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Relationship between Melting Quality and Hardness of Cheddar Cheese¹

Dairy Industry, University of Minnesota, St. Paul

ABSTRACT

The relationship between melting quality, expressed as melting time, and cheese hardness was investigated. A relatively high correlation coefficient, +0.799, was found. Cheese hardness can be used as a means of predicting the melting quality of Cheddar cheese. The relationship of the fat content, the moisture content, and pH values to the melting quality and hardness of Cheddar cheese was investigated. These factors influenced hardness more than melting quality, but the effect, either separately or combined, was not strong enough to account for the wide variations found in melting quality or hardness.

¹ The data in this paper are from a thesis presented by R. W. Weik in partial fulfillment of the requirements for the degree of M.S., University of Minnesota, Scientific Journal Series Paper No. 3856, Minnesota Agricultural Experiment Station.