288. A simplification of the Scott Blair-Coppen test for the pitching consistency of cheese curd

Abstract

Scott Blair & Coppen(I) have described a test for the consistency of firm cheese curd during the process of scalding and at the pitching point. This test gives the cheese maker an objective physical measure of a property which he is used to assessing subjectively by handling the curd, and should ensure a more constant condition in the curd from vat to vat and from day to day.