MANUFACTURE OF CHEDDAR CHEESE

Leonardo M. Calixto
FDST 429-151/Laboratory Report #10/April 07, 2015

1. Introduction
Cheddar-type cheeses are characterized by the mixing of salt with the curd
before it is pressed into a coherent loaf. These cheeses are typically hard with a long
shelf life and without a surface flora. The best known is Cheddar: about 50% fat in
the dry matter, not more than 38% water. A unique step in the manufacture of
Cheddar cheese is the cheddaring process: The whey is drained off and the curd
mass cut into large strips that are piled up. The slabs fuse again and are allowed to
spread slowly into thinner slabs that are turned, cut again into strips, and piled up,
and so on. (Walstra et. al, 2006)
This laboratory had as objective to observe and understand several steps in
the manufacture of Cheddar cheese.
2. Study Questions
2.1. At what step during the manufacture of Cheddar cheese does the lactic
fermentation actually occur? When does the fermentation stop?
Fermentation will begin once Starter cultures are added to milk and let set for
25-30 minutes, after the addition of chymosin. Then, The curd is allowed to ferment
until it reaches pH 6.1, indicating that the curds are ready to be cut and cooked.
Once the curds are cooked and the whey is drained off, the cheddaring process
allows the fermentation to continue until a pH of about 5.2 is reached.
The salting step will control the growth of the desirable bacteria and during the
ripening death and lysis of starter cells will occur.
2.2.

What would be the consequences of under-cooking the curds (i.e., to 3436 C instead of 38-40 C)? What would happen if the curds were overcooked to 42-45 C?

Cooking the cheese in temperatures, both, higher or lower than 38-40 C will
directly affect the final texture of the product. If the curds are under-cooked, less
whey will be released, meaning that more lactose will remain in the curds to serve as
substrate for fermentative bacteria, resulting in a too soft cheese. On the other hand,
the excessive heat from over-cooking would release more whey and may interfere
with the starter cultures, resulting in less fermentation, leading to a harder and dryer
cheese, also affecting the development of flavor.
2.3.

Why is it still difficult to produce reduced fat or low fat Cheddar cheese
products?

A study conducted by Guinee et al indicated that fat has a major effect on the
microstructure, texture and functionality of Cheddar cheese. Reduction in fat content
resulted in increases in the apparent viscosity and melt time and a decrease in the

flow ability of the baked cheese. These changes in rheology and functionality are
probably attributable in large part to the decrease in the quantity of free oil released
on cooking and the increases in the content of intact para-casein and the volume
fraction of the casein matrix associated with the reduction in fat content.
According to Banks et al, several problems are encountered in the production
of Cheddar cheese with reduced fat: The result is a mass of brick-like casein; the
moisture content in the final cheese must be increased to levels substantially greater
than those normally employed in Cheddar manufacture to improve the textural
properties of the Cheese. Besides, on lowering the level of fat in Cheddar-type
cheese there is significant reduction in the development of typical Cheddar flavor.
3. References
Banks, J.M.; Brechany, E.Y.; Christie, W. The production of low fat Cheddar-type
cheese. International Journal of Dairy Technology. Volume 42, Issue 1, pages 69
Guinee, T.P.; Auty, M.A.E.; Fenelon, M.A. 2000. The e!ect of fat content on the
rheology, microstructure and heat-induced functional characteristics of Cheddar
cheese. International Dairy Journal 10, pages 277-288
Walstra, P.; Wouters, J.T.M.; Geuters, T.J. 2006. Dairy Science and Technology. CRC
Press. Second Edition. 763p.