Changes in Composition of Cheddar Curd during Manufacture as a Guide to Cheese Making by Direct Acidification

Abstract

Studies to determine whether the properties and composition of Cheddar cheese could be reproduced by batch methods using simplified procedures meeting requirements for mechanization indicated that curd milled at pH 5.3-5.4 should contain 41-43% moisture and 4.0-6.0 g lactose/100 g buffering constituents (total solids minus fat and lactose). Nine lots of cheese made without starter from pasteurized whole milk acidified at 40[degree] F with lactic-acid to pH 5.40[plus or minus].05 and renneted at 86[degree] F ranged from 41.48-45.21% moisture. Attempts to follow a stirred-curd procedure after draining were complicated by matting of the curd. Bitterness always developed during storage. Three lots of cheese made from pasteurized whole milk inoculated with 0.25, 1.0 and 2.0% commercial lactic starter, acidified at 40[degree] F to pH 5.60[plus or minus].03 and renneted at 86[degree] F ranged from 38.78-41.04% moisture. Cooking to 112[degree] F did not produce matting. Vacuum treatment of curd (25 in. for 50 min.) produced close-textured cheese. Initial body shortness disappeared during storage. Lots made with 1.0 and 2.0% starter did not become bitter.