48 



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

 (juality of cheese when (a) the curd is put to press too warm, (b) too 

 cold. ' 



(7) Make into cheese milk containing 0.2 to 0.25 per cent of acid and 

 study the behavior of the curd, the per cent of fat in whey, and the 

 (juality and yield of cheese. 



(8) Make cheese with use of remiet at the rate of 8, 6, and 9 ounces 

 per 1 ,000 ])ounds of milk. Compare results in working, in behavior of 

 curd, and in ([uality of cheese at thirty and sixty days. 



(9) Salt cheese at rate of 2, 4, and 6 pounds of salt per 1,000 pounds 

 of milk. Note the yield of cheese and the quality at thirty, sixty, and 

 ninety days. 



(10) Make cheese from 100 pounds or more of (a) normal milk con- 

 taining 3.5 to 4.5 per cent of fat and (b) from skim milk made from the 

 same amount of the same milk after it has had its fat removed by 

 being run tlirough a separator. Compare the yields of cheese. 



ELEVENTH LECTURE. 



CARE OF CHEESE AFTER MANUFACTURE. 



Importance of care of cheese after being made has been overlooked. 

 The best made cheese can be easily ruined by lack of care after remov- 

 ing from press. Few cheese factories have proper facilities for curing 

 cheese in the best way. Under the old system much emphasis was 

 placed on greasing cheese, using caps, and making great efforts to pre- 

 vent mold, but little effort was made to reduce loss of moisture. 



1. Changes caused hy curing cheese. — Cheese must have age before it 

 is salable for consumption. Several different changes take place diu-- 

 ing curing period, among which are (1) loss of moisture and (2) changes 

 in paracasein. 



2. Loss of moisture in curing cheese. — (Reference No. 17, p. 281.) 

 Cheese begins to lose weight as soon as it is taken from press, and 

 the loss continues some months. The rapidity and extent of loss of 

 moistuie vary with several conditions, such as (1) the percentage of 

 moisture present in green cheese, (2) texture of cheese, (3) size and 

 shape of cheese, (4) temperature of curing room, (5) moisture in air of 

 curing room. The more moist a cheese when first made the more 

 rapidly it loses moisture. Cheese with spongy texture loses moisture 

 more rapidly than cheese with perfect texture. Large cheeses lose 

 moisture less rapidly in proportion to their weight than smaller 

 cheeses. ''Flats" lose weight more rapidly than cheeses of the same 

 diameter and twice the height. The higher the temperature of the 

 curing room the greater the loss of moisture. The greater the mois- 

 ture in the air of the curing room the smaller is the loss of weight. 



3. Changes in paracasein. — In freshly coagulated cheese curd the 

 calcium casein of milk is changed to calcium paracasein, which, under 



