The DOI matches its Crossref record; 24 of the 26 references it cites were found in a registry or an index.
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.”
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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Tripaldi, C., Palocci, G., Giovanni, S. D., Iacurto, M., Steri, R., Campagna, M. C., Russo, C. D., & Zottola, T. (2021) · Italian Journal of Food Science · doi:10.15586/ijfs.v33i4.2026 · Cited by 1
“In cheese from animal rennet, the parameters of milk clotting activity are related to cheese yield; it was demonstrated that a faster coagulation time and firmer curd were positively correlated with cheese yield (Aleandri et al., 1989; Johnson et al., 2001; Ng-Kwai-Hang et al., 1989; Okigbo et al., 1985; Pretto et al.…”
BackgroundFerreira, T. G. (2011) · UKnowledge (University of Kentucky) · Cited by 1
Enzymatic Gelation of Milk, Curd Draining and Cheese Yields
Bauland, J., ROUSTEL, S., FAIVELEY, M., Famelart, M., & Croguennec, T. (2024) · doi:10.1002/9781394312405.ch4 · Cited by 1
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Hill, A. R. (2007) · Elsevier eBooks · doi:10.1533/9781845693053.2.252
Dietary and serum biochemical analyses in a dairy herd with increased acidity of fresh milk.
Alekish, M. O., & Ismail, Z. B. (2015) · ABAH Bioflux
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Bi, W., Zhao, G., Wang, G., Zhang, B., Lu, S., Liu, H., Li, J., & Chen, L. (2017) · International Conference on Material Science, Energy and Environmental Engineering (MSEEE) · doi:10.2991/mseee-17.2017.12
Henzl, V., Falta, D., Navrátil, S., & Lategan, F. S. (2018) · Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis · doi:10.11118/actaun201866051135
“The RCT is significantly (p 0.01) associated with the processing quality of milk and influences the process of cheese making, cheese yield and cheese quality (Johnson et al., 2001).”
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Talib, M., Abubakar, M., & Jideani, A. I. O. (2007) · Journal of Food and Dairy Sciences · doi:10.21608/jfds.2007.204673
“A longer rennet coagulation time (firmer coagulum at cutting) resulted in an increase in cheese moisture as well as an increase in cheese yield (Johnson et al., 2001).”
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Gadein, K. A., Mustafa, S. E., Babiker, W. A. M., & Abuagla, M. A. A. (2025) · Journal of Food Quality · doi:10.1155/jfq/7868250
The effect of curd cutting time and coagulants on the efficiency of cheesemaking
Stocco, G., Casali, D., Valoppi, D., Tedeschi, I., Concar, E., Lantz, S., Goodwins, J., & Cipolat‐Gotet, C. (2026) · Journal of Dairy Science · doi:10.3168/jds.2026-28341
González-Pérez, P., Gutiérrez‐Méndez, N., Olivas, G. I., Acosta‐Muñiz, C. H., & Sepulveda, D. R. (2026) · Food and Humanity · doi:10.1016/j.foohum.2026.101388
Metadata
- 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 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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