Description
Partial whey retention creates higher-moisture cheeses through controlled drainage inhibition.
Technical
Casein micelle aggregation occurs without complete syneresis, preserving β-lactoglobulin-rich whey that maintains colloidal calcium phosphate solubility.
Culinary Significance
Essential for fresh cheeses requiring spoonable textures and bright acidity.
Science
Primary Reaction
Partial acid-induced casein coagulation
Parameters
Temperature
35°C optimal
30°C to 38°C range
Time
4 hours
2 hours – 6 hours
Equipment
Cheesecloth (90-100 micron pore)Non-reactive colanderpH meter