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Fat & Protein Losses from cheddar cheese

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Anthony Best View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Anthony Best Quote  Post ReplyReply Direct Link To This Post Topic: Fat & Protein Losses from cheddar cheese
    Posted: 19 Mar 2010 at 6:38pm
Using a draining belt to aid mositure reduction in cheddar cheese making, what is the effect on losses when stirring the curd immediately after whey separation then letting it settle for another 5 to ten minutes and then stirring (mechanical stirring) again before allowing to cheddar for a 200mm bed of curd.
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Mike View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Mike Quote  Post ReplyReply Direct Link To This Post Posted: 19 Mar 2010 at 6:38pm
I will respond shortly if there are no posts in the next few days.
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DairyScience Admin View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote DairyScience Admin Quote  Post ReplyReply Direct Link To This Post Posted: 19 Mar 2010 at 6:39pm
This is an interesting query and I am sorry that you have not yet received an answer.

Can I confirm that you are asking about stirring on the 'belt'?
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Anthony Best View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Anthony Best Quote  Post ReplyReply Direct Link To This Post Posted: 19 Mar 2010 at 6:39pm
Q: Can I confirm that you are asking about stirring on the 'belt'?

A: Yes

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Mike View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Mike Quote  Post ReplyReply Direct Link To This Post Posted: 19 Mar 2010 at 6:40pm
Curd firmness at cutting definitely has an effect on moisture, cheese yield and composition.

It would be expected that how and when curd is stirred on a drainage belt would also effect fat and protein losses. I have my own views on what these effects should be but I have not been involved in either industrial or pilot scale trials. Hopefully others in due course will share their experiences.
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