466 [Assembly 



a temperature not exceeding ninety degreees (Fahrenheit) in cool 

 weather, or from eighty to eighty-six in warm weather, breaking 

 curd thoroughly and fine before laising heat to scald, raising heat 

 moderately and uniformly through the whole mass at the same 

 time, breakifig curd fine and even, so that all will cook alike 

 and enough,.) without a degree of heat much above the tempera- 

 ture of the blood ; holding the maximum of heat till the curd is 

 thoroughly cooked or welded, getting whey thoroughly out of 

 curd' before applying salt, while the curd is warm and of a tem- 

 per to take, so that it will not be rinsed away by pressing out the 

 remaining whey, the use of sharp and sweet rennet. 



It is a fact well known by the close observer, that to salt or 

 cool curd immediately, suppresses the cohering or welding ten- 

 dency introduced and carried on by a combined action of heat 

 and rennet. It is essential, therefore, that the agents first used 

 should finish their work before cooling or salting, as salt is last 

 used as a controlling agent. The more thoroughly the rennet 

 is allowed to do its work, with the aid of moderate and uni- 

 form heat, the less danger of salt holding in solution an excess 

 of moisture, to save and prevent a perfect coherence. 



The great desideratum in cheese making, is to so extricate the 

 fluid properties of the milk that the curd will cheese and form as 

 near a solid as possible, and still hold, in solution moisture enouo-h 

 to make a soft buttery texture, which is arrived at only by an 

 uniformity of moderate heat and pressure in w^orking the curd, 

 and applying an appropriate amount of salt, at a particular 

 welding temper of the curd. ' - 



After adding salt enough to make the cheese palatable, the 

 progress of fermentation necessary to follow, should be regulated 

 by the temperature of the curing room. As curing cheese 

 upon the shelf is a very essential and critical part of cheese 

 dairying, the committee feel that -they cannot too strongly 

 urge upon dairymen the necessity of providing themselves 

 with curing rooms, to suit the temperature to the constitu- 

 tion and character of their cheese, and a more perfect under- 

 standing between the maker and purchaser as to a particular 

 character of cheese required to meet the demand, as cheese 



