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Influence of Rate and Temperature of Cooking on the Time Required to Manufacture Cheddar Cheese from Pasteurized Milk

Tennessee Agricultural Experiment Station, Knoxville

ABSTRACT

The influence of temperature on the rate of acid production by cheese cultures has been studied by several investigators in this country and abroad. Whitehead and Cox (8) found that certain strains of streptococci organisms in cheese cultures developed acid normally during the early stages of cooking and up to a temperature of 98.6° F. but produced acid slowly during the remainder of the cheese manufacturing process. Golding, Amundson, and Wagenaar (4) found that a temperature of 102° F. retarded acid development of commercial lactic starters. In the cheese making operation Elliker (3) suggests a maximum temperature of 102° F., to be reached within 45 minutes and the curd held at this temperature for 1 to 1.5 hours. Price (7) also recommends a cooking temperature of 102° F. and that the final temperature be reached in 30 minutes. He suggests raising the temperature at the rate of 1° F. in the first 5 minutes, 2° F. each 5 minutes for the next 10 minutes, then 3° F. every 5 minutes until the final temperature of 102° F. is reached.

¹ Present address: Georgia Mountain Experiment Station, Blairsville, Ga.