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Journal of Dairy Science Vol. 77 No. 10 2865-2869
© 1994 by American Dairy Science Association ®
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Pressure During Pressing of 290-Kilogram Stirred-Curd Cheddar Cheese Blocks

Robert S. Reinbold 1, Craig M. Gale 1, and Conly L. Hansen 1

1 Department of Nutrition and Food Sciences, Utah State University, Logan 84322-8700

Pressure in the center and side of 290-kg stirred-curd Cheddar cheese blocks was determined during 2 h of pressing at 12 kPa of cheese surface pressure. A strain-gauge pressure transducer and data logger were used to conduct the study. Statistical analyses and graphical depiction showed that pressure increased more rapidly and was higher in the center than at the side of cheese blocks during pressing. Possible reasons for these findings are proposed.

Key Words: pressure • curd • whey • cheese

Submitted on February 7, 1994
Accepted on June 24, 1994






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Copyright © 1994 by the American Dairy Science Association ®.