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Journal of Dairy Science Vol. 41 No. 4 558-559
© 1958 by American Dairy Science Association ®
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Labor-Saving Methods for Making Cheddar Cheese1

H. E. Walter, A. M. Sadler and C. D. Mitchell

Eastern Utilization Research and Development Division, Agricultural Research Service, U. S. Department of Agriculture, Washington, D. C.

ABSTRACT

Labor-saving procedures and equipment for making Cheddar cheese are urgently needed to compensate for increased labor costs. Also, means for improving the flavor and uniformity of cheese are needed to increase consumption.

Conventional methods for making Cheddar cheese require much hand labor, particularly during the cheddaring or matting process. Several commercial cheese companies, equipment makers, and state agricultural experiment stations have attempted to develop a stirred-curd method that would require appreciably less hand-labor and consequently reduce manufacturing costs. Some workers achieved a fair degree of success but, in general, the resultant product had a more open texture than that characteristic of Cheddar cheese. Satisfactory results were not obtained when these proposed methods were tested in our laboratory; the texture of the cheese was too open.

Earlier, promising results were obtained by the Department when salted curd was hooped in salted whey. This finding resulted in the development of a short-time method, which was reported in 1953. However, there were recognized objections to certain parts of that method.

FOOTNOTES

1 Presented at Research Conference held at Beltsville, Maryland, October 30, 1957, by Eastern Utilization Research and Development Division, USDA, Philadelphia, Pa.






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Copyright © 1958 by the American Dairy Science Association ®.