lo Oct.. iqii-] 



CJicddar Chccse-mahing. 



■07 



Aboxe all. never use whev for a starter. Sour whey ahvays contains 

 undesirable germs, and these will he transmitted from one rlay's milk to 

 the next. 



Heating the Milk. — The temperature of the whole milk should be 

 raised to 84 deg. or 88 deg., according to its richness. In spring, a lower 

 setting temperature and a comi)aratively larger quantity of rennet should 

 be used. As the season advances, and the milk gets richer, the .setting 

 temperature should be rai.sed. 



Testing Aciditv of Milk. — The milk is now tested with the acidimeter 

 test to a.scertain its acidity. The acidities which give the best results are 

 22. .225, and .22,, depending on the condition of the milk and the amount 

 of starter used. 



.SETTING OR CO.\Gt:L.-\TION OF -MJI.K. 

 Cheese-iiiakcr taking the acidity test. 



Colouring. — The colouring depends on the strength used ; from 1 oz. 

 to \\ oz. to 1,000 lbs. of milk gives the right colour. It should l)e mixed 

 in half a gallon of cold clean water, and gently stirred into the milk. 



Rennet Test. — Before setting the milk, a rennet te.st .should be made. 

 From 18 to 20 .seconds is the proper time for normal working milk. The 

 time will vary with the .season, condition of milk, and strength of nnnet. 

 The (juantity of rennet u.sed is from 3 ozs. \o 4 ozs. per t.ooo li)S. of milk, 

 and it must be diluted with half a bucket of cold clean water to eaih vat 

 before pouring into the whole vat of milk. The water delays the action 

 of the rennet for a few seconds. 



The rennet should be stirred into the milk with the curd rake or agitator 

 for 2 to 3 minutes at a fairly fast rate; then slow ilown for 2 minutes so 

 as to have the milk ptrfectly still l)efore coagulation tak<'S pla<-e. With- 

 draw the rake or blades of the agitator and skim off any dust or fat that 

 mav have accumulated on top of the milk. I'ut canvas cover over the top 

 <it ihe vat to keep the tem])crature from falling. 



