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5. Measuring and optimizing coagulation
Curd firmness at the cutting stage influences cheese yield and quality , with water content positively correlated with curd firmness.
This firmness cannot be accurately measured manually. Human intervention during the process, and more specifically during coagulation, is becoming increasingly rare, for reasons of hygiene, safety and the installation of so-called "closed" production vats.
5.1 Existing measurement principles
The first coagulation...
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Measuring and optimizing coagulation
Conclusion
Bibliography
Standards and norms
- - IDF Standard 157A:1997 -
- - IDF standard 157:2007 -
- - IDF standard 176:2002 -
- - IDF standard 199:2006 -
Official French method, published in the JORF (Journal Officiel de la République Française) by decree of January 20, 1981, for determining the quantitative and qualitative content of bovine chymosin and pepsin.
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Regulations
Decree of March 25, 1924 art. 24, modified by decree no. 69-475 of May 14, 1969 definishes the different types of animal rennet and derivatives, their composition in chymosin and pepsin.
Arrêté du 5 septembre 1989 relatif à l'emploi de préparations enzymatiques dans la fabrication de certaines denrées et boissons destinées à l'alimentation humaine. This decree concerns in particular...
Directory
Non-exhaustive list of the world's leading suppliers/producers of enzymatic coagulants
Laboratoires Abia, founded in 1872, based in Meursault, France : http://www.laboratoires-abia.com
Chr Hansen, founded in 1874, based in Horsholm, Denmark: http://www.chr-hansen.com
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