712 



Journal of Agriculture, Victoria. 



[lo Oct., 1911. 



and exudes a moisture of half fat and whey testing 1.05 to i.io acidity. 

 The curd is tlien ready to salt. 



Salting the Curd. — The amount of salt to be added depends upon the 

 moisture in the curd and upon the length of time for ripening. Moist curd 

 requires more salt than quickly ripening cheese. The rate varies from 2\ 

 to 3 lbs. per 1,000 lbs. of milk. 



If the temperature of the curd is 88 deg., let the water run from under 

 the Aat. The curd should be turned over and spread evenly over the 

 bottom of the vat. Sieve half the salt on the curd and stir up thoroughly 

 and evenly through the mass. The remainder should be put on and also 

 well mixed. 



Piling the Curd. — Pile the curd up in the centre of the vat so as to 

 allow the whey to escape. The temperature of the curd at this stage should 

 not exceed 84 deg. Cover the curd over for 20 minutes until the harsh 



SALTING THE CURD. 



feeling caused by the salt has disappeared ; mix the curd up by hand and 

 it will then be ready for the hoops. 



Dressing Cheese Hoofs. — In the bottom of the hoop place a clean cap 

 •cloth (hessian preferred). Use two cloths (seamless bandage). Wet the 

 first cloth before putting it on, and do not have any on the bottom. Put 

 the other cloth on and lap about i in. on the bottom of the hoop and cap 

 -cloth. When two cloths are used a silky skin is put on the cheese. The 

 outside cloth is taken off in the morning and washed ready for the 

 day's hoops. 



Hoofing the Curd. — The curd is now firmly packed into the hoops and 

 weighed, and put into the press with the jointing of the inner hoops facing 

 the gutter of the press. 



Pressing the Cheese. — At first, the pressure should be applied gradu- 

 ally to the curd. When the whey starts to come away freely, stop screw- 

 ing for 10 to 15 minutes; then screw up, repeating this process for one 



