Effects of Reducing Rennet and Adding Calcium Chloride on the Manufacture and Curing of Cheddar Cheese

Abstract

Reducing rennet from 90 to 45 ml/1000 lb. of milk delayed curd formation in 9 lots of raw and 8 lots of pasteurized milk. Adding 0.02% calcium chloride to milk with the low level of rennet gave normal curd formation and yield of cheese, but protein breakdown was slow, and curdiness persisted longer in finished cheese. The quality of the cured cheese was not influenced by levels of rennet and calcium chloride used, but persistence . of curdiness was undesirable in young cheese made with reduced amounts of rennet, especially when supplemented with calcium chloride.