Hostname: page-component-6766d58669-88psn Total loading time: 0 Render date: 2026-05-19T18:58:13.550Z Has data issue: false hasContentIssue false
  • English
  • Français

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

Published online by Cambridge University Press:  20 September 2017

Susana Vargas Muñoz ,
Maykel González Torres ,
Francisco Quintanilla Guerrero  and
Rogelio Rodríguez Talavera
Susana Vargas Muñoz
Affiliation:
Departamento de Ingeniería Molecular de Materiales, Centro de Física Aplicada y Tecnología Avanzada, Universidad Nacional Autónoma de México, Boulevard Juriquilla 3001, Santiago de Querétaro, Querétaro, 76230, México
Maykel González Torres*
Affiliation:
Centro de Ciencias de la Complejidad, Universidad Nacional Autónoma de México, Ciudad de México, 04510, México
Francisco Quintanilla Guerrero
Affiliation:
Universidad Autónoma de Querétaro, Cerro de las Campanas s/n Santiago de Querétaro México, Querétaro, 76230, México
Rogelio Rodríguez Talavera
Affiliation:
Departamento de Ingeniería Molecular de Materiales, Centro de Física Aplicada y Tecnología Avanzada, Universidad Nacional Autónoma de México, Boulevard Juriquilla 3001, Santiago de Querétaro, Querétaro, 76230, México
*
*For correspondence; e-mail: mikegcu@gmail.com
Get access Rights & Permissions [Opens in a new window]

Abstract

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.

Keywords

Kineticscurdrennet cheesedynamic light scatteringaggregates

Information

Type
Research Article
Information
Journal of Dairy Research , Volume 84 , Issue 4 , November 2017 , pp. 479 - 483
Copyright
Copyright © Hannah Research Foundation 2017 

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

Article purchase

Temporarily unavailable

References

Bittante, G 2011 Modeling rennet coagulation time and curd firmness of milk. Journal of Dairy Science 94 5821–5832 Google Scholar
Bittante, G, Contiero, B & Cecchinato, A 2013 Prolonged observation and modelling of milk coagulation, curd firming, and syneresis. International Dairy Journal 29 115–123 CrossRefGoogle Scholar
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, 272–278 CrossRefGoogle Scholar
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 26 389–396 Google Scholar
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 31–41 CrossRefGoogle ScholarPubMed
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 5052–5067 Google Scholar
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 1–7 Google Scholar