Bulletin No. 236 - The Manufacture of Cheese from Soft-Curd and Hard-Curd Milks

Little investigational work has been conducted on the effect of the hardness of curd of milk on the quality, quantity, and commercial value of cheese. In July 1930, a preliminary report from the Utah Agricultural Experiment Station was made on these researches. This report indicated that for the manufacture of cheese hard-curd milk was far superior to soft-curd milk. This research is a continuation of that project. Hard- and soft-curd milk used in the tests reported was obtained from Holstein cows. The fat content of each milk was practically the same. While the difference in curd hardness between the soft- and hard-curd milk was not as great as might have been expected, still it does show the practical difference between these two types of milk for the manufacture of cheese