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The Freezing Point of Cheddar Cheese: Injury of Cheese by Freezing^*

Department of Dairy Husbandry, University of Wisconsin, Madison

ABSTRACT

1. The freezing point of cheese can be determined with sufficient accuracy by the use of a 1-inch cube of cheese and a suitable thermometer.
   
2. The freezing points found for 15 different Cheddar cheeses ranged from -4.3° to -14.3°C.
   
3. In addition to the moisture and salt content, the age of the cheese is an important factor in the freezing point.
   
4. The cheese subjected to freezing showed no perceptible injury to the flavor.
   
5. Freezing caused the texture of the cheese to be crumbly. The extent of crumbliness developed was dependent upon the texture and make-up of the cheese before freezing.
   
6. Freezing caused the paraffin to flake off from paraffined cheese.
   
7. On storage at favorable temperatures after freezing, the cheese texture recovered, in some cases apparently completely.
   
8. After the texture had recovered, distinction between frozen and unfrozen cheese could be made on the basis of the manner in which the cheese checked on drying at the surface.
   

The author wishes to acknowledge the interest and assisstance in this work by J. L. Sammis, H. L. Templeton, P. E. Mc. Nall, A. T. Bruhn, W. Winder, and Math. Michels.

^* Published with the permission of the Director of the Wisconsin Agricultural Experiment Station. Received for publication June 6, 1927.

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