Curd Treatment in Cheese Production

The curd may be treated to remove more whey by cutting, heating, and salting. Optional further treatment includes knitting and/or pressing. Although a few chemical tests can be made to assess the progress of the curd through each of these treatments, it is often the experienced judgment of a cheese maker that determines when it is time for the next step.

• Cutting. Slicing the curd increases its surface area. Sometimes the curd is placed on strainers to remove even more whey.
• Heating. Encourages the evaporation of whey and allows lactic acid to build up to create a firmer, more elastic texture. Heat also destroys certain undesirable microorganisms. After heating, the curds are washed with cold water to produce softer, higher-moisture cheeses.
• Salting. Further dehydrates the curd, controls the growth of bacteria, and contributes to the flavor, texture, and appearance of cheese.
• Knitting. Some cheese are “knitted”; that is, the curd is united or melted into a solid mass through the use of heat.
• Pressing. Pressing is another way to create a solid mass out of the curd, the the last step before ripening. Curds are physically pressed into compact masses by placing them in boxes or other containers under pressure.