Curd Particles Research Articles

Corynebacterium pseudotuberculosis goat lymphadenitis and mastitis

In a goat farm, 16 goats showed an increase in the superficial cervical, patellar and superficial inguinal lymph nodes, as well as nodular formations in the udder. After slaughter, these animals were diagnosed with caseous inflammation of the lymph nodes and nodular mastitis. In bacteriological examination, the bacterium Corynebacterium pseudotuberculosis was isolated from the foci of inflammation. The object of the study was 16 goats at the age of two to three years. Samples of organs of three goats (out of 16) served as material for histological and bacteriological research: samples of lymph nodes, lungs and mammary glands, fixed in 10% formalin solution. Histological sections were stained with hematoxylin and eosin. Lymph nodes and abscesses in the udder were used for bacteriological examination. On clinical examination, all 16 goats showed a strong increase in the superficial cervical, patellar and superficial inguinal lymph nodes. The lymph nodes were spherical, 4‐6 cm in diameter, dense, painless. The udder was enlarged and tuberous. During milking, curd particles were found in the milk. In general, the condition of the goats has not changed, the appetite has been preserved. Post‐mortem examination revealed changes in the lymph nodes, mammary gland and lungs. The tissue of the lymph nodes is mostly replaced by soft, cheesy contents of a gray‐white color, enclosed in a thick, dense capsule. The udder contains numerous encapsulated lesions with a diameter of 0.5 to 3.0 cm, containing a thick, white, homogeneous mass. Single dense yellow‐white lesions up to 1 cm in diameter were found in the lungs. In histological sections of the lymph nodes, eosinophilic detritus and dark purple, hematoxylin‐stained fragments of cell nuclei, as well as neutrophils and macrophages were found. In histological sections of the mammary gland, in the alveoli, numerous neutrophils, macrophages and fragments of destroyed cells were found. In the histological sections of the lungs, foci of inflammation with accumulations of leukocytes with a large proportion of macrophages were found, as well as necrotic detritus. Bacteriological examination isolated the bacterium Corynebacterium pseudotuberculosis. It is known that C. pseudotuberculosis, as the causative agent of caseous lymphadenitis, is dangerous both for animals of many species and for humans, causing granulomatous inflammation of the lymph nodes and other organs. Moreover, there have been cases of C. pseudotuberculosis infection in humans through the consumption of raw goat's milk and cheese. These circumstances make the diagnosis of caseous lymphadenitis an important measure in the care of goats, especially during lactation.

Assessment of milk fermentation process at three temperatures using laser speckle technique

This research work contains information on speckle activity at different stages of the milk fermentation process at temperatures of 24 °C, 32 °C and 40 °C, using the dynamic laser speckle technique for the first time, to the best of our knowledge. Image processing algorithms such as inertia moment (IM), the absolute value of differences, the probability mass function of regular difference, spatial-temporal speckle correlation and 3D graphs of spectral images have been applied to show the speckle activity of the samples. All the methods show that the speckle activity of the sample is higher at the semisolid stage than at the liquid stage of the sample. Also, higher speckle activity of the curd has been observed at 40 °C (11 576.18 using IM) than at 32 °C (8550.92 using IM), followed by that at 24 °C (4855.88 using IM). At 40 °C, the thermal motion of curd particles is higher than that of the curd particles at the other two temperatures, and are responsible for the higher speckle activity. The preparation time for curd at 40 °C (5 h) is lower in comparison to the curds at 24 °C (10 h) and 32 °C (6 h). The lowest value for the titratable acidity of the curd prepared at 24 °C shows a lower % lactic acid than the curd at 32 °C and that at 40 °C. The lowest value of susceptibility to syneresis of the curd at 40 °C (30.00) represents a more compact curd than the curds at 32 °C (37.50) and 24 °C (45.00). The horizontal speckle grain size of the curd has been calculated using an autocovariance function; the highest is for curd fermented at 40 °C (12.34 μm), followed by that at 32 °C (11.59 μm), then that at 24 °C (10.96 μm).

Structural changes in oat milk and an oat milk‒bovine skim milk blend during dynamic in vitro gastric digestion

In recent years, plant-based milk alternatives have become increasingly desirable because of their sustainability and proposed health benefits. There is a need to understand the behavior of plant-based milks during gastric digestion, including protein digestibility, structural changes, and macronutrient accessibility. The aim of this study was to investigate the gastric digestive behaviors of oat milk and an oat milk‒bovine skim milk blend (1:1, v/v), using an in vitro dynamic human gastric simulator. During gastric digestion with pepsin, the oat milk did not show significant changes in structure and physical stability. In contrast, the oat milk‒bovine skim milk blend formed coagulated, curd-like particles, which were induced by the action of pepsin on the milk proteins. The oat oil bodies were incorporated into the curd particles. This difference in gastric digestive behavior significantly altered the rate of gastric emptying. Coagulation of the oat milk‒bovine skim milk blend slowed the gastric emptying of macronutrients, leading to a delay in the release of protein and lipids into the small intestine compared with the oat milk. This study provides insight into the way the food structure modification during gastric digestion impacts nutrient delivery.

Microstructure of paneer prepared by automated pressing technique

AbstractIn this study, paneer was prepared by conventional method as well as by employing an automated pressing equipment and microstructure of paneer samples was studied by scanning electron microscopy. Further, pneumatic pressing of the hot coagulum was carried out at different pressures (2.5, 3.0, and 3.5 kg cm−2) and time durations (10, 12.5, and 15 min) using a semi‐automated microprocessor based pneumatic pressing unit. It was found that the microstructure of paneer comprised mainly of continuous medium of casein matrix in which micro‐pores were distributed. However, differences were observed in the way the curd particles were fused during the pressing process of paneer manufacture. Paneer obtained from the automated press was found to possess more uniformity than the one prepared by conventional method. This was attributed to more uniform pressure applied by the automated technique. Further, porosity values were correlated with the openness observed in the microstructure of paneer. It was found that at an optimized pressure and time combination, paneer had a more uniform structure along with porosity than conventionally made one. The dependence of the paneer properties on the pressure and pressing time was well fitted to polynomial quadratic model which showed influence of pressure applied is greater than the time of pressing.Practical ApplicationsThe SEM imaging of paneer prepared by automated pneumatic pressing based technique could be very useful in analyzing the microstructure which influences the texture and amount of water retention. Small to medium scale paneer manufacturers could very well utilize the automated pneumatic pressing technique to produce paneer of optimum texture and adequate amount of moisture. Paneer manufacturers of small to medium scale could very well utilize this pressing technique to increase their income at farm level.

The Effect of Salt on the Structure of Individual Fat Globules and the Microstructure of Dry Salted Cheddar Cheese

Salting is an essential step in the production of Cheddar and other cheese varieties and is a well-studied process but the effect of salt addition on the microstructure of the milk ingredients and resulting cheese is not well known. This study provides insights into how the primary components in milk and the cheese matrix respond to salting. High concentrations of salt (15–25% (w/w) NaCl) disrupted fat globules due to the increased osmotic pressure. This led to fat coalescence, resulting in large fat globules >10 μm in diameter, together with submicron sized fat globules ~ 120–500 nm in diameter. Salt addition also prevented the visualization of the milk fat globule membrane when added at high concentrations (25% (w/w) NaCl) and induced asymmetry in liquid ordered domains at lower concentrations (10% (w/w) NaCl). The microstructure of the surface of the milled curd was compacted by salt, appearing coarse with 5% (w/w) NaCl or more hydrated with a denser protein structure with 2.5% (w/w) NaCl. After pressing, the curd junctions were fine and thin within the unsalted sample but coarse and thick where 5% (w/w) NaCl was added. Such coarse junctions appear to reduce binding between curd particles leading to a less cohesive cheese. Our results show that NaCl can significantly impact on the structure of fat and protein matrix of the curd surface if salt is not evenly distributed during dry salting. High concentrations of salt can also change the microstructure and texture of the cheese, resulting in a more heterogeneous product.

Response surface methodology modeling of protein concentration, coagulum cut size, and set temperature on curd moisture loss kinetics during curd stirring

The effects of the independent variables protein concentration (4-6%), coagulum cut size (6-18 mm3), and coagulation temperature (28-36°C) on curd moisture loss during in-vat stirring were investigated using response surface methodology. Milk (14 kg) in a cheese vat was rennet coagulated, cut, and stirred as per semihard cheesemaking conditions. During stirring, the moisture content of curd samples was determined every 10 min between 5 and 115 min after cutting. The moisture loss kinetics of curds cut to 6 mm3 followed a logarithmic trend, but the moisture loss of curds from larger cut sizes, 12 or 18 mm3, showed a linear trend. Response surface modeling showed that curd moisture level was positively correlated with cut size and negatively correlated with milk protein level. However, coagulation temperature had a significant negative effect on curd moisture up to 45 min of stirring but not after 55 min (i.e., after cooking). It was shown that curds set at the lower temperature had a slower syneresis rate during the initial stirring compared with curds set at a higher temperature, which could be accelerated by reducing the cut size. This study shows that keeping a fixed cut size at increasing protein concentration decreased the level of curd moisture at a given time during stirring. Therefore, to obtain a uniform curd moisture content at a given stirring time at increasing protein levels, an increased coagulum cut size is required. It was also clear that breakage of the larger curd particles during initial stirring can also significantly influence the curd moisture loss kinetics. Both transmission and scanning electron micrographs of cooked curds (i.e., after 45 min of stirring) showed that the casein micelles were fused at a higher degree in curds coagulated at 36°C compared with 28°C, which confirmed that coagulation temperature causes a marked change in curd microstructure during the earlier stages of stirring. The present study showed the dynamics of curd moisture content during stirring when using protein-concentrated milk at various set temperatures and cut sizes. This provides the basis for achieving a desired curd moisture loss during cheese manufacture using protein-concentrated milk as a means of reducing the effect of seasonal variation in milk for cheesemaking.

Influence of protein concentration and coagulation temperature on rennet-induced gelation characteristics and curd microstructure

This study characterized the coagulation properties and defined the cutting window (CW; time between storage modulus values of 35 and 70 Pa) using rheometry for milk standardized to 4, 5, or 6% protein and set at 28, 32, or 36°C. Milks were standardized to a protein-to-fat ratio of approximately 1 by blending ultrafiltration retentate, skim milk, and whole milk. The internal curd microstructure for selected curd samples was analyzed with transmission electron microscopy and scanning electron microscopy. Lowering the coagulation temperature caused longer rennet coagulation time and time to reach storage modulus of 35 Pa, translating into a wider CW. It also led to a lower maximum curd-firming rate (MCFR) with lower firmness at 40 min at a given protein level. Increasing protein levels resulted in the opposite effect, although without an effect on rennet coagulation time at a given temperature. On coagulation at 28°C, milk with 5% protein resulted in a similar MCFR (∼4 Pa/min) and CW (∼8.25 min) compared with milk with 4% protein at 32°C, which reflects more standard conditions, whereas increasing milk to 6% protein resulted in more than doubling of the curd-firming rate (MCFR = 9.20 Pa/min) and a shorter CW (4.60 min). Gels set at 28°C had lower levels of rearrangement of protein network after 40 min compared with those set at 36°C. Protein levels, on the other hand, had no influence on the levels of protein network rearrangement, as indicated by loss tangent values. The internal structure of curd particles, as investigated by both scanning electron microscopy and transmission electron microscopy, appeared to have less cross-linking and smaller casein aggregates when coagulated at 28°C compared with 36°C, whereas varying protein levels did not show a marked effect on aggregate formation. Overall, this study showed a marked interactive effect between coagulation temperature and protein standardization of milk on coagulation properties, which subsequently requires adjustment of the CW during cheesemaking. Lowering of the coagulation temperature greatly altered the curd microstructure, with a tendency for less syneresis during cutting. Further research is required to quantify the changes in syneresis and in fat and protein losses to whey due to changes in the microstructure of curd particles arising from the different coagulation conditions applied to the protein-fortified milk.

Short communication: A new minicurd model system for hard cooked cheeses

The aim of this study was to propose and validate a new minicurd model of young hard cheese. Curd particles and whey obtained from conventional cheese making of Reggianito Argentino were separated and frozen. Then, both fractions were thawed and the mixture of whey and curds was reconstituted, from which minicurds were made on the laboratory scale. Repeatability and the effect of freezing on minicurd composition were investigated by assessing pH, protein and moisture contents, sodium chloride content, and total thermophilic lactic flora counts. Good repeatability was achieved, and no significant differences were found between minicurds made from fresh compared with frozen materials. Composition of the minicurd was appropriate for modeling Reggianito Argentino cheese.

Effects of Cutting Intensity and Stirring Speed on Syneresis and Curd Losses During Cheese Manufacture

Recombined whole milk was renneted under constant conditions of pH, temperature, and added calcium, and the gel was cut at a constant firmness. The effects of cutting and stirring on syneresis and curd losses to whey were investigated during cheese making using a factorial design with 3 cutting modes designed to provide 3 different cutting intensity levels (i.e., total cutting revolutions), 3 levels of stirring speed, and 3 replications. These cutting intensities and stirring speeds were selected to give a wide range of curd grain sizes and curd shattering, respectively. Both factors affected curd losses, and correct selection of these factors is important in the cheesemaking industry. Decreased cutting intensity and increased stirring speed significantly increased the losses of fines and fat from the curd to the whey. Cutting intensities and stirring speeds in this study did not show significant effects on curd moisture content over the course of syneresis. Levels of total solids, fines, and fat in whey were shown to change significantly during syneresis. It is believed that larger curd particles resulting from low cutting intensities coupled with faster stirring speeds resulted in a higher degree of curd shattering during stirring, which caused significant curd losses.

Milk acidity, curd firming time, curd firmness and protein and fat losses in the Parmigiano-Reggiano cheesemaking

RiassuntoAcidità del latte, tempo di rassodamento, consistenza del coagulo e perdite di grasso e di proteina nella caseificazione a Parmigiano-Reggiano. – Sono state condotte 102 prove di caseificazione presso 3 caseifici in provincia di Parma. I campioni di latte sono stati prelevati da altrettante caldaie della capacità di 1100 kg ciascuna. Sui corrispondenti 102 campioni di siero sono stati determinati sostanza secca, grasso, proteina e curd fines (particelle di cagliata). Le perdite di grasso e di proteina sono state pari a 17,50 e 26,82%, rispettivamente. Il contenuto di curd fines è risultato di 108 mg per kg di siero. I parametri curd fines e perdita di proteina sono risultati correlati negativamente con l’acidità titolabile e con la consistenza del coagulo. Gli stessi sono risultati correlati positivamente con il tempo di rassodamento del coagulo. Ciò dimostra il ruolo primario che questa caratteristica svolge nel determinismo delle proprietà reologiche della cagliata nella produzione del Parmigiano-Reggiano.

Influence of curd particles drying temperature on the composition of curd made of milk in which co aggregates were formed

The influence of different drying temperatures of curd particles in order to obtain curd particles with chemical composition characteristic for Dutch-type semi-hard cheeses was investigated. The experiments were performed with heat-treated milk at 87?C for 10 minutes to induce chemical interaction between casein and serum proteins and to form the co-called co aggregates. The curd particles were dried at 42?C and 45?C for 60 minutes and two types of curd, named curd A and curd B were formed afterwards. The results of the experiments showed that the used temperatures had no significant influence on chemical composition of the curd. The average total solids of curd A was 49.09%, moisture in fat free basis (MFFB) 68.78% protein content 22.23%, lactose content 1.55%, ash 1.98%, titratable acidity 71.700T and pH 6.22. On the other side, the average values for curd B were 49.40%, 68.58%, 22.74%, 1.47%, 1.94%, 75.920T and 6.07, respectively. The use of different drying temperatures, as well as the other treatments (pressing, salting and ripening) provide conditions for semihard cheese producing, with the chemical composition similar to the Dutch-type semihard cheese prepared according to the traditional method.

Influence of curd particles washing on the composition of curd made of milk in which co aggregates were formed

The composition of curd A and curd B was investigated as influenced by the technological process known as curd washing after removing 1/3 or 1/2 of whey and replacing by the same volume of water at the drying temperatures of 42?C and 45?C, respectively. Milk used for experiments was heat-treated at 87?C/10 min, during which the chemical complex between casein and whey proteins (milk protein co aggregates) was formed. It is shown that the applied drying temperatures of 42?C (curd A) and 45?C (curd B) do not have significant influence on the curd composition. The curd A and B gained without washing of the curd had 50.91% and 50.60% of moisture, respectively. If the curd washing process is applied after removing 1/3 of whey, the resulting curd has higher moisture content, 52.27% and 52.63%, respectively for the curd A and B. The highest moisture content in the curd is noted in the curd gained when 1/2 of whey is replaced by water during washing treatment. The same tendency is noted for the moisture in fat- free basis (MFFB), the parameter used for cheese classification. Also, it is observed that fat, protein and ash content are lower in the curd A and B when the curd washing process is applied than in the curd produced without the curd washing process. However, regardless of the increased moisture content of the curd gained by washing process, it is possible (even from heat-treated milk in which coaggreagates are formed) to achieve the average MFFB typical for semi-hard cheeses of Dutch type, by further technological processes such as molding, pressing, salting and ripening.

Effect of Various Cutting and Stirring Conditions on Curd Particle Size and Losses of Fat to the Whey during Cheddar Cheese Manufacture in Ost Vats

Abstract Nine combinations of speed and duration of cutting the coagulum were varied during the commercial manufacture of Cheddar cheese in 27 Ost IV cheese vats. The effects of cut speed ramp-up rate, vat overfilling and stirring rate after cutting were also evaluated. The effects of the variations were assessed by determining the curd particle size distribution and fat losses to the whey at draining. The results of varying the speed and duration of cutting were compared with the results of a similar investigation carried out using vertical, double O, Damrow vats. Although the results showed similar trends, compared with the Damrow vat at the same speed the Ost vat’s cutting system reduces curd particles to a constant size more rapidly, thereby avoiding excessive curd shattering and high whey fat losses during subsequent stirring. Based on these results and comparisons with the results from the Damrow trial, a model is proposed. It explains how variation in speed and duration of continuous cutting, followed by a constant stirring speed, determines curd particle size distribution in an Ost IV cheese vat. The model can be used to maximise moisture retention and minimise whey fat losses. Reducing the cut speed ramp-up rate and the stirring speed significantly increased the curd particle size. Overfilling Ost IV vats significantly increased curd the particle size but had no significant effect on whey fat losses.

Variation of water-holding capacity and mechanical properties between the particle size fractions of mineral acid, lactic and rennet casein curds

Mineral acid casein, lactic casein and rennet casein curds were prepared either in the laboratory or on pilot-scale equipment. The water-holding capacities of mineral acid casein curd particles prepared in the laboratory were relatively constant for particle sizes >4 mm both after sieving and after centrifugation; however, they increased dramatically at smaller particle sizes to a maximum of 7·2 g water/g dry curd after sieving and 4·3 g water/g dry curd after centrifugation at 4060 g for the size fraction that passed a 0·85 mm screen. The mechanical strength of the centrifugally compressed curd as assessed by a penetrometer probe also decreased dramatically with decrease in particle size. This variation of mineral acid casein curd properties with particle size was attributed partly to variation in particle pH at the instant of curd formation because of imperfect mixing of acid and skim milk, i.e. localized pH gradients. Lactic casein and rennet casein curds and curd formed by acidification of skim milk with glucono-δ-lactone also produced similar but smaller variations in curd properties with particle size. These curd particles are all formed by break up of a quiescent gel and the variation in curd properties with particle size was attributed to variations in mechanical strength in the original milk gel, i.e. weak areas of the gel break up more easily, resulting in small, weak curd particles.

Influence of calcium chloride addition to milk on the cheese yield

Abstract The effect of adding calcium chloride (0.01%) on the yield of cheese was investigated over the period of one year ( n = 73 paired comparisons). It was found that the additive increased the yield significantly ( P −1 cheesemilk compared to control cheese (no additive). A seasonal trend was also observed; larger yield differences being obtained in the spring-summer months. An increase in the proportion of curd particles with mesh size between 5.5 and 7.5 mm and a decrease in particles smaller than 3.5 mm was also observed. The increase in the yield of cheese was attributed to a slightly higher transfer of milkfat and milk solids non-fat into the curd, although the differences obtained were not statistically significant.

Rheological properties and maturation of New Zealand Cheddar cheese

Summary - Trends in the fracture strain, modulus of deformability and chemical properties as a function of storage time were determined for Cheddar cheese made in the New Zealand Dairy Research Institute' s pilot plant. The apparent fracture strain of Cheddar cheese increased during the first 14---28days and thereafter decreased, asl-Casein levels decreased monotonically and non-protein nitrogen levels increased with storage. Fusion of curd particles probably contributed to the initial increase in fracture strain, and the decrease in strain can be rationalized in terms of increasing proteolysis, The modulus of deformability increased by at least a factor of two over the initial several weeks of storage and then increased slightly or remained constant. However, the moi sture content of Cheddar cheese changed very little (the maximum range being 34.6-33.0% with no monotonie change over time). The increase in the modulus over the first 14 days was not associated with a decrease in moisture content. Differentiai scanning calorimetry indicated there was sorne crystallization of milkfat from 91 to 210 days of storage, and this (together with small moisture los ses) may partly explain the small increase in the modulus of deformability over this period of time.

Effects of speed and duration of cutting in mechanized Cheddar cheesemaking on curd particle size and yield

SummaryThe speed and duration of cutting the coagulum were varied during the commercial manufacture of Cheddar cheese in nine Damrow cheese vats on each of 3 consecutive days. The effects of the variations were assessed by determining the curd particle size distribution and fat and fines losses into the whey at draining. Short durations of cutting at slow speeds produced small curd particles and high fat losses into the whey. As the duration and/or speed of cutting was increased, average curd particle size increased while fat losses into the whey decreased. A maximum particle size and minimum fat level were reached after the Damrow's knife panels had completed approximately 37 revolutions. Further increases in speed and/or duration of cutting decreased curd particle size. Fat losses did not increase significantly. The hypothesis suggested to explain the results of these trials is that curd particle size is determined not by the cutting programme alone, but by a combination of the speed and duration of cutting and the subsequent speed of stirring prior to cooking. Fat losses in the whey are also influenced by this combination. Based on this hypothesis, a model is proposed which explains how variation in cutting speed and duration, followed by a constant stirring speed, determines curd particle size distribution in a Damrow cheese vat. Implications of the present findings in relation to cheese yield (losses of fat and fines into the whey) are discussed.

Cheddar cheesemaking from whole milk concentrated by ultrafiltration and heated to 90 °C

SummaryCheddar cheeses were made from milks concentrated approximately 2·3-and 3·4-fold by ultrafiltration, then heated at 90 °C for 15 s. They were compared with cheeses made from pasteurized unconcentrated milks and unheated 5·3-fold concentrates. The recoveries of fat and protein were comparable in the cheeses from heated 2·3-fold concentrates and unheated 5·3-fold concentrates and both were higher than the controls. However, fat losses were high in curds from 3·4-fold heated concentrates. The use of paired fast and slow starter strains and coagulation at 26 °C optimized the curd composition. Proteolysis and flavour development were only slightly reduced in all the cheeses from concentrated milks, perhaps aided by higher starter levels in the curd than in the controls. The structures of the curds from the heated concentrated milks were coarser than those of the controls and the curd particles fused poorly. This may explain the grainy, dry, crumbly texture in the cheeses from the heated concentrates. The texture was not improved by adding a bacterial proteinase to the curd.

Particle size distribution and calcium content of batch-precipitated acid casein curd: effect of precipitation temperature and pH

SUMMARYThe first stage in acid casein manufacture is the isoelectric precipitation of casein from skim milk. This stage controls the particle size of the casein curd which is important in the later washing, dewatering and drying stages. Casein was precipitated batchwise from 9% total solids skim milk using 0·3 M-H2SO4 at temperatures from 25 to 53 °C and at pH (measured in the whey) from 3·6 to 5·1. A wet sieving method has been developed for measuring the particle size distribution of the casein curd. Ferric ammonium sulphate was added to the curd/whey mixture to toughen the curd particles and to reduce their stickiness. For given precipitation conditions the particle size distribution could generally be modelled by a normal distribution. The mean particle size generally increased with increasing temperature and pH. The increase in particle size with pH was pronounced at 53 °C, while at 25 and 35 °C particle size varied little with pH. The calcium contents of washed casein curd samples were low at all precipitation pH at a precipitation temperature of 35 °C, but increased markedly above pH 4·4 at precipitation temperatures of 45 and 53 °C.

Detection of Curd Granule and Milled Curd Junctions in Cheddar Cheese

Curd granule junctions and milled curd junctions in Cheddar cheese were visualized by slicing the cheese, fixing the slices in a glutaraldehyde solution, dehydrating them in alcohol, defatting in n-hexane, drying, and sanding with a carborundum paper. The junctions consisted of fat-depleted areas which formed the borders between adjoining curd granules. They appeared as a dark venation outlining the curd granules and milled curd particles. The curd granules were smooth and had regular shapes and uniform dimensions in stirred-curd cheese made by cutting the curd with wire knives in the traditional way. Cutting of the curd with the stirring mechanism instead of knives produced ragged, irregular, and nonuniform granules. A model has been suggested, which explains the formation of the curd granule junctions and their changes during cheddaring.