Effect of rennet coagulation time on composition, yield, and quality of reduced-fat cheddar cheese

Journal of Dairy Science
M E JohnsonJ J Jaeggi

Abstract

This study compared the effect of coagulum firmness at cutting on composition of 50% reduced-fat Cheddar cheese. Coagulum firmness was determined by subjective evaluation by the cheese maker. Three firmness levels were tested, and these corresponded to average times of coagulant addition to cutting the curd of 25, 48, and 65 min. A slow acid-producing culture was used, and ripening times were altered to give similar curd pH values throughout cheese making. A longer rennet coagulation time (firmer coagulum at cutting) resulted in an increase in cheese moisture as well as an increase in cheese yield. The percentages of fat recovered in the cheese decreased with increasing curd firmness. The percentage of nitrogen recovered in the cheese was similar among the treatments. The amount of whey collected from the curd after milling increased as the coagulum firmness at cutting increased. Higher moisture content and lower pH of cheese made from the firmer curd at cutting contributed to softer, smoother-bodied cheeses, but the Cheddar flavor intensity was not affected.

References

Jun 3, 1998·Applied and Environmental Microbiology·D LowJ R Broadbent

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Citations

Sep 11, 2008·Genetics·Anna-Maria TyriseväMatti Ojala
Jun 14, 2017·Physical Chemistry Chemical Physics : PCCP·Nico CarlMatthias Karg
Nov 21, 2017·Journal of Dairy Science·M E Johnson
Oct 16, 2004·Journal of Dairy Science·B K NelsonD M Barbano
Jan 27, 2004·Journal of Dairy Science·D S BanavaraS A Rankin
Sep 18, 2004·Journal of Dairy Science·S Govindasamy-LuceyJ A Lucey
Oct 5, 2002·Journal of Dairy Science·A Olabi, D M Barbano
Jul 21, 2004·Journal of Dairy Science·B K Nelson, D M Barbano
Mar 22, 2005·Journal of Dairy Science·J J JaeggiM E Johnson
Oct 2, 2012·Journal of Dairy Science·G BittanteA Cecchinato
Jun 28, 2011·Journal of Dairy Science·G BittanteM De Marchi
Jul 1, 2009·Comprehensive Reviews in Food Science and Food Safety·Mark E JohnsonRaj G Narasimmon
Apr 13, 2021·Food Science & Nutrition·Hanen GhamguiSemia Ellouze-Chaâbouni
Jan 7, 2010·Journal of Agricultural and Food Chemistry·Christian Lyndgaard HansenFrans van den Berg

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