In cheddar making, after cutting, cooking, and cheddaring, the whey is drained ('pitched') and the curd is milled and salted at approximately \(38\text{–}40^{\circ}\text{C}\). The cooking step (scalding) heats curd-whey mixture to \(37\text{–}40^{\circ}\text{C}\) to promote syneresis before draining.