194. The calcium and phosphorus contents of some types of British cheese at various stages during manufacture and ripening

Abstract

SINCE 1920(i) when Droop Richmond published tables giving the proximate composition of various cheeses, very large numbers of analyses of British cheese have been made, but although different types may have been studied, these have generally been made under entirely different conditions. The number of published analyses of the various types of British cheese manufactured from the same bulk milk are very few, although MacDowall & Dolby (2) have recently reported extensive analyses of cheese of the Cheddar type.In 1935 and 1936, a comprehensive study of the manufacture and ripening of British cheese was begun and the opportunity to determine the distribution and quantities of certain mineral constituents (ash, calcium and phosphorus) was taken, the results obtained forming the subject of this paper. The nitrogen distributions, the volatile acid determinations and detailed bacteriological examinations carried out at the same time by other workers will be reported later. In 1935 from the same batch of raw milk (a) Cheddar, (b) Cheshire, (c) Leicester and (d) Lancashire cheese were made. In 1936 the experiment was repeated but Stilton replaced the Lancashire type. The differences in the four types of hard pressed cheese result from greater or lesser variations in technique during the process of making and the mature cheese have, of course, widely different characteristics. It is not possible to elaborate the cheese-making details here but to facilitate the appreciation of the determinations which have been made, the essential differences are given. CHEDDAR CHEESEAcidity is allowed to develop before rennet is added and moisture is expelled by cutting the curd small and scalding at a high temperature. After pitching, acidity increases, the curd mellows and a close texture is obtained, by milling in large pieces. Considerable pressure is applied at once to the warm curd. A close texture and firm body result. CHESHIRE CHEESEOnly slight acidity is developed before renneting and acidity slowly develops in the later processes. The curd is milled small at comparatively low acidity when the moisture content is still high. After 20 hr. pressure is applied Jour, of Dairy Research ix 10

Lactose, lactic acid and mineral equilibria in Cheddar cheese manufacture

“…CzULAK AND OTHERS content of the cheese. Mattick (1938) suggested that differences in the mineral content of Cheddar, Cheshire, Leicester, Lancashire and Stilton cheese probably play a part in determining their characteristics.…”

282. A preliminary study of the effects of varying pitching consistency and rate of scald on the physical and chemical properties of Cheddar cheese and on the firmness of the cheese as judged by cheese-makers, bakers and others

“…(K) 3 The order of vapour pressures early in the ripening process. (A) The order of consistency at pitching point, starting with the firmest curd (longest scald).…”