Figure 11.1. Flow sheet diagram for manufacturing cheddar, colby, and Monterrey Jack cheeses.
Standardized
milkPasteurizationRipening,
at 31-32C for
30 minSetting milk,
15-30 minCutting curd,
0.95 cm knivesCooking to
39 CDraining 66%
wheyTrenching
curdDraining
66% wheyMesophilic
starterColor, Calcium
chlorideRennetDraining
wheyCheddaring,
TA 0.55%MillingDry saltingHoopingPressingPackagingRipeningCheddar
cheeseWashing with
water at 27 C for
15 min
Draining whey-
water mixture
Stirring curd for 20
min,
TA 0.22%Dry saltingHoopingPressingPackagingRipeningColby
cheeseWash with water
at 29 C,
for 5 min
Draining water-
whey mixtureTrenching
curdCheddaringMilling
TA 0.22%
Dry saltingHoopingPressingPackagingRipeningMonterrey
Jack270