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Detection of Curd Granule and Milled Curd Junctions in Cheddar Cheese¹

Food Research Institute, Research Branch Agriculture Canada, Ottawa, Ontario, Canada K1A 0C6
Dairy Division, Alberta Agriculture, Wetaskiwin, Alberta, Canada T9A 0S7
Food Production and Inspection Branch, Agriculture Canada, Ottawa, Ontario, Canada K1A 0C5

ABSTRACT

Curd granule junctions and milled curd junctions in Cheddar cheese were visualized by slicing the cheese, fixing the slices in a glutaraldehyde solution, dehydrating them in alcohol, defatting in n-hexane, drying, and sanding with a carborundum paper. The junctions consisted of fat-depleted areas which formed the borders between adjoining curd granules. They appeared as a dark venation outlining the curd granules and milled curd particles. The curd granules were smooth and had regular shapes and uniform dimensions in stirred-curd cheese made by cutting the curd with wire knives in the traditional way. Cutting of the curd with the stirring mechanism instead of knives produced ragged, irregular, and nonuniform granules. A model has been suggested, which explains the formation of the curd granule junctions and their changes during cheddaring.

¹ Contribution 451 from Food Research Institute, Agriculture Canada in Ottawa.