Abstract
IN the manufacture of Cheddar cheese the curd granules fuse under gravity into solid blocks, usually 6–12 in. in thickness. At the same time some spreading or flow of the blocks takes place. This flow appears to be responsible for the characteristic fibrous texture in the ‘cheddared’ curd. In designing a curd-fusing or cheddaring machine Czulak and Hammond1 took account of this fact and arranged, following initial compression into a solid block, to submit the curd to pressure in a longer chamber, thereby giving flow in one direction. Curd ched-dared in this machine has a greatly increased longitudinal fibrous structure, strips of curd some 20 in. in length being readily torn from the block.
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References
Czulak and Hammond, Aust. J. Dairy Tech., 11, 58 (1956).
Wolpers and Ruska, Klin. Wochenschr., 18, 1077, 1111 (1939).
Imhof and Hostettler, Schweiz. Milchztg., 82, No. 63 (1956).
Baud, Morard, and Pernoux, Z. wiss. Mikr., 61, 290 (1953).
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KING, N., CZULAK, J. Fibrous Structure in Cheese Curd. Nature 181, 113–114 (1958). https://doi.org/10.1038/181113b0
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DOI: https://doi.org/10.1038/181113b0
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