Skip to main content

A new study of the kinetics of curd production in the process of cheese manufacture

  • Susana Vargas Muñoz (a1), Maykel González Torres (a2), Francisco Quintanilla Guerrero (a3) and Rogelio Rodríguez Talavera (a1)

We studied the role played by temperature and rennet concentration in the coagulation process for cheese manufacture and the evaluation of their kinetics. We concluded that temperature is the main factor that determines the kinetics. The rennet concentration was unimportant probably due to the fast action of the enzyme chymosin. The Dynamic light scattering technique allowed measuring the aggregate's size and their formation kinetics. The volume fraction of solids was determined from viscosity measurements, showing profiles that are in agreement with the size profiles. The results indicate that the formation of the aggregates for rennet cheese is strongly dependent on temperature and rennet concentration. The results revealed that at 35·5 °C the volume fraction of solids has the maximum slope, indicating that at this temperature the curd is formed rapidly. The optimal temperature throughout the process was established. Second-order kinetics were obtained for the process. We observed a quadratic dependence between the rennet volume and the volume fraction of solids (curd), thereby indicating that the kinetics of the curd production should be of order two.

Corresponding author
*For correspondence; e-mail:
Hide All
Bittante, G 2011 Modeling rennet coagulation time and curd firmness of milk. Journal of Dairy Science 94 58215832
Bittante, G, Contiero, B & Cecchinato, A 2013 Prolonged observation and modelling of milk coagulation, curd firming, and syneresis. International Dairy Journal 29 115123
Giroux, H, Lanouette, G & Britten, M 2015 Effect of whey protein aggregates of various sizes on the formation and properties of rennet-induced milk gels. Food Hydrocolloids 45, 272278
Santillo, A, Bevilacqua, A, Corbo, M, Sevi, A, Sinigaglia, M & Albenzio, M 2014 Functional Pecorino cheese production by using innovative lamb rennet paste. Innovative Food Science and Emerging Technologies 26 389396
Scatassa, M, Gaglio, R, Macaluso, G, Francesca, N, Randazzo, W, Cardamone, C, Di Grigoli, A, Moschetti, G & Settanni, L 2015 Transfer, composition and technological characterization of the lactic acid bacterial populations of the wooden vats used to produce traditional stretched cheeses. Food Microbiology 52 3141
Stocco, G, Cipolat, C, Cecchinato, A, Calamari, L & Bittante, G 2015 Milk skimming, heating, acidification, lysozyme, and rennet affect the pattern, repeatability, and predictability of milk coagulation properties and of curd-firming model parameters: a case study of Grana Padano. Journal of Dairy Science 98 50525067
Vargas, S, Quintanilla, F, González, M, Carreón, M & Rodríguez, R 2016 Transformation kinetics of fermented milk using Lactobacillus casei (Lc1) and Streptococcus thermophilus: comparison of results with other Inocula. Journal of Dairy Research 1 17
Recommend this journal

Email your librarian or administrator to recommend adding this journal to your organisation's collection.

Journal of Dairy Research
  • ISSN: 0022-0299
  • EISSN: 1469-7629
  • URL: /core/journals/journal-of-dairy-research
Please enter your name
Please enter a valid email address
Who would you like to send this to? *



Full text views

Total number of HTML views: 0
Total number of PDF views: 0 *
Loading metrics...

Abstract views

Total abstract views: 0 *
Loading metrics...

* Views captured on Cambridge Core between <date>. This data will be updated every 24 hours.

Usage data cannot currently be displayed