Most of the commonly occurring defects in Cheddar cheese are directly attributable to errors of judgment, observation, measurement, and technique. A general outline of the principles of Cheddar cheesemaking has been presented, calling attention, when possible, to the possible presence of these errors. Sufficient, continuing, and effective on-the-job training is suggested as the best means of avoiding the development of defects in Cheddar cheese.

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Author notes

1Editorial Note: Second of two papers dealing with two important aspects of cheesemaking technology having particular significance relative to the public health safety and consumer acceptance of cheese.

2Journal Paper No. J-5672 of the Iowa Agricultural and Home Economics Experiment Station, Ames, Iowa. Project 1188.

3Presented at the Dairy Industry Conference, Iowa State University, Ames, Iowa, March 29, 1967.