Lactose content can be adjusted by moisture removal (syneresis), fermentation, or leaching with water. By leaching lactose with water it is possible to make a high moisture cheese (such as brine brick or Muenster) and still achieve a final pH of about 5.0 - 5.2. The temperature of the wash water will determine the moisture content of the curd. Sometimes relatively hot water (eg., Gouda) is used to dry the curd and develop its texture.
Traditionally washing was accomplished by removing Omega to 2/3 of the whey and replacing it with water and agitating for about 15 min. This process results in the dilution of large amounts of whey which must be reconcentrated or dumped. It also creates problems where curd tables have less capacity than setting vats. The solution is to remove more whey and add less water.