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296. The effect of varying pitching point and rate of scald on the physical properties and general quality of cheese made from milk of varying acidity and from pasteurized milk

Published online by Cambridge University Press:  01 June 2009

G. W. Scott Blair ,
F. M. V. Coppen  and
D. V. Dearden
G. W. Scott Blair
Affiliation:
National Institute for Research in Dairying, University of Reading
F. M. V. Coppen
Affiliation:
National Institute for Research in Dairying, University of Reading
D. V. Dearden
Affiliation:
National Institute for Research in Dairying, University of Reading
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Extract

1. Following the experiences gained from an earlier experiment, cheese were made at varying controlled pitching points and rates of scald, the experiment being done both with sweet milk and comparatively acid milk.

2. One of the two cheese made from each vat was submitted to physical tests at regular intervals during the ripening process and the other cheese, when ripe, were judged by a panel of experts who also, together with non-experts and routine analysts, gave judgements of firmness and ‘spring’.

3. Tables were drawn up in which the rank orders of the cheese for each objective physical test and subjective judgement are compared with one another.

4. With the possible exception of vapour pressure and ‘spring’, the effect of pitching consistency was much more marked than that of the differences in rate of scald although the latter were considerable. Many physical properties were well correlated with pitching consistency.

5. The cheese makers are shown to have a greater self-consistency as individuals in picking out replicates and as a group in their decisions as to the rank order, by comparison with the other categories.

Type
Original Articles
Information
Journal of Dairy Research , Volume 13 , Issue 1 , September 1942 , pp. 73 - 84
Copyright
Copyright © Proprietors of Journal of Dairy Research 1942

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References

REFERENCES

(1)Blair, Scott & Coppen, (1941). J. Dairy Res. 12, 170.CrossRefGoogle Scholar
(2)Blair, Scott & Coppen, (1940). J. Dairy Res. 11, 187.CrossRefGoogle Scholar
(3)Blair, Scott & Coppen, (1941). J. Soc. chem. Ind. 60, 190.CrossRefGoogle Scholar
(4)Blair, Scott & Coppen, (1939). Proc. roy. Soc. B, 128, 109.Google Scholar
(5)Blair, Scott & Coppen, (1940). Brit. J. Psychol. 31, 61Google Scholar
(6)Coppen, (1942). Brit. J. Psychol. 32, 231.Google Scholar