Cheddar Cheese Made from Pasteurized Milk Homogenized at Various Pressures

Abstract

Summary Cheese of the Cheddar type was made from either standardized Jersey milk or unstandardized Holstein milk homogenized at 0, 500, 1,000, and 2,000 p.s.i. Increasing homogenization pressures resulted in progressive decreases in elasticity of curd, slower whey expulsion, lower fat losses in whey, lower color intensity of cheese, and less oiling off. Analysis of variance showed nonsignificance with respect to breed differences and to differences in flavor scores of the ripened cheese. The differences in body and texture scores were found to be significant between the 0.1 and 0.05 level of probability of chance occurrence, with 500 and 1,000 p.s.i. resulting in a superior body and texture.