Quality Standards
While the suggestions and data contained herein are based on information believed to be reliable, the seller or its suppliers make no representations or warranties of any kind other than that the products confirm to their current specifications. Purchasers should determine themselves whether suggested formulations, example products, or procedures are suitable for their own purposes. The formulations, examples and use recommendations as may be described herein should not be construed as permission to violate any patent or as warranty of non-infringement of any patent.
Chemical Analysis
FDM >48%
Moisture <44%
Physical Attributes
Body moderately firm, not weak or over acid
Color Bright, uniform straw color, no bleaching
No free moisture or gas holes
Flavor Clean, characteristic of variety, with an absence of undesirable flavors or aromas
Texture Moderately close and smooth - a slight flakiness in break (in core sample)





Make Procedure
Pasteurization temp 71.6°C for 16 seconds
Vat milk temp 31°C
Starter % - 1.2
Rennet = 3629g to 15300
Annatto - 3175g to 15300
Temp at renneting = 31°C
Use Cheddar knives
Acidity at cutting .105
Scald commenced 10 minutes after cutting
Scald temp 36.1°C taking 40 minutes - acidity when scald complete .12
Pitching (draining) 50 minutes after completion of scald
Acidity at pitching .14
Dry stir complete after 10 minutes = acidity .175
Salting after 1 ½ hours (cheddaring) acidity .53 -.55
Total time rennet to salting 4 hours
Milling after 15 minutes using cheddar chip mill
Press overnight - pressure increased to 1,200 kg
 
Typical Analysis
Fat 31% average
FDM 52% average
pH 5.2 - 5.4 typically
Moisture 37-38%
Salt 1.5 - 1.8%