US Patent Number
7880881
Publication Date
2-1-2011
Abstract
A method is provided for improving the quality of cheese produced from a curd and whey mixture. The method comprises the steps of monitoring the curd and whey mixture during syneresis processing to collect color data, comparing the color data to a predetermined standard and terminating syneresis when the color meets the predetermined standard or, alternatively, analyzing the color data obtained to generate kinetic parameters that can be used to predict the end point of syneresis to improve control of curd moisture content.
Assignees
University of Kentucky Research Foundation, Lexington, KY (US)
Application Number
11/789,197
Filing Date
2007-04-24
Recommended Citation
Everard, Colm D.; O'Callaghan, Donal J.; O'Donnell, Colm P.; Fagan, Colleen C.; Castillo, Manuel; and Payne, Frederick Alan, "Method of Improving Cheese Quality" (2011). Biosystems and Agricultural Engineering Faculty Patents. 3.
https://uknowledge.uky.edu/bae_patents/3
