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Journal of Dairy Science Vol. 50 No. 1 12-19
© 1967 by American Dairy Science Association ®
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Brick Cheese: pH, Moisture, and Quality Control1

Walter V. Price and Harold J. Buyens2

Department of Food Science and Industries, University of Wisconsin, Madison

ABSTRACT

This study was designed to measure the effects of using cool wash water and curd particles of three sizes to control acid precursors, pH, moisture, and quality of Brick cheese containing the maximum amount of moisture. Curd cut with 6-mm knives was given a single washing treatment at 35.6 C for 15 min before hooping; the resulting cheese was compared with that obtained by cutting curd with 3-, 6-, or 9-mm knives, heating to 35.6 C, then treating with water before hooping. Curd of each size was divided into three lots and submerged in water equal to 50, 25, or 12.5% of the volume of the original milk; these lots of curd were subdivided, so that portions were held in the water at 14, 21, or 29 C for 15, 30, 45, or 60 min. Moisture, 8 wk after making, was increased by using less wash water, larger knives, and short exposures to water. The pH of the cheese was lowered by using smaller amounts of water, larger knives, and shorter periods of washing. Effects of temperature of washing on pH were insignificant. Effects of treatments on salt absorption could not be detected by judges. Quality of the control lots was superior to that obtained by the experimental variations. Variation in size of knives, amount and temperature of water alone did not affect the differences in quality from the control. Prolonging the washing treatment decreased quality, especially with smaller curd particles and larger volumes of water. A schedule for commercial manufacturing is recommended.

FOOTNOTES

1 Published with the permission of the Director of the Wisconsin Agricultural Experiment Station.

2 Swift and Company, Chicago, Illinois.






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Copyright © 1967 by the American Dairy Science Association ®.