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Topic - Fat & Protein Losses from cheddar cheese
Posted: 19 Mar 2010 at 6:40pm By Mike
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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