Mechanical Draining, Inoculating, and Hooping of Blue Mold Cheese Curd

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Abstract
Apparatus for continuous preparation of blue cheese curd was developed. Pictures illustrate various steps in the mechanized operation. Curd was prepared by the Lane-Hammer process, then pumped into a rotating, perforated drum to separate curds and whey. Mold spores were dusted onto the dry curd from a vibrating sieve. Curd was drained, inoculated, and hooped at a rate of 2 to 2.5 6-pound hoops per minute. Moisture content of individual hoops in a lot varied only plus or minus 0.25% with similar uniformity of cheese quality. Manual handling of curd was eliminated.

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