Effect of various cutting and stirring conditions on curd particle size and losses of fat to the whey during Cheddar cheese manufacture in Ost vats

International Dairy Journal

Volumn 8, Issue 4, 1998, Pages 281-288

  Johnston, K A ^a   Luckman, M S ^a   Lilley, H G ^b   Smale, B M ^b  

^a NEW ZEALAND DAIRY RESEARCH INSTITUTE   (New Zealand)

^b Alpine Dairy Products Ltd   (New Zealand)

Author keywords

Cheddar; Curd particle size; Cut speed ramp up rate; Cutting; Ost vat; Overfilling; Stirring; Yield

Indexed keywords

CHEESE; FOOD PROCESSING; WHEY;

EID: 0032047370     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0958-6946(98)00050-8     Document Type: Article

References (4)

1. International Dairy Federation (1991) Factors affecting the yield of cheese. IDF Special Issue No. 9301. International Dairy Federation, Brussels.
2. Johnston, K. A., Dunlop, F. P. and Lawson, M. F. (1991) Effects of speed and duration of cutting in mechanized Cheddar cheesemaking on curd particle size and yield. Journal of Dairy Research 58, 345-354.
3. Lucey, J. and Kelly, J. (1994) Cheese yield. Journal of the Society of Dairy Technology 47(1), 1-14.
4. Whitehead, H. R. and Harkness, W. L. (1954) The influence of variations in cheese-making procedure on the expulsion of moisture from Cheddar cheese curd. Australian Journal of Dairy Technology 9, 103-107.