47 



l.S. Overnpe milk.--\\\ hot woatlior milk may l>t' on the verjje of 

 souring when ready to 1)0 nuuh' into cheese. Under such conditions 

 the changes occur more rapidly than usual; the curd " works too fast." 

 The whey does not escape fast enough. This may be helped by stir- 

 ring curd constantly and thoroughly after removing whey. No starter 

 should be used in an overripe milk; more rennet should be added to 

 the milk and at a lower temperature. After cutting, the curd is stirred 

 until the whey separates well before raising temperature (references 

 No. 3, p. 78, and No. 8, p. 58). 



EXPERIMENT AND PRACTICE WORK, TENTH LECTURE, 



Time required. — The work at this point carries one through the 

 whole operation of cheese making and will use five to seven hours or 

 more a day. 



Apparatus, etc., required. — Same as before, with curd mill, salt, 

 cheese press, bandage, etc. 



Start operations of cheese making from beginning. Mill the curd 

 when the indications are right. Then pile and stir occasionally, keep- 

 ing it warm all the time. Study the changes in curd. 



Salt the curd at time shown by hot-iron test and by acid test. 



Observe temperature when curd is put to press. 



The instructor must give personal illustrations of method of pre- 

 paring press, pressing, dressing cheese, etc. 



After the details of the entire operation of cheese making have been 

 fairly well mastered, then the students can undertake such of the fol- 

 lowing experiments as they may have time for : 



(1) Make cheese from 100 pounds or more each of (a) milk skimmed 

 by separator, (b) normal milk containing 3 to 3.5 per cent of fat, and 

 (c) normal milk containing 4 to 4.5 per cent of fat. Note the following 

 points: (1) The weight of cheese in each case, (2) the per cent of fat in 

 whey in the case of b and c, and (3) the commercial quality of the 

 cheese when one and two months old. 



(2) Make cheese from 100 pounds or more of normal milk and from 

 the same amount of milk to which has been added 25 per cent of water. 

 Compare results in yield, loss of fat in whey, etc. 



(3) Make cheese from two portions of the same milk. Run one 

 portion in a normal manner and the other portion in the same way, 

 except to stir the milk after it has begun to coagulate with rennet. 

 Notice the appearance of the whey in both cases, and also the per cent 

 of fat in whey and the yield of cheese. 



(4) Compare results in respect to per cent of fat in whey and yield of 

 cheese when curd is dut (a) hard, (b) medium, (c) soft, (d) coarse, (e) 

 fine, (f) carefully, (g) carelessly. 



(5) Compare results in respect to per cent of fat in whey, yield and 

 quality of cheese when (a) the curd is heated ("cooked") too quickly, 

 (b) too slowly, (c) too high, (d) too low. 



