Dkpartmext of Dairy Industry. 433 



of the fmger, it should be cut as follows: Cut slowly lengthwise of the 

 vat with a f-inch steel horizontal knife, having sharp edges. Then cut 

 crosswise of the vat with a iViiich perpendicular wire knife. Finally, 

 cut lengthwise of the vat with this same wire knife. The cubes resulting 

 should be of uniform size to insure xmiform development of acid, moisture 

 and color in the curd and in the cheese. Losses are commonly found in 

 the whey, due to carelessness or inability in the cutting or in the subse- 

 quent stirring. The knife should be drawn straight and even, and it 

 should not overlap the previous cut. Many makers cut too fast. The 

 faster the cutting, the smaller and more uneven the cubes will be. 



Stirring. — This is only to keep the particles separated from each 

 other and not to harden the curd, as many makers think. The cubes 

 of curd are very tender and easily injured. If the stirring is roughly 

 done, small pieces are broken off, which go back into a milky state and 

 run away in the whey, resulting in serious decrease in the quality of the 

 cheese. After the cubes are healed over, the stirring may be more active. 



Heating. — After stirring for 15 minutes, the temperature should be 

 raised to 98 to 100 degrees in 30 minutes. It is best to raise the tempera- 

 ture about 2 degrees every 5 minutes. Heat alone does not firm the 

 curd. The curd is firmed largely by the effect of the acid, which causes 

 it to contract and expel the moisture. The faster the acid is developed, 

 the faster w411 the curd contract. Accompanying the contraction by 

 heat retains the firmness and prevents reabsorption of whey moisture. 



Rule for heating. — When the acidimeter is used for testing, the follow- 

 ing rule is a reliable guide in heating; If after cutting, the whey around 

 the curd shows 



.14% acid, allow 30 minutes for heating. 

 .145% acid, " 25 

 .15% acid, " 20 



Heating too fast hardens the outside of the curd and prevents the 

 escape of moisture. The acid develops from the whey in the curd and 

 not from the -whey around it, so that if too much moisture is retained in 

 the curd, the acid develops too fast and an acid or sour cheese results. 



The most important step in cheese-making is to have the curd firm in 

 the whey before the required amount of acid has developed. A large 

 majority of the acid or sour cheese are caused, not by the maker having 

 given too much acid, as shown on the hot-iron test, but because the curd 

 was too soft when that acid developed. One-sixteenth inch (.16%) acid 

 will make a sour cheese if it develops on a very soft curd and too much 



