_^2^2 Circular No. 3. 



intelligence. A successful cheese-maker must be quick to think and to 

 act. He must know his work, and be able to apply his knowledge in 

 controlling variations caused by climatic, bacterial and chemical agents. 

 In beginning his daily work, a maker should have clearly in mind the 

 ideal in the finished cheese, and should conduct his work with this end 

 in view. This ideal should be perfection; and this demands a knowledge 

 of all the qualities required in a perfect cheddar cheese. 



4. The Manufacture. 



Cheddar cheese should have a neat, clean, attractive appearance, 

 when cut, it should show a close solid, uniformly colored interior. It 

 should have a clean, pleasant, mild aroma and a nutty flavor. It should 

 possess a mellow, silky, meaty texture, and when rubbed between the 

 thumb and forefinger shotild be smooth and free from hard particles. 

 To make this kind of cheese, we must have milk of good quality. The 

 following directions will apply only to the making of cheese from clean 

 sweet milk. 



Ripening the milk. — It is necessary' that the milk be heated to 86 

 degrees Fahr., and that it contain a certain amount of acid before the 

 rennet is added. The amount of acid is increased by allowing the milk 

 to stand at the above temperature, or by adding a starter to the milk, 

 or by both. 



Adding starter. — One-half to two per cent, of good commercial starter 

 may be used, depending on the sweetness of the milk. Too much starter 

 causes an acid or sour cheese. 



To determine acidity. — The acid in the milk is determined by an 

 acidimeter. When there is .20% acid in the milk, it is ready for the 

 rennet. At this time a Marshall rennet test will be 2J spaces. 



Adding color. — If colored cheese is to be made, the quantity of color 

 used will depend on the requirements of the market to be supplied. 

 Generally, J oz. to 2 oz. per 1000 pounds of milk is sufficient. About 

 I oz. per xooo pounds makes a very desirable color for most markets. 

 The color should be added to the milk after adding the starter, and be 

 evenly stirred through the milk to insure a uniform color in the curd. 



Adding rennet. — Enough rennet, diluted in cold, pure water, should 

 be used to coagulate the milk firmly in 25 minutes. Generally, 2 to 4 

 oz. is necessary for every 1000 pounds of milk. Four to five minutes 

 should be taken in stirring it in. 



Cutting. — When the coagulated milk (curd) will split evenly ahead 



