![]() |
Fat & Protein Losses from cheddar cheese |
Post Reply ![]() |
Author | |
Anthony Best ![]() Guest Group ![]() |
![]() ![]() ![]() ![]() ![]() 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.
|
|
![]() |
|
Sponsored Links | |
![]() |
|
Mike ![]() Guest Group ![]() |
![]() ![]() ![]() ![]() ![]() |
I will respond shortly if there are no posts in the next few days.
|
|
![]() |
|
DairyScience Admin ![]() Guest Group ![]() |
![]() ![]() ![]() ![]() ![]() |
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'? |
|
![]() |
|
Anthony Best ![]() Guest Group ![]() |
![]() ![]() ![]() ![]() ![]() |
Q: Can I confirm that you are asking about stirring on the 'belt'?
A: Yes |
|
![]() |
|
Mike ![]() Guest Group ![]() |
![]() ![]() ![]() ![]() ![]() |
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. |
|
![]() |
Post Reply ![]() |
|
Tweet
|
Forum Jump | Forum Permissions ![]() You can post new topics in this forum You can reply to topics in this forum You cannot delete your posts in this forum You cannot edit your posts in this forum You cannot create polls in this forum You cannot vote in polls in this forum |