CRACKED BIND

Waikato Times, Volume 127, Issue 21204, 29 August 1940, Page 11

CRACKED BIND

CHEESE MANUFACTURE EARLY STAGES OF CURING Results of an investigation by the Dairy Research Institute, Palmerston North, into the causes of cracks in cheese-rind are given by the Minister of Scientific and Industrial Research, the Hon. D. G. McMillan, in the Labour paper, the Standard. The occurrence of cracks, said the Minister, by permitting the entry of mould, might cause the spoilage of a considerable portion of the cheese. Under present conditions, when delays in transport might increase storage periods, such defects might be accentuated.

Investigations both in the institute factory and in a commercial factory had shown that cracks were most likely to develop during the first week after manufacture, when the knitting together of the curd particles was still incomplete, and that cracks did not usually extend appreciably after the cheese was two weeks old. The experiments demonstrated the necessity for using an outer bandage which was in good condition, and of avoiding wrinkles in the inner bandage. Other factors tending to produce rind cracks were the placing of cold curd in the hoops, inadequate pressing, over-salting of curd, displacement of curd where morning dressing was practised, and damage to cheese by rough handling after removal from the hoop. Normal variations in moisture content of curd or in temperature of curd at hooping did not appear to influence the development of cracks in the rind. The omission of scalding of hoops, while reducing the adhesion of the bandage, did not cause increased cracking. Storage at high temperatures and low humidities, and storage in a current of air, also did not produce cracks in the rind.