296. The effect of varying pitching point and rate of scald on the physical properties and general quality of cheese made from milk of varying acidity and from pasteurized milk

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Abstract
1. Following the experiences gained from an earlier experiment, cheese were made at varying controlled pitching points and rates of scald, the experiment being done both with sweet milk and comparatively acid milk. 2. One of the two cheese made from each vat was submitted to physical tests at regular intervals during the ripening process and the other cheese, when ripe, were judged by a panel of experts who also, together with non-experts and routine analysts, gave judgements of firmness and ‘spring’. 3. Tables were drawn up in which the rank orders of the cheese for each objective physical test and subjective judgement are compared with one another. 4. With the possible exception of vapour pressure and ‘spring’, the effect of pitching consistency was much more marked than that of the differences in rate of scald although the latter were considerable. Many physical properties were well correlated with pitching consistency. 5. The cheese makers are shown to have a greater self-consistency as individuals in picking out replicates and as a group in their decisions as to the rank order, by comparison with the other categories.