Cold, sticky and tough - Cryogenic grinding improves breaking properties

Sticky, tough or elastic samples are generally difficult to pulverize. Cheese, for example, can be ground with a knife mill but only to a final fineness of about 1 – 2 mm which is not small enough for most analysis techniques. Sweets, on the other hand, often consist of various components like elastic foamy sugar with a sticky, liquid filling. If these types of sample are not embrittled before grinding, they tend to clog the mill. Cryogenic treatment, however, improves the breaking properties of cheese or candy so that even elastic materials can be successfully pulverized.