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

Abstract

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.

Effect of pasture versus indoor feeding regimes on the yield, composition, ripening and sensory characteristics of Maasdam cheese

“…Details of methods of collection and milk standardization have been described by Panthi et al . (). The Maasdam cheesemaking process from the standardized and pasteurised milk was as described by Lamichhane et al .…”

“…This eliminates the confounding effect of compositional differences of milk on cheesemaking and on the final cheese composition. Details of methods of collection and milk standardization have been described by Panthi et al (2018). The Maasdam cheesemaking process from the standardized and pasteurised milk was as described by Lamichhane et al (2018a).…”

Response surface methodology modeling of protein concentration, coagulum cut size, and set temperature on curd moisture loss kinetics during curd stirring

“…Prediction of in-vat curd moisture content using an empirical model is currently of interest (Panthi et al, 2018). The present study demonstrates various profiles of curd moisture loss depending on curd size and set temperature, emphasizing the requirement of a model that can explain the curd moisture loss under variable conditions.…”

“…Curd moisture contents were determined in triplicate using a hot air oven method as described by Mateo et al (2009a). Relative curd moisture (RCM) content was calculated as described by Panthi et al (2018), and RCM data were fitted to the following empirical equation:…”

“…An understanding of such interactive effects on moisture loss from curd when concentrated milk is used is particularly desirable because this determines the combination of conditions that can be used to achieve consistency in curd moisture levels during stirring. Panthi et al (2018) showed that, under constant pH and temperature conditions, curd moisture loss after cutting follows a power law trend. It is also known that less whey expulsion occurs at lower temperatures (Castillo et al, 2006;Giroux et al, 2014).…”