The manufacture of non-fat-leaking cheddar cheese from reconstituted milk.

Abstract

A process has been evolved for the commercial manufacture of a non-fat-leaking cheddar cheese. The process depends on separating the whole milk, homogenizing the cream therefrom in a three-stage homogenizer to reduce most of the fat globules to less than 2 microns in diameter, reconstituting the milk, and proceeding as in cheddar cheese manufacturing, with minor modifications. The underlying principles of homogenization, the method of manufacture, defects and their control, equipment and its layout, and costs of manufacture are discussed.