Journal of Dairy Science
Volume 91, Issue 7 , Pages 2575-2582 , July 2008

Effects of Cutting Intensity and Stirring Speed on Syneresis and Curd Losses During Cheese Manufacture

  • C.D. Everard

      Affiliations

    • Teagasc, Moorepark Food Research Centre, Fermoy, Co. Cork, Ireland
    • Corresponding Author InformationCorresponding author.
    • ,
  • D.J. O’Callaghan

      Affiliations

    • Teagasc, Moorepark Food Research Centre, Fermoy, Co. Cork, Ireland
    • ,
  • M.J. Mateo

      Affiliations

    • Teagasc, Moorepark Food Research Centre, Fermoy, Co. Cork, Ireland
    • Biosystems Engineering, School Agriculture, Food Science and Veterinary Medicine, University College Dublin, Earlsfort Terrace, Dublin 2, Ireland
    • ,
  • C.P. O’Donnell

      Affiliations

    • Biosystems Engineering, School Agriculture, Food Science and Veterinary Medicine, University College Dublin, Earlsfort Terrace, Dublin 2, Ireland
    • ,
  • M. Castillo

      Affiliations

    • Department of Biosystems and Agricultural Engineering, University of Kentucky, 128C.E. Barnhart Building, Lexington 40546-0276
    • ,
  • F.A. Payne

      Affiliations

    • Department of Biosystems and Agricultural Engineering, University of Kentucky, 128C.E. Barnhart Building, Lexington 40546-0276

Received 21 August 2007 ,Accepted 18 March 2008.

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PII: S0022-0302(08)71131-7

doi: 10.3168/jds.2007-0628

Journal of Dairy Science
Volume 91, Issue 7 , Pages 2575-2582 , July 2008

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