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Devices for Measuring Physical Properties of Cheese

Division of Dairy Research Laboratories, Bureau of Dairy Industry, U. S. Department of Agriculture

ABSTRACT

Each variety of cheese has certain typical physical characteristics. For example, Swiss cheese should have a pliable and elastic curd, sufficiently close-grained to hold the gas formed during ripening and capable of stretching so that eyes are formed with smooth, glistening surfaces. Failure to obtain this texture is indicated by irregular eyes with rough or "nut like" surfaces, an obviously tough curd, or a weak curd which cracks when the eyes are formed. These characteristics are easily recognized and roughly evaluated by the experienced cheesemaker or dealer, but in experimental work it is desirable to have a means of measurement of these properties and to be able to express this measure in mathematical terms.

For determining the firmness of curd at the time of cutting, Scott Blair (4) devised an instrument to measure the depression of the curd under a 300-gram weight held in a light tray and the recovery of the curd when the weight is removed.