Cited by 119Advanced Scientific Research MethodsProteins in Food SystemsFood Nutrient Composition and Product Development

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Effect of Rennet Coagulation Time on Composition, Yield, and Quality of Reduced-Fat Cheddar Cheese

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Johnson, M.E., Chen, C.M., Jaeggi, J.J.·2001·Journal of Dairy Science

DOI 10.3168/jds.s0022-0302(01)74562-6

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Abstract

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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“The cheesemaking process parameters, such as gel firmness at cutting, curd size, or stirring intensity, might be more influential than the FA profile (Johnston et al., 1998; Johnson et al., 2001; Summer et al., 2003).”

Authors: Johnson, M. E., Chen, C. M., & Jaeggi, J. J.
Affiliations: University of Wisconsin–Madison (US)
ORCID: Johnson, M.E.
Jaeggi, J.J.
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)
DOI: 10.3168/jds.s0022-0302(01)74562-6
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: www.elsevier.com/tdm/userlicense/1.0/ (tdm)
www.elsevier.com/open-access/userlicense/1.0/ (vor, 6467 d)
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 Nutrient Composition and Product Development
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

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Effect of Rennet Coagulation Time on Composition, Yield, and Quality of Reduced-Fat Cheddar Cheese

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