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The Manufacture of Cheddar Cheese from Pasteurized Milk in Commercial Plants

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

ABSTRACT

A method developed in the laboratories of the Bureau of Dairy Industry for making Cheddar cheese from pasteurized milk, for which preliminary results were given in an earlier publication in this journal, has been put into commercial practice in approximately 150 factories.

Results obtained over a period of about 3 years are presented for factories in Minnesota, Indiana, Missouri, and Arkansas, in which the work was carried on intensively and in which practically complete cheese-grading records were available for the periods before and after the method was introduced. Results obtained in factories in Illinois, Michigan, Ohio, and Tennessee, in which less complete grading records were available, are not given in this report.

In those factories in which the proportion of No. 1 cheese had been relatively low, the use of the method resulted in a striking improvement in quality and uniformity. Even in those factories in which the proportion of No. 1 cheese had been relatively high, some improvement in quality and uniformity was obtained.

This work has demonstrated that a uniformly high percentage of No. 1 cheese can be made from pasteurized milk with the use of a suitably controlled amount of an active starter and with the use of a definite time schedule, arid that the use of a time schedule simplifies the cheese-making operations.

These results are in agreement with those of the earlier work, in that they indicate a definite relationship between the rate of development of acidity during the making process and the quality of the cheese made from pasteurized milk. They also show the range within which the acidity should be maintained in a controlled making process.