Cheddar Cheese Made from Pasteurized Milk Homogenized at Various Pressures

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Abstract
Cheddar cheese was made by a conventional method with either Holstein or Jersey milk. Jersey milk was standardized with skim milk of its kind to the desired fat: casein ratio of 1:0.7; Holstein milk was used unstandardized. Each lot of milk was pasteurized at 143[degree]F for 30 minutes, cooled to 120[degree]F and portions withdrawn and homogenized at 0, 500, 1000 and 2000 psi followed by further cooling. Increasing homogenization pressures resulted in progressive decreases in elasticity of curd, slower whey expulsion, lower fat losses in whey, lower color intensity of cheese and less oiling off. Analysis of variance showed nonsignificance with respect to breed differences, and to differences in flavor scores of 3 and 6-month-old cheeses. Differences in body and texture scores were significant between 0.1 and 0.05 level of probability of chance occurrence, with 500 and 1000 psi resulting in a superior body and texture.

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