32 



tion. If color is used it should be thoroughly mixed with the milk 

 before the rennet is added, using one to one and a half ounces of color 

 to 1,000 pounds milk. Add color in amount as the market demands it. 



When the desired acidity is obtained add the rennet, using four 

 to five ounces per 1,000 pounds milk or enough to coagulate the milk, 

 fit to cut in 15 to 20 minutes. Commence to cut early, using the hori- 

 zontal knife, first cutting slowly lengthwise of the vat, then with the 

 perpendicular knife cut crosswise, and afterwards lengthwise, which 

 will be sufficient f/or normal milk. Commence stirring at once with 

 agitators or with a McPherson rake. Stir carefully for 10 to 15 min- 

 utes before applying heat, and be careful to have the curd all free from 

 the Dottom and sides of the vat before turning on the steam. Curd 

 should be handled carefully, and in such a manner that the cubes will 

 not be broken or allowed to mat together, as rough handling or break- 

 ing of the curd causes a serious loss in both quantity and quality. Heat 

 to the cooking temperature of about 98 degrees F. in one-and-one-half 

 hours from the time of setting. If using agitators, take them out in 

 10 or 15 minutes after the cooking temperature is reached. Remove 

 at least half the whey, and keep the curd stirred sufficiently to prevent 

 it matting. Acid usually develops very rapidly in the spring, therefore, 

 it is necessary to be prepared to remove the whey quickly when enough 

 acid has developed, which may be from .17 to .2 as shown by the 

 acidimeter. Be careful to stir the curd dry. Curd must be well cook- 

 ed and stirred dry if a fine cheese is expected. Leave the curd about 

 eight inches deep in the curd sink. When it is well matted together 

 cut into strips six to eight inches wide and turn upside down, and in 

 about 15 minutes turn again and pile two deep. Continue turning 

 every 15 minutes until the curd is ready to mill. When the curd is well 

 matted and flaky, and shows .7 to .8 per cent, of acid it should be 

 milled, and then well stirred afterwards. The stirring should be re- 

 peated often enough to prevent the curd matting until ready to salt. 

 This will be when the curd has mellowed down nicely and shows from 

 1 to 1.2 per cent. acid. Stir the curd well before adding the salt to 

 give the cheese good body ,and improve the flavor and texture. Salt 

 at the rate of 1 1-2 vo 2 pounds of salt to 1,000 pounds milk. It is im- 

 portant tha\. the temperature of the curd from dipping to milling be 

 about 94 degrees. After milling, allow the curd to cool gradually tc 

 about 85 degrees. when ready to salt. Put to press at a temperature 

 of 82 to 84 degrees. Weigh the curds into the hoops ; tighten the 

 press gradually and leave the cheese 45 to GO minutes before taking out 

 to dress. When dressintr use plenty of clear hot water, and what are com- 

 monly called skirts. These cloths help to make a good rind on the 

 cheese and keep them clean and cause the cheese to come out of the 

 hoop more readily. Turn all cheese in the hoops every morning and 

 allow no cheese to be taken to the ruring-room that are crooked, have 

 wrinkles in the bandage, or rough edges. 



