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Fat & Protein Losses from cheddar cheese

Printed From: Dairy Science and Food Technology
Category: Cheese yield
Forum Name: Cheese yield
Forum Description: Discussion of cheese yield
URL: https://www.dairyscience.info/forum/forum_posts.asp?TID=17
Printed Date: 07 Dec 2019 at 9:36am
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Topic: Fat & Protein Losses from cheddar cheese
Posted By: Guests
Subject: Fat & Protein Losses from cheddar cheese
Date 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.



Replies:
Posted By: Guests
Date Posted: 19 Mar 2010 at 6:38pm
I will respond shortly if there are no posts in the next few days.


Posted By: Guests
Date 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'?


Posted By: Guests
Date Posted: 19 Mar 2010 at 6:39pm
Q: Can I confirm that you are asking about stirring on the 'belt'?

A: Yes



Posted By: Guests
Date 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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