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CHEDDARING [3 records]

Filter results by subject field Alphabetical list of terms

Filter results by subject field

Alphabetical list of terms

Record 1 2019-07-10

English

Subject field(s)
  • Cheese and Dairy Products
DEF

... the process of piling and repiling of blocks of warm curd in cheese vats.

OBS

During the cheddaring period of about 2 h, lactic acid increases rapidly, and the proteins stretch and align, which results in body and texture characteristics of cheddar cheese.

Key term(s)
  • cheddarisation

French

Domaine(s)
  • Laiterie, beurrerie et fromagerie
CONT

Cheddarisation. Dans le cas du cheddar, la soudure des grains est favorisée par une série de retournements et d'empilements de blocs de caillé [...] Les grains, tout en se soudant, s'étirent et forment des filaments dont la texture rappelle la chair de poulet. Ces étapes, ou cheddarisation, donnent au fromage une texture finale plus lustrée et plus lisse.

OBS

cheddarisation : Équivalent adopté par le Comité intergouvernemental de terminologie de l'industrie laitière.

Spanish

Save record 1

Record 2 1988-07-12

English

Subject field(s)
  • Cheese and Dairy Products
OBS

When the cheddaring process is completed, the curd is passed through a curd mill which cuts it into strips about 1/2 inch square.

French

Domaine(s)
  • Laiterie, beurrerie et fromagerie
OBS

Curd mill/moulin à caillé (CBT-107, 1985, p. 93).

Spanish

Save record 2

Record 3 1984-05-28

English

Subject field(s)
  • Cheese and Dairy Products
CONT

Milling the curd.-After cheddaring, the curd is passed through the curd mill which cuts the slabs into strips about 1/2 to 1 inch wide and 2 to 3 inches long.

French

Domaine(s)
  • Laiterie, beurrerie et fromagerie
OBS

Avant d'être mis en moule, le caillé est broyé, soit avec les mains, soit avec un moulin spécial.

Spanish

Save record 3

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