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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.

Ozone exposure was assessed for storage of thomless blackberries which are prone to fungal decay. Blackberries were harvested and stored for 12 days at 2'C in 0.0, 0.1, and 0.3 ppm ozone. Berries were evaluated for ftmgal decay, anthocyanins, color and peroxidase (POD) activity. Ozone storage suppressed fungal development for 12 days, while 20% of control fruits showed decay. The main mold was Botrytis cinereu.Ozone storage did not cause observable injury or defects. By 12 days, anthocyanin content of juice was similar to initial levels for all treatments. Surface color was better retained in 0.1 and 0.3 ppm-stored berries by 5 days and in 0.3 ppm berries by 12 days, by hue angle values. POD was greater in controls and 0.1 ppm samples, and was lowest in 0.3 ppm fruits by 12 days. Ozone storage resulted in market quality extension.

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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.

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