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Curd Granule and Milled Curd Junction Patterns in Cheddar Cheese Made by Traditional and Mechanized Processes^1,2,

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

ABSTRACT

Curd granule and milled curd junctions are permanent features of cheese. They do not break down or fade as the cheese matures. Cheddar and stirred-curd varieties may be distinguished readily from their curd granule junction patterns. Careful examination of patterns of curd granule and milled curd junctions revealed by a simple treatment of Cheddar cheese slices may be informative about equipment, techniques, and cheese making practices. The amount of flow during cheddaring, as judged by curd granule junction patterns, was compared in cheese made by traditional, semi-mechanized, and four automatic cheddaring methods. Products from mechanized systems (Damrow Draining and Matting Conveyor, Bell-Siro Cheessmaker II, Cheddarmaster Cheddaring Tower, and Stoelting Automatic Cheddaring Machine) showed less evidence of extensive cheddaring than Cheddar cheese manufactured by older conventional methods. However, in uniformity of body and closeness of texture, cheese made by these automated systems were equal to or better than cheese cheddared in the traditional manner.

¹ Presented in part at the Fourth Biennial Cheese Conference, Utah State University, Logan, August, 1980.

² Contribution 452 from Food Research Institute, Agriculture Canada, Ottawa.