?o8 



Journal of Agriculture, 'Victoria. [lo Oct., 1911. 



Coagulation. — Watch for the coagulation of the milk. If this occurs, 

 within 10 minutes, the curd should be ready to cut in t^^ minutes from the 

 time the rennet was added to the vat ; or the time it takes to thicken 

 X 2\ from the time it thickens, i.e., 10 x 2^ = 25 + 10 = 35 min. from 

 the time rennet was added. 



Cutting the Curd. — To ascertain w^hen the curd is ready to cut, wet the 

 forefinger and insert it carefully into the curd and then raise. If the curd 

 breaks cleanly and shows clear whey it is ready for the knife. 



The horizontal knife should be used first, lengthwise of the vat. The 

 curd then keeps in place better and allows a more uniform cut to be made- 

 with the perpendicular knife. The latter is used crosswise and once length- 

 wise. The cubes should be even and not over | in. in size. 



The curd should be stirred gently by hand for 10 minutes and the curd 

 adhering to the sides or bottom of the vat taken off before applying the- 

 curd rake or blades of agitator. 



CUTTING THE CURD. 



Testing Acidity of Whey. — A test of the whey should be taken before 

 turning on the steam so as to know how the acid is working. With some 

 milks and some starters showing a test of 0.14 per cent., three-quarters of 

 an hour from rennetting will bring the curd on quite fast enough, while 

 others, even at 0.15 or 0.16 per cent., may work too slowly in the same 

 time. 



Heating the Curd.- — Steam should be applied through the medium of 

 water under the vat, as there is less danger of scorching the curd. Turn 

 the steam on slowly at first and gradually apply faster as the curd gets 

 firmer. Stir constantly during the heating process, which should take 

 from 40 to 45 minutes to raise the temperature to 98 or 100 deg. as the 

 case may be. 



After the curd is a'i the desired temperature, it should be stirred occa- 

 sionally to keep it frcm matting and to insure even and thorough cooking. 



