Effect of milk fat concentration and gel firmness on syneresis during curd stirring in cheese-making |
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| Authors: | MJ Mateo CD Everard CC Fagan CP O'Donnell M Castillo FA Payne DJ O'Callaghan |
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| Affiliation: | 1. Teagasc, Moorepark Food Research Centre, Fermoy, Co., Cork, Ireland;2. Biosystems Engineering, UCD School of Agriculture, Food Science and Veterinary Medicine, University College Dublin, Ireland;3. Biosystems and Agricultural Engineering, 128 C.E. Barnhart Building, Lexington, KY, USA;2. Department of Veterinary Medicine, University of Sassari, Via Vienna 2, 07100 Sassari, Italy;1. Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland;2. School of Food and Nutritional Sciences, University College, Cork, Ireland;1. Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova (Padua), 35020 Legnaro (PD), Italy;2. Department of Veterinary Science, University of Parma, 43126 Parma, Italy |
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| Abstract: | An experiment was undertaken to investigate the effect of milk fat level (0%, 2.5% and 5.0% w/w) and gel firmness level at cutting (5, 35 and 65 Pa) on indices of syneresis, while curd was undergoing stirring. The curd moisture content, yield of whey, fat in whey and casein fines in whey were measured at fixed intervals between 5 and 75 min after cutting the gel. The casein level in milk and clotting conditions was kept constant in all trials. The trials were carried out using recombined whole milk in an 11 L cheese vat. The fat level in milk had a large negative effect on the yield of whey. A clear effect of gel firmness on casein fines was observed. The best overall prediction, in terms of coefficient of determination, was for curd moisture content using milk fat concentration, time after gel cutting and set-to-cut time (R2 = 0.95). |
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