Effect of rennet coagulation time on composition, yield, and quality of reduced-fat Cheddar cheese
Open accessAbstract
This study compared the effect of coagulum firmness at cutting on composition of 50% reduced-fat Cheddar cheese. Coagulum firmness was determined by subjective evaluation by the cheese maker. Three firmness levels were tested, and these corresponded to average times of coagulant addition to cutting the curd of 25, 48, and 65 min. A slow acid-producing culture was used, and ripening times were altered to give similar curd pH values throughout cheese making. A longer rennet coagulation time (firmer coagulum at cutting) resulted in an increase in cheese moisture as well as an increase in cheese yield. The percentages of fat recovered in the cheese decreased with increasing curd firmness. The percentage of nitrogen recovered in the cheese was similar among the treatments. The amount of whey collected from the curd after milling increased as the coagulum firmness at cutting increased. Higher moisture content and lower pH of cheese made from the firmer curd at cutting contributed to softer, smoother-bodied cheeses, but the Cheddar flavor intensity was not affected.
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If the gel is left for a longer time before cutting, the moisture content of the cheese is higher.
“If the gel is left for a longer time before cutting, the moisture content of the cheese is higher.”
From Invited review: perspectives on the basis of the rheology and texture properties of cheese. (2003) · cites this paper as Johnson et al., 2001
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- Authors
- Johnson, M. E., Chen, C. M., & Jaeggi, J. J.
- Affiliations
- University of Wisconsin–Madison (US)
- Venue
- Journal of Dairy Science
- Publisher
- American Dairy Science Association
- Published
- 2001-05
- Volume
- 84
- Issue
- 5
- Pages
- 1027-1033
- ISSN
- 0022-0302 (ISSN-L)
- OpenAlex
- W1965737899
- Cited by
- 119
- References
- 26
- Citations by year
- 2026: 2 · 2025: 4 · 2024: 5 · 2023: 5 · 2022: 6 · 2021: 7 · 2020: 1 · 2019: 6 · 2018: 3 · 2017: 9 · 2016: 7 · 2015: 3 · 2014: 4 · 2013: 5 · 2012: 3
- FWCI
- 5.47
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Licence
- Locations
- Journal of Dairy Science (publishedVersion)
- PubMed (publishedVersion)
- Funders
- University of Wisconsin-Madison
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Advanced Scientific Research Methods
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Keywords
- rennet coagulation time, cheese yield, cheese moisture content, fat recovery, nitrogen recovery, cheese texture, ripening time
- MeSH terms
- Cheese, Dietary Fats, Food Handling, Food Technology, Chymosin, Rheology, Sensation, Taste, Time Factors, Lactic Acid
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
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