282. A preliminary study of the effects of varying pitching consistency and rate of scald on the physical and chemical properties of Cheddar cheese and on the firmness of the cheese as judged by cheese-makers, bakers and others

Abstract

1. Six cheese of Cheddar type were made under conditions as similar as possible, except that the consistency of the curd at pitching, and in two cases the rate of scald, were varied.2. Chemical and rheological analyses, as well as measurements of moisture content and vapour pressure, were made on the cheese and also judgements of firmness under various conditions were given by cheese-makers, bakers and non-experts.3. A table is given in which the orders of placing of the cheese are compared as between the objective tests and the subjective judgements. The cheese-makers and the non-expert testers gave, in general, characteristically different orders, the orders given by the bakers tending to fall between the two.4. It appears that the consistency of the curd at the pitching point (W/h as determined by the Scott Blair-Coppen method) and probably the rate of scald, are prime factors in determining the firmness of the cheese.5. The whole experiment is preliminary in character and it is intended to repeat it in an extended form in the near future.