Curd Granule and Milled Curd Junction Patterns in Cheddar Cheese Made by Traditional and Mechanized Processes,

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Abstract
Curd granule and milled curd junctions are permanent features of cheese. They do not break down or fade as the cheese matures. Cheddar and stirred-curd varieties may be distinguished readily from their curd granule junction patterns. Careful examination of patterns of curd granule and milled curd junctions revealed by a simple treatment of Cheddar cheese slices may be informative about equipment, techniques and cheese making practices. The amount of flow during cheddaring, as judged by curd granule junction patterns, was compared in cheese made by traditional, semi-mechanized and 4 automatic cheddaring methods. Products from mechanized systems (Damrow Draining and Matting Conveyor, Bell-Siro Cheese-maker II, Cheddarmaster Cheddaring Tower and Stoelting Automatic Cheddaring Machine) showed less evidence of extensive cheddaring than Cheddar cheese manufactured by older conventional methods. In uniformity of body and closeness of texture, cheese made by these automated systems was equal to or better than cheese cheddared in the traditional manner.