Production of cheddar cheese

In large automated plant, cheesemaking is typically held to a well-timed schedules. Culture, CaCl2 and color are typically added as cheese milk enters the cheese vat, after pasteurization and cooling.

Cheddar cheese is produced by the coagulation of cow’s milk with rennet. Acid production during manufacturer is achieved by use of mesophilic type O culture of Lactobacillus lactis subsp, lactis and Lactococcus lactis subsp, cremoris.

Color addition 
Annatto may be added to cheese milk at a rate of approximately 66 mL per 1000 kg of milk, adjusted to desired product color.

Culture addition 
Cheese manufacturers may increase or decrease the amount of culture based on seasonal variation in milk composition. The principal function of the starter is the uniform production of lactic acid at a predictable rate to ensure that quality cheese is produced.

When the acidity has reached the required level, usually after 45 – 60 minutes, rennet is added and dispersed evenly throughout the milk, after which curd formation begins. Rennet acts to coagulate the milk solids into curd.

When the curd is firm enough it is carefully cut into cubes the a size of large peas, before mixing with whey. The mixture the gradually heated through the walls of the cheese vat to a temperature of 39 ° C.

Ripening 
Cheddar is matured for periods from 3 to 18 months, but extended maturation periods of up to 2 years or more may be used in production of specialist cheeses.
Production of cheddar cheese