Salt Absorption by Cheddar Cheese Curd

Some mechanized procedures for making Cheddar cheese are altering traditional methods of salting curd. These new procedures, which provide continuous milling, salting, and hooping of curd, have shortened the interval between milling and hooping (2, 4). The curd in such processes is coated with dry salt or flooded with brine on its way from mill to hoop. In other htbor-saving processes curd is salted by holding it in salted whey (7, 8).