Effects of speed and duration of cutting in mechanized Cheddar cheesemaking on curd particle size and yield

• Published in: Journal of dairy research 1991-08, Vol.58 (3), p.345-354
• Main Authors: Johnston, Keith A., Dunlop, Frank P., Lawson, Michael F.
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; Cheddar cheese; cheese vats; cheesemaking; curd; cutting; damrow cheese vats; duration; Food industries; Fundamental and applied biological sciences. Psychology; Milk and cheese industries. Ice creams; milk fat; Original Articles; particle size; rotational speed; water content; whey
• ISSN: 0022-0299; 1469-7629
• DOI: 10.1017/S0022029900029927

The speed and duration of cutting the coagulum were varied during the commercial manufacture of Cheddar cheese in nine Damrow cheese vats on each of 3 consecutive days. The effects of the variations were assessed by determining the curd particle size distribution and fat and fines losses into the whey at draining. Short durations of cutting at slow speeds produced small curd particles and high fat losses into the whey. As the duration and/or speed of cutting was increased, average curd particle size increased while fat losses into the whey decreased. A maximum particle size and minimum fat level were reached after the Damrow's knife panels had completed approximately 37 revolutions. Further increases in speed and/or duration of cutting decreased curd particle size. Fat losses did not increase significantly. The hypothesis suggested to explain the results of these trials is that curd particle size is determined not by the cutting programme alone, but by a combination of the speed and duration of cutting and the subsequent speed of stirring prior to cooking. Fat losses in the whey are also influenced by this combination. Based on this hypothesis, a model is proposed which explains how variation in cutting speed and duration, followed by a constant stirring speed, determines curd particle size distribution in a Damrow cheese vat. Implications of the present findings in relation to cheese yield (losses of fat and fines into the whey) are discussed.