Effect of different curd-washing methods on the insoluble Ca content and rheological properties of Colby cheese during ripening

摘要: Abstract A curd-washing step is used in the manufacture of Colby cheese to decrease residual lactose content and, thereby, potential formation excessive levels lactic acid. The objective this study was investigate effect different washing methods on Ca equilibrium and rheological properties cheese. Four were performed. One method batch (BW), where cold water (10°C) added vat, with without stirring, curds contact for 5min. other continuous (CW), or rinsed continuously running approximately 7min allowed drain immediately. Both a similar volume water. manufacturing pH values all 4 treatments. insoluble (INSOL) measured by juice acid-base titration small amplitude oscillatory rheology. at 1 d significantly higher CW (0.06–0.11%) than BW cheeses (∼0.02%). acid 2 12 wk cheeses. No differences total found. Cheese increased during ripening from 5.1 5.4. INSOL occurred, although steady increase took place. initial as percent ranged 75 78% affected method. Stirring did not have significant ripening. Batch-washed had contents first maximum loss tangent (meltability index) compared those In conclusion, curd lactose, acid, meltability,