What can the cheesemaker do to increase moisture levels?
In this scenario the low moisture in Cheddar suggests that the rate of syneresis was excessive. The solution is to decrease the rate. Firstly it is recommended that the casein: fat ratio should be determined and if incorrect the the milk should be standardised to the correct CF ratio e.g. the fat content of the milk might be too low. Other actions that might be taken include: 1. Reducing the maximum scald temperature 2. Reducing the stirring rate 3. Increasing the curd particle size i.e cut the curd into larger cubes 4. Lowering the starter innoculum level and decreasing the length of the make process- using a lower starter inoculum will reduce the rate of acid production and slow down synerysis.
