44 



of calcium paracasein (reference No. 1, p. 36). As a result of the 

 changing of most of the calcium paracasein into uncombined paraca- 

 sein the physical contlition of the curd changes from a tough, rubber- 

 like consistency with a high water content to a mass having a smooth, 

 velvety appearance and feeling, and a softer, somewhat plastic con- 

 sistency. The texture also changes so that the curd acquires a peculiar 

 fibrous condition or grain, tearing off somewhat like the cooked meat 

 of the chicken's breast. Along with these changes the curd forms 

 longer strings on a hot iron, usually an inch or more after the ched- 

 daring has continued some time. 



8. Influence of cheddaring upon quality of cheese. — Extended piling 

 of curd tends to make a quick-curing, soft cheese. If a slow-curing 

 cheese is desired, the curd should be piled little or none at all, the 

 blocks being simply turned over and over in a single layer. Curd from 

 very ripe milk should be piled little (reference No. 8, p. 69). 



9 When the cheddaring iwocess is complete.— The cheddaring proc- 

 ess is regarded as complete when we have the following conditions: 



(1) The curd forms strings on hot iron an inch or more in length. 



(2) The whey running from the curd shows an acidity of 0.7 to 0.8 

 per cent. (3) The curd should be velvety in appearance and feeling 

 and tear apart like the breast meat of a chicken. 



EXPERIMENT AND PRACTICE WORK, NINTH LECTURE. 



Time required. — Since it is necessary to begin with the operation of 

 cheese making each day, additional time will be required each day, but 

 this will serve to review preceding stages. 



Apparatus, etc., required. — Same as before. Small amoimts of milk 

 can be used in pails or a larger amount in a vat. The instructor mil 

 have to be governed by circumstances as to the detailed methods he 

 employs. 



1. Start in operation of cheese making and make special study of 

 indications that tell when to remove curd, such as the appearance and 

 feehng of the curd, test on hot iron, and acidity of whey. Apply all 

 these tests carefully. 



2. At proper time remove whey and proceed to the operation of 

 cheddaring the curd. Study with care the changes that the curd goes 

 through. 



3. Make various tests for completion of process, such as hot iron, 

 acidity of whey, and texture and a]>])earance of curd. 



TENTH LECTURE. 



MILLING, SALTING, AND PRESSING CURD. 



1. Milling curd.— (References No. 3, p. 76, and No. 8, p. 69.) 

 When the cheddaring process is complete as determined by the tests 

 given in the last paragraph of the preceding lecture the curd is ready 



