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Variation of Laboratory Cheesemaking Procedures.

C L Hicks1, J O'Leary1, E B Aylward1

  • 1Food Science Section, Department of Animal Science, University of Kentucky, Lexington, Kentucky 40546.

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Direct-acid-set cheese manufacturing shows less yield variability than Cheddar or cottage cheese. This method offers greater consistency and efficiency, especially in smaller vats for experimental designs.

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Area of Science:

  • Dairy Science
  • Food Manufacturing Technology

Background:

  • Cheese production involves various manufacturing processes and vat sizes, influencing yield consistency.
  • Variability in cheese yield can impact experimental design and production efficiency.

Purpose of the Study:

  • To compare the yield variability of Cheddar, cottage, and direct-acid-set cheeses.
  • To evaluate the impact of vat size (7-kg and 390-kg) on cheese yield variability.
  • To determine the most consistent cheese manufacturing method for experimental applications.

Main Methods:

  • Comparative analysis of cheese yield coefficients of variation.
  • Manufacturing cheese in different vat sizes (7-kg and 390-kg).
  • Utilizing direct-acid-set, Cheddar, and cottage cheese production methods.

Main Results:

  • Direct-acid-set cheese exhibited the lowest yield variability (0.91% coefficient of variation).
  • Cottage cheese showed the highest variability (4.69%) in 7-kg vats due to extensive curd manipulation.
  • Cheddar cheese in 7-kg vats had 1.79% variability, while in 390-kg vats, it was 1.98%.

Conclusions:

  • Direct-acid-set cheese production offers superior yield consistency compared to Cheddar and cottage cheese.
  • The direct-acid-set method is advantageous for experimental designs requiring reduced replication variation.
  • Smaller vat systems, particularly with direct-acid-set cheese, can increase daily production capacity.