Orlyuk Y. Thermophysical Characteristics of Cheese Grain Curd Obtaining and Developing of New Cheesemaking Machine's Design.

The dissertation operation is devoted to the problem of defining the thermophysical characteristics of cheese grain curd, raising the efficiency of heat exchange processes when obtaining. To receive the objective data necessary for developing new cheesemaking machine's design, the methods of integrated researches for defining the thermophysical characteristics of working mixture in a cheesemaking machine, together with its rheological properties, has been made. The influence of cheesemaking machine's design upon the heat exchange process has also been studied. The equation in criteria form has been made to describe the heat exchange process which ensures the obtaining of high quality cheese grain curd. The use of geometrical simplexes ascertained and empiric equation made has enabled to develop the new design of cheesemaking machines their volume from 1000 to 15000 l, making it possible to raise the final product's output and to improve its quality. Key words: cheese, cheese grain curd, cheesemaking ma chine, heat exchange, thermophysical characteristic, density, working mixture.