Syllabus of a course of lectures on clieese niakiuf!; — Continued. 



Seventh lecture — Continued. Page. 



Experiment and practice work, se\-entii lecture 40 



Time recjuired 'iO 



Apparatus, etc., required 40 



Preparation of starter 40 



Eighth lecture 40 



Cutting and heating curd 40 



Purpose of cutting curd 40 



When to cut curd 40 



How to cut curd 41 



Efl'ect of fineness or coarseness of curd. 41 



Stirring curd after cutting 41 



When to apply heat 41 



Acidity of whey in regulating heating 42 



Experiment and practice work, eighth lecture 42 



Time required 42 



Apparatus required 42 



Ninth lecture 42 



Removing whey from curd and cheddaring the curd 42 



When to remove whey from curd 42 



How to ascertain when there is acid enough 42 



Changes caused in curd by formation of acid 43 



Effect of excessive and of incomplete heating (" cooking ") 43 



Cheddaring the curd 43 



Matting curd on vat bottom! 43 



Effects of cheddaring curd 43 



Influence of cheddaring upon quality of cheese 44 



When the cheddaring process is complete 44 



Experiment and practice work, ninth lecture 44 



Time required 44 



Apparatus, etc. , required 44 



Tenth lecture 44 



Milling, salting, and pressing curd , 44 



Milling curd 44 



Treatment of curd after milling 45 



When to salt curd 45 



Amount and kind of salt to use 45 



Effects of salting 45 



Temperature of curd when put in pre.ss 45 



Object of pressing curd 45 



Preparing hoop for receiving curd 45 



Pressing curd 46 



Dressing cheese 40 



Troubles common in cheese making 46 



Gas-forming fermentations 46 



Overripe milk 47 



Experiment and practice work, tenth lecture 47 



Time required 47 



Apparatus, etc., re()uired 47 



Eleventh lecture 48 



Care of cheese aftei' manufacture" 48 



Changes caused by curing cheese 48 



Loss of moisture in curing cheese 48 



Changes in paracasein 48 



