo-physical property
Stretchability is defined as the ten-
dency of heated cheese to form strings,
and/or sheets when extended uniaxially
(Guinee, 2002). Depending on the
application, stretchability can be conside-
red as quality or as defect (Richoux et al.,
2009). For instance, Raclette cheese that
shows pronounced stretchability is not
acceptable (Richoux et al., 2009); how-
ever, in most products, e.g. pizza, stretch-
ability is a desired property, which en-
hances consumers appeal for these
products (Gunasekaran & Ak, 2003).
Several methods
to assess stretchability
The determination of stretchability is of
practical relevance for creating innovative
cheese products as well as it is a practical
tool in terms of quality control. Neverthe-
less, stretchability is one of the most diffi-
cult properties to evaluate (Fife et al.,
2002). It is for this reason that a number of
methods have been proposed to define
stretchability. The most common method
is the Fork test, in which cheese is placed
on a pizza crust and heated. Subsequently,
a fork is inserted into the melted cheese
sample and raised vertically until all cheese
strands brake (U.S. Department of Agri-
culture, 1980). This method is prone to
many errors due to the fact that most of
the test parameters cannot be controlled,
e.g. at which place the fork is inserted into
the molten cheese mass (Fife et al., 2002).
Consequently, this method is subjective
and often shows differing results for the
same cheese (Fife et al., 2002). Further
methods have been proposed in order to
replace the Fork test. Ak & Gunasekaran
(1995) and Joshi et al. (2004) proposed
tests in which dumbbell shaped cheese
samples are stretched vertically and hori-
zontally until the sample brakes. In other
suggested methods a defined amount of
grated cheese is placed on a pizza crust,
heated and the precut crust is stretched
apart until all cheese strands break (Guinee
and O'Callaghan, 1997, Apostolopoulos,
1994). Fife et al. (2002) presented a
stretch test, where cheese plugs are
heated at a defined temperature and time
and are subsequently moved into a water-
jacketed tempered cup-holder. A hook-
shaped geometry is inserted into the
molten cheese mass and lifted vertically
until the cheese strands break or the maxi-
mum distance is reached. The load versus
distance is recorded during the measure-
ment, where the maximum load (Fmax) is
defined as the melt strength and the
stretch quality (SQ) as the load exerted on
the geometry at a certain distance. Repa-
ret and Nol (2003) modified this method
by using grated cheese as sample and an
8-arm shaped geometry (Reparet and
Nol, 2003).
A wide variety
of cheese is available
Mozzarella is the most common cheese
used as topping for pizza and pasta dishes
and other prepared meals due to its mild
Evaluation of a method to assess
stretchability of different cheese varieties
Cheese is used as topping or ingredient in a variety of food
products due to its versatile possibilities in application. For
the cheese producer, knowledge of the cheese characteristics,
especially the thermo-physical properties (e.g. stretchability),
is very important.
Katja Hartmann has a degree in Food Engineering
from the University of Hohenheim (Germany),
where she currently is working as a research assis-
tant at the Institute of Food Science and Biotechno-
logy. Her PhD studies focus on the influence of the
manufacturing process on the development of
functional and thermo-physical properties of diffe-
rent cheese varieties.
Katja Hartmann, Ravi Samudrala, Prof. Dr. Jrg Hinrichs;
University of Hohenheim, Institute of Food Science and
Biotechnology, Stuttgart, Germany
Special Edition
22 | dmz 19/2012
flavour and functional properties (Guinee
and O'Callaghan, 1997, Apostolopoulos,
1994). It is for this reason that the present-
ed methods were aligned for Mozzarella
cheese. Today, a wide variety of cheeses is
available (Guinee, 2002), which cover
different sensorial, textural and nutritional
demands. The use of other cheeses than
Mozzarella as topping on prepared meals,
for instance aromatic flavored cheeses
such as Appenzeller and Cheddar, is be-
coming increasingly popular. Due to
differences in the raw material as well as
the manufacturing process, these cheese
varieties exhibit different thermo-physical
properties. Therefore, the availability of an
objective and accurate method to measure
stretchability becomes more and more
important. Aim of this study was to modify
a method to measure stretchability in a
way that it becomes suitable for many
different cheeses. A second objective was
to select parameters that allow discrimina-
tion between the cheese varieties.
Material & methods
The stretchability of 9 different cheeses
(hard- and semi-hard and pasta filata
cheeses) was evaluated by applying the
method according to Reparet & Nol
(2003). 50 g of grated cheese was
weighted into a stainless-steel cup and
melted at different temperatures (60, 70,
80 C; temperatures of cheese on pre-
pared meals) in a water bath for 20 min.
The temperatures were chosen because
these are the temperatures of cheese on
prepared meals (Reparet and Nol, 2003).
The cups were subsequently transferred
into a water-jacketed cup holder attached
to an Instron Universal Testing Machine.
Different geometries (Figure 1) were
applied to measure the stretchability while
rising vertically with a speed of 500
mm*min-1. The maximum force (Fmax)
during the measurement was assessed.
The experiments were completely ran-
domized and differences among the
results were analyzed through ANOVA
and post-hoc Tukeys test (= 0.05). Data
analysis was carried out with SAS 9.2 for
Windows (SAS, 2008).
Results
In the present work the influence of
melting temperature and different geo-
metries on the stretchability of 9 cheeses
was examined. A typical stretch profile is
shown in Figure 1. The load is plotted
against the stretch distance. Fife et al.
Mean of melt strength (Fmax) and standard deviation
of the tested cheeses at 60, 70 and 80 C
(different superscripts in the same column are significantly different (P<0.05), n=3)
Mozzarella
Mozzarella light
Pizza cheese
(Edam, Tilsiter)
Edam
Gouda
Cheddar
Emmental
Appenzeller
alpine cheese
60 C 70C 80 C Fmax [N]
cheese 8-arm hook 8-arm hook 8-arm hook
4.6 0.9
b, c
1.6 0.1
e, f
2.1 0.4
c
1.3 0.0
c
1.0 0.1
e
0.6 0.1
f
4.4 0.9
b, c
3.6 0.4
b
2.3 0.2
c
1.6 0.1
c
2.5 0.1
a
1.6 0.1
a
8.1 0.6
a
4.7 0.2
a
6.2 1.0
a
2.4 0.1
a
1.6 0.1
b, c
1.1 0.2
c
5.2 0.2
b
2.8 0.3
b, c, d
3.5 0.4
b
2.1 0.3
b
1.8 0.2
b
0.4 0.1
b
5.2 0.2
b
3.3 0.3
b, c
3.4 0.4
c
1.5 0.1
c
1.4 0.1
c, d
0.9 0.1
d
2.1 0.2
d
1.3 0.1
f
1.0 0.0
d
0.6 0.1
d
0.5 0.0
f
0.3 0.0
g, h
3.3 0.6
c, d
2.3 0.4
d, e
2.2 0.3
c
1.6 0.1
c
1.1 0.0
d, e
0.8 0.0
e
2.8 0.1
d
1.6 0.1
e, f
0.9 0.1
d
0.6 0.1
d
0.4 0.0
f
0.3 0.0
h
4.7 0.3
b, c
2.6 0.2
c, d
1.1 0.1
d
0.6 0.1
d
0.5 0.1
f
0.4 0.1
g
Applied geometries to assess stretchability (from left to right: hooked-shaped geometry; 8-arm shaped geometry; t-bar shaped geometry)
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dmz 19/2012 | 23
AKTUELLES
Special Edition
(2003) suggested parting the profile in
two regions. The first region (R1) starts
with the measurement and ends when the
geometry leaves the molten cheese mass.
The second region (R2) covers the distance
from where the geometry leaves the
molten cheese mass until the measure-
ment ends. After the measurement starts,
the load is constantly increasing until it
reaches a maximum (Fmax). This parameter
is used to evaluate the stretchability. The
Fmax values for the analyzed cheeses
ob-tained with the hook and the 8-arm
geometry at 60, 70 and 80 C are present-
ed in the table. The results gained with the
t-bar shaped geometry did not show
sufficient results for the stretchability (data
not shown). The t-bar shaped geometry
did not lift enough cheese from the
sample. Furthermore, for cheeses with low
stretchability, e.g. Cheddar, the cheese
strands broke quickly after the measure-
ment started. The results obtained with
the hook and 8-arm geometry were repro-
ducible at all applied temperatures. How-
ever, the 8-arm geometry lifted larger
amounts of cheese from the sample com-
pared to the hook-shaped geometry
which is shown by higher Fmax values. In
Typical stretch pro-
file with (Fmax: melt
strength, (Emmen-
tal cheese, 60 C,
hook-shaped geo-
metry)
Conclusion
Stretchability is a major thermo-physical property of cheese. In this study, it was
shown that a hook-shaped geometry provides accurate information about the stret-
chability of different cheeses. The results can be summarized as follows:
The maximum load (Fmax) is a reliable parameter to assess stretchability
The method allows application of different temperatures
for various cheese varieties
Discrimination between cheese varieties according to their stretchability
is possible
References:
AK, M. M. & GUNASEKARAN, S. (1995) Measuring elongational properties of Mozzarella cheese. Journal of Texture Studies, 26, 147-160.
APOSTOLOPOULOS, C. (1994) Simple empirical and fundamental methods to determine objectively the stretchability of Mozzarella cheese. Journal of Dairy
Research, 61, 405-413.
FIFE, R. L., MCMAHON, D., J., & OBERG, C. J. (2002) Test for measuring the stretchability of melted cheese. Journal of Dairy Science, 85, 3539-3545
GUINEE, T. P. (2002) The functionality of cheese as an ingredient: A review. Australian Journal of Dairy Technology, 57, 79-91.
GUINEE, T. P., OCALLAGHAN, D. J. (1997) The use of a simple method for objective quantification of the stretchability of cheese on cooked pizza pies.
Journal of Food Engineering, 31, 147-161.
GUNASEKARAN, S. & AK, M. M. (2003) Cheese Rheology and Texture, CRC Press.
JOSHI, N. S., MUTHUKUMARAPPAN, K. & DAVE, R.I. (2004) Effects of reduced calcium, test temperature and storage on stretchability of part-skim mozzarella cheese.
Australian Journal of Dairy Technology, 59, 60-65.
REPARET, J. M. & NOL, Y. (2003) Relation between a temperature-sweep dynamic shear test and functional properties of cheeses. Lait, 83, 321-333.
RICHOUX, R., AUBERT, L., ROSET, G. & KERJEAN J. R. (2009) Impact of the proteolysis due to lactobacilli on the stretchability of Swiss-type cheese.
Dairy Science and Technology, 89, 31-41.
U.S. DEPARTMENT OF AGRICULTURE (1980) USDA Specifications for Mozzarella cheeses, Agriculture Marketing Service.
Acknowledgements:
This research project was supported
by the FEI (Forschungskreis der Ernh-
rungsindustrie e.V., Bonn), the AiF and
the Ministry of Economics and Tech-
nology (Project No.: 17068 N).
some cases this led to the fact that no
cheese-strands were formed when the
measurement started, so that an accurate
evaluation of the stretchability was not
possible. In contrast, it was observed that
the hook-shaped geometry lifted cheese in
a more comparable way to a fork.
Furthermore, the values in the table
show the influence of the temperature on
the Fmax values. With increased tempera-
ture decreased Fmax values were obtained
which is due to a softer and easier to
stretch cheese mass. This is consistent with
the results obtained by Fife et al. (2002).
Significant differences were obtained
for the hard and semi-hard cheeses and
the pasta filata cheeses at 80 C by apply-
ing the hook-shaped geometry. Moreover,
discrimination between the semi-hard
cheeses and mozzarella and mozzarella
light was possible in terms of the Fmax
values. Therefore, this method cannot
only be applied to evaluate the stretch-
ability but also in terms of differentiation
of cheese varieties.
AGRANA Fruit - a multinational company
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As international operating company offers AGRANA Fruit through current product
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a
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info@drinktec.com | Tel. +49 89 949-11318 | Fax +49 89 949-11319 D
September 1620, 2013
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15:25
26 | dmz 19/2012
COMPANY NEWS
Dairy giant
needed robust pumps
Arla Foods is the second largest dairy
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The advice given to us in the start-up
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Arla dairy Braband needs reliable and CIP/SIP com-
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