Equipment and Procedure for Manufacturing Laboratory Cheese Curd

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Abstract
A technique for manufacturing laboratory quantities of cheese is described. This technique allows simultaneous manufacture of 4 vats (7 kg each) of milk. Cooling and stirring procedures were automated to reduce variability between vats. A direct acid cheese procedure minimized cheese make time and unified the make procedure. The equipment was acceptable for producing Cheddar cheese, cottage cheese and direct acid set cheese. This equipment would be especially suited to evaluate compatability of enzymes for cheese manufacture, cheese yield studies, desirability of cultures for a particular cheese type and test of culture media.
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