78 
LABORATORY MANUAL 
EXERCISE NO. 5 
Object: To become acquainted with the process of manufacturing American 
cheese. 
Procedure: In Wisconsin there are four distinct types of cheese made 
The American (often called cheddar, or full cream), Swiss, 
Brick, and Limburger. The American cheese is made from 
partially ripened milk and is usually “set” at a temperature of 
about 86° F. and about 3-3J4 oz. of rennet is used per 1000 
pounds of milk. The Swiss and Limburger cheese require per¬ 
fectly sweet milk and therefore a higher setting temperature 
(about 94° F.) and more rennet (about 4 oz. per 1000pounds) 
is necessary. In American cheese the milk is heated to 102° 
F. or thereabouts to get it dry and firm. Limburger is heated 
to 96° F. to leave it moist. Brick cheese is somewhat inter¬ 
mediate and is heated to about 110°-112° F. to get it dry. In 
order to get the proper texture and “eyes” in Swiss cheese, the 
milk is heated from 128°-136° F. to get the curd dry. 
Brick, Limburger, and Swiss cheese are salted from the out¬ 
side, while the salt is mixed with the curd for American cheese. 
Brick or Limburger cheese is ready to eat in four to six weeks. 
Swiss in four to six months, and American cheese in one to six 
months. 
A. Place 200 pounds of good sweet milk in a cheese vat provided 
with a jacket for heating or cooling, then proceed as follows: 
(1) Heat the milk to 86° F. and make an acidity test. If the 
acidity is less than .19% it may be increased by holding 
at 86° F. for some time or by the addition of good starter 
(sour milk). 
(2) Add color at the rate of Yt-3 oz. per 1000 pounds milk. 
Dilute color with water before adding to milk. Mix milk 
and color thoroughly. 
(3) Add rennet when milk has the proper degree of acidity. 
The amount varies from 2)^-4 oz. per 1000 pounds of milk 
depending on acidity, temperature and composition of 
milk or strength of rennet. Dilute rennet with water 
(40 parts water to 1 pare rennet) before adding. Mix thor- 
ly. 
(4) When the curd is sufficiently firm, it should be cut into 
^-3^inch cubes as follows: lengthwise with a horizontal 
knife, crosswise with a perpendicular wire knife and 
lengthwise with a perpendicular knife. 
(5) Heat the curd to express the whey to about 100° F. The 
acidity of the whey should be .16-18%. 
(6) Draw off the whey and gather the curd in a shallow layer 
on either side of the vat 
(7) Cut curd into blocks 6-8" wide when sufficiently firm. 
Turn the blocks over frequently to prevent cooling off too 
rapidly on one side. 
(8) Mill the curd when of proper texture. 
