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The preparation of cheese curd by a continuous method: the effect of heating the curd in the absence of whey

Published online by Cambridge University Press:  01 June 2009

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

Curd was made in a continuous curd-making apparatus (Berridge & Scurlock, 1969) and immediately separated from its whey. Its temperature was maintained at a high level (41–48 °C) as it was moved continuously in the form of a thin layer through a set of rollers. The curd then had a moisture content similar to that of normal curd at the end of scalding in the traditional process. After a suitable period of cheddaring the pH value and the moisture content of the continuously made curd were the same as those normally reached at the same stage in the traditional process.

Type
Original Articles
Information
Journal of Dairy Research , Volume 36 , Issue 2 , June 1969 , pp. 241 - 250
Copyright
Copyright © Proprietors of Journal of Dairy Research 1969

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References

REFERENCES

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