7IO 



Journal of Agriculture. Yicioria. [lo Oct., 1911. 



If the curd is well cooked, allow from 0.195 ^o 0.22 per cent, of acid 

 before throwing the curd up on the racks in the vat. 



MATTING THE CURD. 



Well cooked curd requires very little stirring as the whey leaves it 

 freely. It is of the greatest importance that the curd be cooked firmly, 

 and that it contains sufficient acid before the w^iev is run off. 



MILLING THE CURD. 



