The use of high-temperature short-time scalding in continuous curd-making

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Abstract
Summary Experiments with continuously made curd leading to the use of a 4-min scalding period at 48°C for Cheddar curd-making are described. The short time at 48°C had only a slightly adverse effect on the starter, and the moisture content of the drained curd was within the range usually found in conventionally made curd at the same stage. The starter was allowed to grow in the drained curd during cheddaring. After 3–6 h the pH and moisture content were the same as those of normal cheddared curd.

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