Pressure During Pressing of 290-Kilogram Stirred-Curd Cheddar Cheese Blocks

Abstract

Pressure in the center and side of 290-kg stirred-curd Cheddar cheese blocks was determined during 2h of pressing at 12 kPa of cheese surface pressure. A strain-gauge pressure transducer and data logger were used to conduct the study. Statistical analyses and graphical depiction showed that pressure increased more rapidly and was higher in the center than at the side of cheese blocks during pressing. Possible reasons for these findings are proposed.