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Fat & Protein Losses from cheddar cheese |
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Mike 
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 Topic: Fat & Protein Losses from cheddar cheesePosted: 19 Mar 2010 at 6:40pm |
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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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Anthony Best
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Posted: 19 Mar 2010 at 6:39pm |
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Q: Can I confirm that you are asking about stirring on the 'belt'?
A: Yes |
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DairyScience Admin
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Posted: 19 Mar 2010 at 6:39pm |
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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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Mike
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Posted: 19 Mar 2010 at 6:38pm |
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I will respond shortly if there are no posts in the next few days.
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Anthony Best
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Posted: 19 Mar 2010 at 6:38pm |
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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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