COMPOSITION OF CHEDDAR CHEESE 229 



7. Large amount of salt. 



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 l have described a variation of the 

 Cheddar process to overcome the difficulties of making 



1 Sammis, J. L., and A. T. Bruhn, The manufacture of cheese 

 of the Cheddar type from pasteurized milk, U. S. Dept. Agr. 

 Bur. An. Ind. Bui. 165, pages 1-95, 1913. 



