Low-fat Cheddar Make Schedule

General Principles

  • adjust each stage to include more moisture
  • keep pH higher at each stage relative to normal cheddar

Standardization

  • standardize to obtain about 35% FDM or about 20% fat in the cheese assuming 45% moisture

Pasteurization

  • normal is recommended
  • may be some advantage in higher temperature to denature whey proteins and increase moisture retention

Culture

  • normal level recommended

Calcium Chloride

  • recommended especially if higher pasteurization temperatures used

Cutting

  • larger than normal cheddar to promote more moisture retention

Cooking Temperature

  • lower than normal, 37C

Draining

  • high pH, near 6.4
  • shorter cooking time

Stirring Out

  • none

Washing

  • may be necessary for high moisture cheese to reduce lactose content

Salting

  • normal, about 2.5% of expected yield

Curing

  • normal temperatures
  • shorter time, especially for high moisture