TABLE XII
| Summary Showing Amount of Fat in Milk Lost inCheese-making | |||
| Group | Pounds of Fat in 100 Lb. of Milk | Pounds of Fat Lost in Whey for 100 Lb. of Milk | Per Cent of Fat in Milk Lost in Whey |
I | 3 to 3.5 | 0.32 | 9.55 |
| II | 3.5 to 4 | 0.33 | 8.33 |
| III | 4 to 4.5 | 0.32 | 7.70 |
| IV | 4.5 to 5 | 0.28 | 5.90 |
| V | 5 to 5.25 | 0.31 | 6.00 |
Table XII shows that the percentage of fat in the whey is approximately the same for milk high or low in fat. But the milk low in fat loses a higher percentage of the total milk-fat in each 100 pounds of whey.
214. Effect of bacterial-content of milk on yield of cheese.—The bacterial-content[96] of the milk influences the yield by affecting both the moisture-content and the losses. If the milk is sour or has bad fermentation, the losses will be increased because the curd cannot be carefully handled, and the moisture cannot be incorporated to the extent that it can in clean milk, without injury to the quality. The proper-cooling of the milk in one instance increased the yield 0.3 pound of cheese for each 100 pounds of milk. The more moisture that can be incorporated into the cheese up to the legal limit, the greater the yield.
215. Factors affecting the moisture-content of Cheddar.—The amount of moisture that can be incorporated in a curd depends on several factors.[97] The following increase the moisture-content control of the cheese:
1. Cutting the curd coarse.
2. High setting temperature.
3. Low acid in the curd at time of removing whey.
4. Not stirring the curd with the hand as the last of the whey is removed.
5. Slow pressure.
6. High piling of the curd in the cheddaring process.
7. Small amount of salt.
8. Holding the curd at low temperature after the whey is removed.
9. Large amount of rennet.
10. Cutting the curd hard.
The following factors decrease the moisture-content of the cheese:
1. Fine cutting.
2. Low setting temperature.
3. High acid in the curd at time of removing the whey.
4. Stirring the curd with the hand as the last of the whey is removed.
5. Fast pressure.
6. Low piling of the curd in the cheddaring process.
8. Holding the curd at high temperature after the whey is removed.
9. Small amount of rennet.
10. Cutting the curd soft.
From this discussion, it is evident that the yield of cheese from 100 pounds of milk increases with higher percentages of fat and casein in the milk, with reduced losses of solids during manufacture, with the absence of undesirable fermentations, and with the incorporation of large amounts of water.
216. Variations of the Cheddar process.—The Cheddar process, as already described, is widely employed in cheese factories. Many varieties are found, however, and varietal names are used for such products. A whole series of these forms are either locally or widely made in England and taught in the English dairy schools. Some of these varieties resemble the factory Cheddar product fairly closely; others are clearly different products. A typical series of the variations as developed in America will be considered.
In the commercial trade Cheddar cheese is usually designated by some name which indicates its size. The size of the cheese is determined by that of the hoops. The hoops vary both in diameter and height. The table on the following page shows the usual sizes of the hoops and the weight and name applied to the cheese.
217. Cheddar-type cheese from pasteurized milk.—Sammis and Bruhn[98] have described a variation of the Cheddar process to overcome the difficulties of making cheese from pasteurized milk. Such milk curdles in very unsatisfactory manner unless some chemical is added to compensate for the salts lost and to offset the other changes resulting from heat. For this purpose, they found the use of hydrochloric acid satisfactory.