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A Fully Mechanized Method for the Manufacture of Cheddar Cheese¹

The McCadam Cheese Company, Heuvelton, N. Y.

H. Leber

Dairymen's League Co-operative Association, Inc., Syracuse, N. Y.

ABSTRACT

A fully mechanized new method for the manufacture of Cheddar cheese, based on rapid drainage of curds in a special rotary drum, formation of large curd block, pressed hydraulically in the absence of surface whey, and automatic milling, salting, and hooping, is presented. This method, called Ched-O-Matic, has undergone extensive and large scale research investigation. The finished cheese has become fully acceptable to the trade. A matured cheese has a flavor typical of good Cheddar and displays a firm, waxy body and texture showing a few mechanical holes. The latter characteristic, if not excessive, is a desirable trait of natural Cheddar cheese.

Advantages in the method lie in its easy line-flow principles of materials passing through automatic machinery. Total personnel can be reduced and peak intensity of remaining labor can be coordinated so that handling of materials is less laborious. Cheese-making is shortened by almost 1 hr., saved mainly during salting and hooping, and a more favorable environment is created for the cutting of unit costs. In addition, easier and more effective control over product quality and sanitation are possible with the Ched-OMatic method.

¹ With the technical assistance of Frank V. Kosikowski, Department of Dairy Industry, Cornell University, Ithaca, N. Y.

² Senior author—deceased February, 1958.