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Journal of Dairy Science Vol. 52 No. 6 803-807
© 1969 by American Dairy Science Association ®
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Post-Hoop Curd Handling in the United States Cheddar Cheese Industry1,2,

E. R. Vedamuthu, G. W. Reinbold, A. H. Miah3 and C. J. Washam

Department of Dairy and Food Industry, Iowa State University, Ames 50010

ABSTRACT

Twenty commercial Cheddar cheese manufacturers, representing a cross-section of the Cheddar cheese industry in the United States, were surveyed about post-hoop curd-handling procedures. Both barrel- and block-type Cheddar manufacturers were included.

In barrel-type operation, considerable variation was observed in the length of whey-drainage period and the time needed for the packed curd to reach 4.4 C in the curing room. As compared with barrel Cheddar, greater variation for several of the individual post-hoop operations was found in block-type operation. A large commercial Cheddar manufacturer not included in the survey indicated that the cooling rates of Cheddar cheese blocks in the curing room were influenced by the mode of stacking of blocks.

Studies conducted in our pilot plant have shown that adequate control of temperature in the post-hoop period is necessary for manufacturing high-grade Cheddar cheese from day to day. These data should help individual Cheddar plants evaluate the post-hoop operations in their day-to-day routine.

FOOTNOTES

1 Journal Paper no. J-6119 of the Iowa Agriculture and Home Economics Experiment Station, Ames. Project 1488.

2 Supported by a research grant from American Dairy Association, Chicago, Illinois.

3 Present address: Department of Dairy Science, E.P. Agricultural University, Mymensingh, East Pakistan.






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Copyright © 1969 by the American Dairy Science Association ®.