Review of systems for monitoring curd setting during cheesemaking

Abstract

This paper reviews the current state of development of various techniques for monitoring coagulum formation in cheesemaking, and the implications of recent research findings. The techniques, which have become available for on‐line use on modern cheese vats include hot wire probes, vibrating probes and several types of optical probe. Recent research has focused on comparing the various techniques against a background of cheese manufacture from milk with seasonal variation. The findings indicate that on‐line techniques can improve the consistency of coagulum at cutting in a modern cheese factory.