Effect of cutting time, temperature, and calcium on curd moisture, whey fat losses, and curd yield by response surface methodology.

Effect of cutting time, temperature, and calcium on curd moisture, whey fat losses, and curd yield by response surface methodology. Research Abstract Details 

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Effect of cutting time, temperature, and calcium on curd moisture, whey fat losses, and curd yield by response surface methodology. Abstract Text:

C C Fagan,M Castillo,F A Payne,C P O'Donnell,D J O'Callaghan,

Response surface methodology was used to study the effect of temperature, cutting time, and calcium chloride addition level on curd moisture content, whey fat losses, and curd yield. Coagulation and syneresis were continuously monitored using 2 optical sensors detecting light backscatter. The effect of the factors on the sensors' response was also examined. Retention of fat during cheese making was found to be a function of cutting time and temperature, whereas curd yield was found to be a function of those 2 factors and the level of calcium chloride addition. The main effect of temperature on curd moisture was to increase the rate at which whey was expelled. Temperature and calcium chloride addition level were also found to affect the light backscatter profile during coagulation whereas the light backscatter profile during syneresis was a function of temperature and cutting time. The results of this study suggest that there is an optimum firmness at which the gel should be cut to achieve maximum retention of fat and an optimum curd moisture content to maximize product yield and quality. It was determined that to maximize curd yield and quality, it is necessary to maximize firmness while avoiding rapid coarsening of the gel network and microsyneresis. These results could contribute to the optimization of the cheese-making process.

Effect of cutting time, temperature, and calcium on curd moisture, whey fat losses, and curd yield by response surface methodology. Publishing Authors By Initials

CC Fagan,M Castillo,FA Payne,CP O'Donnell,DJ O'Callaghan,

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Effect of cutting time, temperature, and calcium on curd moisture, whey fat losses, and curd yield by response surface methodology. Journal Published:

PUBLICATION TYPE: Research Support, U.S. Gov't,

Journal: Journal of dairy science

VOLUME: 90

Page Numbers: 4499-512

Journal Abbreviation: J. Dairy Sci.

ISSN: 1525-3198

DAY: 20

MONTH: Oct

YEAR: 2007

Effect of cutting time, temperature, and calcium on curd moisture, whey fat losses, and curd yield by response surface methodology. Information

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LANGUAGE: eng

NlmUniqueID: 2985126

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AFFILIATION: Biosystems Engineering, UCD School of Agriculture, Food Science and Veterinary Medicine, University College Dublin, Dublin 4, Ireland. colette.fagan@ucd.ie

Country: United States

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MEDLINETA: J Dairy Sci

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