46 



using about the same amount of curd in each hoop, but being careful 

 not to fill hoop too full (reference No. 8, p. 83). The top cap cloth 

 is then put* on and the fibrous ring placed about edge and then the 

 follower on top. 



9. Pressing curd. — Wlien the curd is put in press in normal condi- 

 tion, a moderate pressure will cause the pieces of curd to cement 

 together in a smooth solid mass. The pressure should be uniform 

 and continuous for twenty-four hours. With a screw press the pres- 

 sure is applied gradually at first, full pressure reached in about fifteen 

 minutes, and is tightened as fast as the screws become loose, especially 

 during the first hour (reference No. 8, p. 84). 



10. Dressing cheese. — When the curd has been in press about one 

 hour it is well compacted and is then taken out. The bandage is 

 freed from wrinkles and trimmed evenly, so that it will come over the 

 end of the cheese about an inch and a half. Put it in position and soak 

 it with hot water; then wring out the cap in hot water and place it 

 on the end of the cheese (reference No. 8, p. 85). Return to press 

 and apply full pressure. 



[The mechanical manipulations involved in preparing the hoop and 

 dressing the cheese can be properly learned only from actual practice, 

 and the foregoing outhne must be filled in by the students under the 

 fidler directions of the lecturer.] 



For a description of presses, bandages, hoops, etc., see reference 

 No. 8, pp. 81-85. 



11. Troubles common in cheese making. — Temperature conditions 

 during cheese making favor growth of many kinds of bacteria, and 

 sometimes undesirable forms prevail, producing abnormal behavior 

 in curd and defective cheese. Two of the most familiar conditions 

 are gas-forming fermentations and overripe milk. 



12. Gas-forming fermentations. — Some fermentations produce gas 

 in the curd, causing it to swell, filling it with small holes and making 

 it very spongy.* The result of such conditions is a "floating" or 

 " gassy ' ' curd. This condition is due to lack of cleanliness on the part 

 of one or more patrons. Such milk can be detected by the curd test 

 (see Lecture 5, paragraph 4). When suspected, the results of these 

 fermentations can be prevented or lessened by abundant use of a 

 starter, developing in the curd abundance of lactic acid, which is more 

 or less poisonous to the gas-forming bacteria. The milk is well ripened 

 before adding rennet, and the curd heated somewhat more rapidly 

 than usual and from 2° to 6° higher. The escape of gas from curd 

 is favored by keeping warm and frequent repiling. Gas fermentations 

 often produce offensive smells in the curd, and these may be largely 

 washed out by drenching the curd with warm water (105° F.). How- 

 ever, it is difficult to make perfect cheese ^^^thout some loss of yield 

 from such milk. The ideal method is prevention by cleanhness 

 (references No. 3, p. 77, and No. 8, p. 66). 



