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In the largest operations, the curd is delivered onto a perforated conveyor belt for drainage and cheddaring, which allows for the formation of a slab of curd and continuous whey drainage.  Washing is rarely included
in the production of cheddar cheese, but when it is, the time for such rinsing is so limited that
only the whey on the surface of the curd is removed.

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In the production of Colby and Monterey, the whey is drained off until a curd forms at the bottom a bath is visible, then a sufficient amount of cold water is introduced to reduce the temperature of the curd – whey mixtures at 27 C. The rate of syneresis is slowed if cold water is used, resulting in higher cheese moisture.

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A long wash time will remove more lactose, resulting in a higher final pH cheese. Heat-sensitive strains can be revived by using cold water. Cheddaring. A step known as “cheddaring” has been standardized into commercial practice by Joseph Harding in 1857.

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During manual cheddaring, the curds are turned over and stacked on top of each other. regular intervals, naturally compressed by its own weight, which further increases the synergy still maintains a controllable level of moisture retention. The main purpose of cheddaring is to allow time for the acidity to increase and release the whey.

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