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Effect of Curd Healing Time on Stirred Curd Cheese Yield¹

University of Kentucky, Lexington 40546-0215

ABSTRACT

Cheese was manufactured with variable heal times to determine the effect of curd healing time on stirred curd cheese yield. A randomized complete block design with three treatments (vat healing times from cut to cook) was replicated six and four times in studies 1 and 2, respectively, for a total of 30 vats of stirred curd cheese. In study 1, heal times of 15, 22, and 29 min were used in manufacturing cheese. Curd was not healed or healed 15 or 30 min in study 2. Cooking curd immediately after cutting resulted in significantly lower moisture content in cheese, lower raw cheese yields, and higher fat loss into whey. Healing cheese curd 15 min or longer decreased syneresis, resulting in higher moisture cheese and increased raw cheese yield. Heal time extended to 30 min resulted in a significantly smaller loss of fat into whey. Healing time had a significant effect on moisture retention, fat loss, and raw cheese yield.

¹ This manuscript (88-5-44) is published with the approval of the Director of the Kentucky Experimental Station.