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Mechanical Draining, Inoculating, and Hooping of Blue Mold Cheese Curd¹

Dairy Department

J. A. Rowland, Foreman,

Agricultural Development Laboratory, Clemson College, Clemson, South Carolina

ABSTRACT

Mechanization of the various operations in cheese-making has been attempted by numerous workers. Wilkowske and Fouts (5) devised a continuous fermentation apparatus for producing cheese starter. Harper and Seiberling (2) patented a process and equipment for continuous setting and cutting of cheese curd. Walter, Sadler, and Mitchell (4), Leber and others (3), working independently, shortened and mechanized the cheddaring and hooping operations for Cheddar cheese. This report deals with an apparatus for continuously draining, inoculating, and hooping Blue Cheese curd.

In our experiments, the milk was set in 300-gal. vats, cut and firmed by the Lane-Hammer process (1). The agitated mixture of curd and whey was then pumped into a rotating perforated drum where the whey was separated from the curd. This drum was inclined 12 degrees toward the outlet. An inner spiral was not needed to push the curd through the drum. The curd dropped from the drum on to an inclined vibrating chute, above which was mounted a standard 40-mesh sieve filled with mold powder.

¹ Technical Contribution No. 307, South Carolina Agricultural Experiment Station, Clemson College, Clemson, S. C.

² Present address: Pet Milk Company, Research Laboratory, Greenville, Illinois.