A new instrument to measure cheese curd rigidity, and preliminary trials in cheesemaking

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Abstract
A new instrument for the measurement of cheese curd rigidity is described. The instrument assesses rigidity by measuring the ability of the curd to transmit a compression wave. A diaphragm moves through a displacement of 0.5 mm at a frequency of 0.02 Hz, and the transmitted wave is received through a curd thickness of 8 mm by a sensitive pressure transducer. A continuous record of curd development is displayed on a recorder chart. Preliminary trials in commercial cheesemaking are described which show that the instrument is capable of monitoring the progress of curd development and allows the effect of cheesemaking variables on the maximum rate of firming and firmness at cutting time to be measured.

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