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Impact of cheese milk cold storage on milk coagulation properties, calcium contents, and cheese yield.

Institutional Repository Agroscope

Guggisberg D., Loosli S., Blaser C., Badertscher R., Schmidt R.

Impact of cheese milk cold storage on milk coagulation properties, calcium contents, and cheese yield.

International Dairy Journal, 134, 2022, 1-9.

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This study evaluated the impact of storage conditions (time, 0-48 h; temperature, 4-16°C) of raw cheese milk on coagulation properties using diffusion wave spectroscopy. Specifically, rennet coagulation time (RCT) and curd firmness were affected by storage time and temperature. At 4-8°C, the RCT increased with the storage time 24-48 h compared with the control, while curd firmness decreased. Cheese yield decreased remarkably at 8°C and 24 h. At 12°C, only the RCT increased at 48 h, while curd firmness decreased remarkably. A different finding was discovered at 16°C: after a small RCT increase at 24 h, a significant decrease at 48 h was found, even though the pH was constant. Conversely, curd firmness was not significantly affected. Parallel to this study, free Ca2+ was analysed during cold storage, and the results were compared with total calcium analysis in whey.

ISSN Print: 0958-6946
ISSN Online: 0958-6946
Digital Object Identifier (DOI): https://doi.org/10.1016/j.idairyj.2022.105465
ID pubblicazione (Codice web): 50097 Inviare via e-mail

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Impact of cheese milk cold storage on milk coagulation properties, calcium contents, and cheese yield.

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