33 

 Summer Cheese. 



In making: summer cheese one ounce of color per 1,000 pounds of 

 milk is usually enough, but this may be varied according to the re- 

 quirements of the market. Use from three to three-and-one-half ounces 

 of rennet extract per 1,000 pounds of milk, or sufficient to coagulate the 

 milk fit to cut in 25 to 30 minutes. The cutting and cooking of the 

 curd is the same as given for spring cheese. 



It may be necessary in some cases to raise the cooking tempera- 

 ture slightly higher, or to about lOO degrees, shortly after normal cook- 

 ing temperature is reached. The whey should be partially drawn off 

 and the curd well stirred by hand or with ,a rake to insure thorough 

 cooking. The acidity should be allowed to develop to such a point that 

 is found from day to day to give best results in the working of the curd 

 later in the process, aiming to have the curd with good body, well matt- 

 ed and in a flaky condition when ready to mill. At this time it should have 

 an acidity of .75 to .85 in If to 2 hours from the time of dipping. Curd 

 should be well stirred after milling. Care must be taken not to salt the 

 curd too soon as open cheese may be the result. Curd should be well 

 ripened, stirred and aired thoroughly and cooled to a temperature of 85 

 degrees before salting. Use from 2 to 2i pounds of salt to 1,000 

 pounds of milk. 



Fall Cheese. 



In making fall cheese it is a mistake to use too much culture, or 

 to ripen the milk too much, giving the cheese the appeaiance of having 

 been made from over-ripe milk, which is very objectionable. Rather 

 use a smaller amount of culture, not more than 1-4 of one per cent, 

 and add it to the milk as early as possible, then allow the milk to ripen. 

 Always heat the milk to at least the temperature of the culture before 

 the culture is added. Set slightly sweeter than usual, as we are able 

 to work closer to the sweet line all the way through when culture is used. 



Gassy Milk. 



The presence of gas in milk retards the development of acid, and 

 as acid is necessary in the manufacture of cheese we should make the 

 conditions as favorable for its development as possible without injury 

 to the body of the curd. To do this, use i to ^ per cent, of good cul- 

 ture, ripen slightly lower for setting than for normal milk, when cut- 

 ting' aim to have the cubes even in size and as large as possible, allow 

 the acid to develop slightly farther before applying heat, stir carefully, 

 and heat slowly, aiming to have the curd in normal condition at dip- 

 ping. Use the same cooking temperature and the same acid for dip- 

 ping as with a normal curd. A gassy curd docs not require so much 

 Stirring, as the moisture leaves the curd more readily. Cut and turn 

 as usual and pile according to the body of the curd. Mill as soon as 

 the curd is well matted, and the acidity has developed to .8 to .85 



