The effect of curd cutting time and coagulants on the efficiency of cheesemaking

maximizing fat and protein recovery and resulting in the highest cheese yield, whereas both earlier and later cutting times increased nutrient losses in whey. The coagulant type significantly influenced cheese yield and nutrient recovery, with bovine chymosin variant produced in Kluyveromyces lactis achieving the highest fat recovery and overall process efficiency. Moreover, the addition of acyltransferase to bovine FPC produced in Trichoderma reesei further enhanced fat and moisture retention compared with FPC alone, leading to improved cheesemaking efficiency. By evaluating these factors under controlled but technologically relevant conditions, these findings have important economic and environmental implications, supporting more sustainable and cost-effective cheese production practices that benefit the dairy industry.