Curd Tension of Milk and its Relationship to Firmness of Curd in Cheesemaking

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Abstract
In experiments conducted in these laboratories on the manufacture of Swiss cheese it has been found desirable to measure the curd firmness of the kettle milk for the purpose of determining the effects of this and other related factors upon the quality of the cheese. Preliminary work has shown that when milk to be used in cheesemaking is selected on the basis of curd firmness, the use of soft-curd milk causes the cheese to have a relatively soft texture and to contain a high percentage of moisture, while the use of hard- curd milk causes the cheese to have a relatively firm and dry curd. The present work was conducted for the purpose of developing suitable tests for determining the curdling properties of milk to be used in the manufacture of cheese. In addition to the economic value of this work, an analysis of certain factors which cause variations in curd firmness is of particular scientific interest.

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