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

Ram R. Panthi; Alan L. Kelly; Deirdre Hennessy; Stephen McAuliffe; Maria Mateo; Colm O'Donnell; Donal J. O'Callaghan; Jeremiah J. Sheehan

doi:10.1111/1471-0307.12489

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

Ram R. Panthi
, Alan L. Kelly
, Deirdre Hennessy
, Stephen McAuliffe
, Maria Mateo
, Colm O'Donnell
, Donal J. O'Callaghan
, Jeremiah J. Sheehan

School of Food and Nutritional Sciences

Teagasc - Irish Agriculture and Food Development Authority
Queen's University Belfast
UCD Schools of Biosystems and Food Engineering

Research output: Contribution to journal › Article › peer-review

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.

Original language	English
Pages (from-to)	663-672
Number of pages	10
Journal	International Journal of Dairy Technology
Volume	71
Issue number	3
DOIs	https://doi.org/10.1111/1471-0307.12489
Publication status	Published - Aug 2018

Keywords

Cheese curd moisture loss
Herd diet
Milk composition
Model
Standardisation

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10.1111/1471-0307.12489

Cite this

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title = "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.",

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AU - Panthi, Ram R.

AU - Kelly, Alan L.

AU - Hennessy, Deirdre

AU - McAuliffe, Stephen

AU - Mateo, Maria

AU - O'Donnell, Colm

AU - O'Callaghan, Donal J.

AU - Sheehan, Jeremiah J.

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N2 - 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.

AB - 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.

KW - Cheese curd moisture loss

KW - Herd diet

KW - Milk composition

KW - Model

KW - Standardisation

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JF - International Journal of Dairy Technology

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ER -

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

Abstract

Keywords

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