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Adhesion of press cloth to rindless cheese

Authors: J. Conochie and B. J. Sutherland


A technique is described for investigating the factors responsible for the adhesion of press cloths to rindless cheese. It was found that high temperature of pressing, high moisture and low salt content of the curd increased the extent of adhesion. Treatment of the press cloths in a 2% solution of sodium tetraphosphate was effective in preventing adhesion even at a pressing temperature of 104°F. (40°C)

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