A strategy to assess the sieving time of curd sampled during cheese manufacture to separate curd from whey

Sampling from the vat during cheesemaking may be necessary to study impact of curd washing, which affects both whey composition and curd’s aqueous phase. The objective this work was develop a sieving protocol curd–whey samples, ensuring enough time for drainage free whey, while limiting loss phase entrapped in grains. We studied flow rate lactose content sieving. Both measurements showed two-stage dynamic representation phases, intersection indicating transition point between whey.