Abstract
Cheese samples representing six positions in each of 12 290-kg stirred curd Cheddar cheese blocks in stainless steel hoops were analyzed for salt, pH, and moisture after the blocks had been held at 6 or 22°C for 7 d after pressing. Analysis of variance was used to determine differences between vats, filling sequences, cooling treatments, and positions within cheese blocks. Temperature during cooling had a significant effect on pH, salt, and moisture distribution within the cheese. Mean differences between the centers and sides of all cheese blocks cooled at 5°C were .1% salt, .12 pH units, and 5.73% moisture. Differences between the centers and sides of cheese blocks cooled at 22°C were 0% salt, .03 pH units, and .96% moisture. After filling the hoops, moisture transferred from high temperature to low temperature areas in the cheese. Moisture differences in large cheese blocks were minimized when temperature differences within blocks were reduced.
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