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Mechanical Process for Draining and Hooping Blue Cheese Curd¹

Department of Dairy Science, South Carolina Agricultural Experiment Station, Clemson

ABSTRACT

A description of the equipment design and operation of a Blue cheese draining and hooping machine has been presented. This mechanized phase of the Blue cheese manufacturing operation has proven to be practical. Mold powder is sprinkled onto the curd as it emerges from the draining cylinder and just prior to entering the hoops. It is possible to obtain uniform distribution of the mold within the hooped curd. The addition of some salt at the hooping stage appears feasible.

The average composition of 25 vats of mechanically hooped Blue cheese at the point of sale was 42.54% moisture, 30.4% fat, 3.16% salt. The quality characteristics of the mechanically hooped Blue cheese (flavor, body and texture, and mold distribution) were found to be satisfactory.

¹ Technical Contribution No. 464, South Carolina Agricultural Experiment Station. Published by permission of director.