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

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