Shortening Dariworld Process of Making Cheese

The time required to make cheese by the Dariworld process from addition of 1% starter to hooping is about six hours. By using 2.5 or 4% starter, and adding rennet immediately after the starter, the total making time can be reduced 16 or 25%. The usual acidity of about pH 6.0 at dipping and pH 5.4 at...

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Bibliographic Details
Published in:Journal of dairy science 1972-04, Vol.55 (4), p.540-542
Main Authors: Irvine, D.M., Price, W.V.
Format: Article
Language:English
Subjects:
dairy products
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Summary:The time required to make cheese by the Dariworld process from addition of 1% starter to hooping is about six hours. By using 2.5 or 4% starter, and adding rennet immediately after the starter, the total making time can be reduced 16 or 25%. The usual acidity of about pH 6.0 at dipping and pH 5.4 at second heating are observed. Curd making, cheese composition, and grades are not significantly altered by increased starter and rate of acid development.
ISSN:0022-0302
1525-3198
DOI:10.3168/jds.S0022-0302(72)85531-0