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The use of high-temperature short-time scalding in continuous curd-making

Published online by Cambridge University Press:  01 June 2009

N. J. Berridge  and
P. G. Scurlock
N. J. Berridge
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading
P. G. Scurlock
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading
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Summary

Experiments with continuously made curd leading to the use of a 4-min scalding period at 48°C for Cheddar curd-making are described. The short time at 48°C had only a slightly adverse effect on the starter, and the moisture content of the drained curd was within the range usually found in conventionally made curd at the same stage. The starter was allowed to grow in the drained curd during cheddaring. After 3–6 h the pH and moisture content were the same as those of normal cheddared curd.

Type
Original Articles
Information
Journal of Dairy Research , Volume 36 , Issue 1 , February 1969 , pp. 53 - 64
Copyright
Copyright © Proprietors of Journal of Dairy Research 1969

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References

REFERENCES

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