cheddaringn.

Etymology: < cheddar n. + -ing suffix¹.Previous versions of the OED give the stress as: ˈcheddaring.

A process or stage in the manufacture of cheese (see quots.).

ΘΚΠ

the world > food and drink > food > food manufacture and preparation > preparation of dairy produce > [noun] > formation of cheese > processes in cheese-making

hoving1741

earning1744

rendling1784

hot-iron test1876

renneting1889

cheddaring1929

1909 L. L. Van Slyke & C. A. Publow Sci. & Pract. Cheese-making iii. 32 Cheddaring the curd..is the main distinctive feature of the cheddar method of cheese-making.

1929 C. H. Eckles et al. Milk & Milk Products xi. 243 In the cheddaring process the curd is piled at both sides of the vat and permitted to meet.

1929 C. H. Eckles et al. Milk & Milk Products xi. 244 When the cheddaring process is completed, the small particles lose their identity completely, fusing together into a practically solid mass of curd.

1951 Good Housek. Home Encycl. 398/1 Cheddar Cheese... The name is now given to any cheese which undergoes the special ‘cheddaring’ process, regardless of where it is made.

1958 New Scientist 29 May 62/2 Australia's Dairy Research Station has just announced that it has contrived a machine to do the ‘cheddaring’. This is the stage in which..the fibrous particles are fused into a smooth mass.

1960 A. E. Bender Dict. Nutrition & Food Technol. 28/2 After coagulation of the milk, heating of the curd and draining, the curds are piled along the floor of the vat when, in the case of Cheddar cheese, they consolidate to a rubbery sheet of curd. This stage is the Cheddaring process.

This entry has not yet been fully updated (first published 1972; most recently modified version published online June 2019).

单词	cheddaring
释义	cheddaringn. Etymology: < cheddar n. + -ing suffix¹.Previous versions of the OED give the stress as: ˈcheddaring. A process or stage in the manufacture of cheese (see quots.). ΘΚΠ the world > food and drink > food > food manufacture and preparation > preparation of dairy produce > [noun] > formation of cheese > processes in cheese-making hoving1741 earning1744 rendling1784 hot-iron test1876 renneting1889 cheddaring1929 1909 L. L. Van Slyke & C. A. Publow Sci. & Pract. Cheese-making iii. 32 Cheddaring the curd..is the main distinctive feature of the cheddar method of cheese-making. 1929 C. H. Eckles et al. Milk & Milk Products xi. 243 In the cheddaring process the curd is piled at both sides of the vat and permitted to meet. 1929 C. H. Eckles et al. Milk & Milk Products xi. 244 When the cheddaring process is completed, the small particles lose their identity completely, fusing together into a practically solid mass of curd. 1951 Good Housek. Home Encycl. 398/1 Cheddar Cheese... The name is now given to any cheese which undergoes the special ‘cheddaring’ process, regardless of where it is made. 1958 New Scientist 29 May 62/2 Australia's Dairy Research Station has just announced that it has contrived a machine to do the ‘cheddaring’. This is the stage in which..the fibrous particles are fused into a smooth mass. 1960 A. E. Bender Dict. Nutrition & Food Technol. 28/2 After coagulation of the milk, heating of the curd and draining, the curds are piled along the floor of the vat when, in the case of Cheddar cheese, they consolidate to a rubbery sheet of curd. This stage is the Cheddaring process. This entry has not yet been fully updated (first published 1972; most recently modified version published online June 2019). < n.1909
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