Layouts and Operating Criteria for Automation of Dairy Plants Processing Cheddar Cheese (Classic Reprint) - Softcover

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Excerpt from Layouts and Operating Criteria for Automation of Dairy Plants Processing Cheddar Cheese

If this turning procedure, which results in the flowing and flattening characteristic of the cheese, is omitted some savings in labor result, but the cheese has excessive mechanical holes and whey pockets. Such cheese is more likely to be curdy like Open-textured Colby cheese.

Mechanization of this part of cheddar cheese making, therefore, has not been used in this study, since it is not yet in general use in the industry. Several research workers in the United States and Australia at the time of this study have almost succeeded in duplicating with mechanical methods the true cheddar type, which is desirable for long-held cheese of the sharp-cured variety.

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