Identifier: manche00usde (find matches)
Title: Manufacture of cheese of the cheddar type from pasteurized milk
Year: 1913 (1910s)
Authors: U.S. Department of Agriculture, Bureau of Animal Industry
Subjects: Cheddar cheese.
Publisher: Washington, D.C. : U.S. Dept. of Agriculture, Bureau of Animal Industry
Contributing Library: University of Florida, George A. Smathers Libraries
Digitizing Sponsor: University of Florida, George A. Smathers Libraries with support from LYRASIS and the Sloan Foundation

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suitable for theirtrade may be obtained from the authors. Where a maker doubts whether the buyer is giving him fair treat-ment, it is recommended that parts of each days make be sent totwo different dealers, whose criticisms, if any are received, can becompared by the maker at the factory. CHEDDAR CHEESE FROM PASTEURIZED MILK. TESTING CHEESE FOB MOISTURE WHEN DRESSED IN THE HOOP. In making cheese by this process, the green cheese was found todiffer very little in moisture content from day to day. as is Bhown inTable 19 Excepting the first day the cheese was made each day intwo rats, and each \ at of curd was tested for moisture separately. The determination of moisture in cheese is not recommended as apari of the daily work in a factory. It is of great value, however,in experimental work, where it is desired to study the effect on theirmoisture contenl of different methods of handling curds, or the effectof different moisture content on the market value or keeping quality(•I cheese.
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FlO. -Method of marking cheese. Moisture tests are easily made. It is objectionable, however, toplug a new cheese every day for a moisture test because of the dan-ger of admitting molds, etc., beneath the rind, and it has been foundthat plugging the green cheese can ho entirely avoided by samplingit at the time it is dressed in the hoop, about one hour after putting itto press. The trier hole made at this time by turning down thebandage and inserting the trier at the side will close entirely overnight in the press, leaving the rind perfect. Samples of cheese thustaken from the dressed curd and tested for moisture agreed closelyin moisture content with samples taken with a trier from the samecheese the next day. after pressing about twenty hours, as may beseen from Table 19. The moisture tests were all made by heating 10-gram portions ofthe curd for at least three hours in the Wisconsin hidi-prossurc INCREASED HELD OF CHEESE OBTAINED. 53 steam oven.1 After three or four hours there is

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