Effect of a Coagulation Monitoring Device on Experimental Cheese Yield

Six strain gauges mounted on a motordriven oscillating arm were used to monitor the coagulation force on six stainless steel probes 5 cm in diameter. At the time of enzyme addition, probes were lowered into the milk, where they oscillated between 5 and 7.s cm below the surface at 10 cpm. Increased viscosity during coagulation exerted an increasing force on the probes. Signals from the strain gauges were standardized, amplified, and recorded by a strip chart recorder or entered into a personal computer. The cut point was reached when the output approached 85 mV. Experimental direct acid stirred curd cheese was manufactured to determine the effect of oscillating probes in small research vessels on cheese yield. Control vats had no probes. There were nine replications of each treatment in a randomized block design for a total of 18 vats. Cheese was analyzed for total solids and yield from the cheese press. Lower DM yield and higher moisture were observed in cheeses produced in vats containing oscillating probes throughout coagulation but removed prior to cutting.