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Shortening Dariworld Process of Making Cheese

Department of Food Science and Industries, University of Wisconsin, Madison 53706

ABSTRACT

The time required to make cheese by the Dariworld process from addition of 1% starter to hooping is about six hours. By using 2.5 or 4% starter, and adding rennet immediately after the starter, the total making time can be reduced 16 or 25%. The usual acidity of about pH 6.0 at dipping and pH 5.4 at second heating are observed. Curd making, cheese composition, and grades are not significantly altered by increased starter and rate of acid development.

¹ Present address: Department of Food Science, University of Guelph, Guelph, Ontario. Published with the approval of the Director of the Research Division, College of Agriculture and Life Sciences.