April 13, 2021
Solids Retention Rates and Coagulation: A pilot plant correlation study
This application note describes a study performed at the cheese pilot plant of the R&D center of the Canadian department of agriculture & agri-food (Agriculture & Agri-Food Canada) in Saint-Hyacinthe (QC, Canada). The study aimed to measure the influence of the curd firmness and coagulation speed at the time of cutting on the retention rates of fat, protein and solids in cheddar cheese. The CoaguSens™ Connect (Rheolution Inc, Canada) was used to conduct this study.