Cheddar Cheese Made from Pasteurized Milk Homogenized at Various Pressures

Both low and high solids milks were passed through a homogenizer at pressures varying from 0 to 2,000 lb. and made into American cheese. The effects of homogenizing upon elasticity of curd at cutting time, whey expulsion from the curd, matting during cooking, fat loss in whey, and oiling off in cheese, body and texture score, and the color intensity were determined.