Typical Acidification Curve for Gouda Cheese

Change in size distribution of fat globules

during production before modifications
100%
22

90%

32

37

80%

16

25
Fat globule
diameter

26

70%

24

60%
50%

32

32

30
29

40%

4-6 my

31

3-4 my

30%
29

27

20%

37

30

22

10%

0%

S il

> 6 my

pt
re c

ion

Si

he
c
o
l

es

la
ep

nt
Ba

la

t
nc e

an
P

r ip
re -

en

t
ing

an

R
CU

10

DM

T
AS

ER

< 3 my

Change in size distribution of fat globules

during production after modifications
100%
90%
35

34

35

33

80%
Fat globule
diameter

70%
60%
50%

30

32

31

31

25

25

27

26

10

12

40%
30%
20%
10%
0%
S ilo

ep
hees

la n t
B

ce
a la n

tank
tank
TER
S
g
n
A
i
DM
ri pen
CUR
P re11

> 6 my
4-6 my
3-4 my
< 3 my

Change in size distribution of

fat globules during production

Impact on fat recovery figures:

Before modifications: 87 - 89%
After modifications:

12

92 - 93%