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Mechanized and Continuous Cheesemaking Processes for Cheddar and Other Ripened Cheese

Department of Food Science, University of Wisconsin, Madison 53706

ABSTRACT

Mechanization and automation of the manufacture of ripened cheese varieties have been an intensive research area for the past 20 yrs. Many of the fundamental developments occurred from 1960 to 1970 and were reviewed by Irvine (46, 47), Mann (62, 63), Schwartz (88), Olson (71, 72), and Park (73). During the past 5 yrs, a number of the basic developments have been refined and adapted into commercial use. Investment in mechanized systems, including vats and mechanical curd-handling equipment, has been extensive both in medium-sized and large plants.

Economics. The trends in consolidation of privately-owned and cooperative cheese plants, the capability of long-distance transportation of milk and pressures for increased efficiency have accelerated mechanization of cheese manufacture. In spite of the rapid increase in use of mechanized systems, relatively few economic analyses of mechanization procedures have been published.

Estimates of labor requirements for traditional methods of manufacturing Cheddar cheese in New Zealand and the United States were made in 1966 and 1969 (51, 71).

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