Effect of Cutting Time, Temperature, and Calcium on Curd Moisture, Whey Fat Losses, and Curd Yield by Response Surface Methodology

Response surface plots for the effect of independent variables CaCl₂ addition level, temperature, and cutting time on total whey fat losses (a, b, c), curd moisture content at 85min after cutting (d, e, f), and curd yield on a wet basis (g, h, i).

Response surface plots for the effect of independent variables CaCl₂ addition level, temperature, and cutting time on curd yield on a dry basis (a, b, c) and curd fat retention (d, e, f).

Response surface plots for the effect of independent variables CaCl₂ addition level, temperature, and cutting time on optical parameters derived from the large field of view light backscatter sensor: t_max (a), t_2max (b), t_2min (c) and ΔR_syn (d, e, f), where t_max = time to the first maximum of R′; t_2max = time to the first maximum of R″; t_2min = time to the first minimum of R″; and ΔR_syn = percentage decrease in R from t_s(o) to t_s(85).