Title: The Art and Science of Coagulation and Curd Cutting, Their Effects on Quality and Profitability

Description: Attendees joined Olivier Laurin, Senior Cheese Science Technologist, and Benjamin Iesalnieks, Dairy Culture and Enzyme Application Specialist, for a deep dive into Coagulation and curd cutting 101. The speakers examined the fascinating physico-chemistry behind the process and guided attendees through the essential steps of coagulation and curd cutting. They focused on best practices for renneting, coagulation and cheese vats control. They shared practical tips aimed at improving curd quality, by exploring how the choice and dosage of the coagulant and the curd's firmness at cut directly impacts syneresis, the curd cutting dynamics, and the overall quality of the cheese.

Speakers:

Olivier Laurin is the Senior Cheese Science Technologist at Rheolution Inc., where he oversees technical sales for Dairy and Agri-food sectors across Canada and the USA. He supports clients in mastering milk coagulation, optimizing solids recovery, and analyzing production data to enhance efficiency and output.

With over 18 years of experience, Olivier brings extensive expertise in hands-on cheese manufacturing, production facility management, dairy culture sales, cheese R&D, and technical services. His deep knowledge spans a wide range of cheese-making technologies and ingredient selection, complemented by a strong skill set in root-cause analysis and continuous improvement. A passionate advocate for blending innovative technology with traditional cheese-making expertise, he drives his clients success by their maximizing quality and yield.

Olivier holds a degree in Cheese Science, Technology, Innovation, and Quality from the University of Lorraine in France, earned in partnership with ENILBio of Poligny and Mamirolle.

In his spare time, he enjoys cooking, hiking, tackling DIY projects, exploring microelectronics, reading science fiction, and staying informed about advancements in science and technology.

Benjamin Iesalnieks is a Cheese Application Specialist at International Flavor and Fragrances Inc (IFF). Within this role, he supports the development and application of starter and adjunct cultures, as well as dairy enzymes, to the cheesemaking process. The Dairy Applications Group within IFF provides technical support and expertise to their customers and distributors in the Dairy industry, with attention to the use of cultures in fermented dairy and plant-based products such as Cheese, Yogurt, Cottage Cheese, Cream Cheese, Butter milk, and Sour cream. Additionally, the Dairy Application group supports the internal development of novel dairy culture and enzyme solutions.

Benjamin received his Master’s of Science in Food Science in 2023 from the University of Wisconsin-Madison, where he’s research investigated methods of elevating the bioactive properties of Cheddar cheese through different manufacturing techniques. Previous to his graduate studies, he received Bachelor’s degrees in Chemistry and Biochemistry from the University of Minnesota-Duluth in 2021.

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