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514. Studies on a washed curd variety of cheese: II. The influence of variation in the washing and scalding processes

Published online by Cambridge University Press:  01 June 2009

Joan Whitmore
Joan Whitmore
Affiliation:
Dairy Department, The University, Reading
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Extract

1. Eighty-three experimental washed curd cheese were made to investigate the effects of variations in the washing and scalding processes upon the qualities of texture and eyehole formation.

2. Texture was influenced markedly by the amount of washing received by the curd, and a ‘half-wash’ procedure which gave the most satisfactory results is described. Good texture was also favoured by low scalding temperatures (98–107° F.) and short scalding times (8–20 min.).

3. Eyehole formation was affected by scalding time (particularly exceeding 30 min.) rather than temperature.

4. The best combination of conditions appeared to be a ‘half wash’ with scalding at 103° F. for a period not exceeding 25 min.

5. Large cheese moulds (30 lb.) failed to yield a satisfactory product and their use is not recommended.

Type
Original Articles
Information
Journal of Dairy Research , Volume 20 , Issue 2 , June 1953 , pp. 212 - 216
Copyright
Copyright © Proprietors of Journal of Dairy Research 1953

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References

REFERENCES

(1)Fisker, A. N. (1949). Personal communication.Google Scholar
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