My watch list
my.chemeurope.com  
Login  

Kinetics of moisture loss during stirring of cheese curds produced from standardised milks of cows on pasture or indoor feeding systems

This study compared the in‐vat moisture loss kinetics under fixed cheesemaking conditions during 75 min of stirring of curds prepared from protein‐standardised milks produced from indoor cows fed total mixed ration (TMR), or outdoor cows fed grass only (GRA) or grass mixed with clover (CLO). Relative curd moisture as a function of time was fitted to different empirical equations, of which a logarithmic function gave the best fit to the experimental data. The moisture loss rate constant (k/min) was found to be similar for curds from protein‐standardised TMR, CLO and GRA milks, showing minimal feed‐induced variations in syneresis.

Authors:   Ram R Panthi, Alan L Kelly, Deirdre Hennessey, Stephen McAuliffe, Maria Mateo, Colm O'Donnell, Donal J O'Callaghan, Jeremiah J Sheehan
Journal:   International Journal of Dairy Technology
Year:   2017
Pages:   n/a
DOI:   10.1111/1471-0307.12489
Publication date:   21-Dec-2017
Facts, background information, dossiers
  • kinetics
  • cheeses
More about Wiley
Your browser is not current. Microsoft Internet Explorer 6.0 does not support some functions on Chemie.DE