lo Oct., [91 f. 



C licddar Chcese-makiu \ 



715 



With cheese, as with everything else, every effort must be made to please 

 the eye. Marketing cheese that are of unequal height or are lopsided, or 

 the cloths of which are loose from some defect or carelessness in the pro- 

 cess of making, is always unprofitable. Not only should the cheese be put 

 up in a neat attractiw form. i)Ut it should not come in contact with anything 

 having a bad odour. 



Daily Record. 



The cheese-maker sliould keep 

 stages of manufacture. A chart e 

 found very helpful : — 



I. Milk, lbs. 



2. Acidity. 



3. Fat test. 



4. Starter used, per cent. 



5. 'fem[)eratiire of milk before test^ 



ing. 



6. Colour, ozs. 



7. Rennet test. 



8. Acid test. 



9. Rennet added, ozs 



10. Temperature set at. 



11. Time set. 



12. Time stirred. 



13. Time to coagulate. 



14. Time to cut. 



15. Acidity of whey after cutting. 



16. Time heat ajiplied. 



17. Acid of whey in 15 hr. 



18. Temperature cooked to. 



19. Time cooked. 



20. Acid in 2 lirs. 



21. Acid in zU hrs. 



a careful record durint 

 mbodving the folhiwin;; 



the various 

 list will te 



22. 

 23- 



Hot iron test 



Run whe}' off top of curd. 



24. Curd in whev hrs. 



25. Acitl of whev before racking. 



26. Curd stirred dry on racks. 



27. Acid of \vhe\- after piling. 



28. Cut and turnccj in iq minutes. 



29. Left to mat hrs. 



30. Time milled. 



31. Time curd left. 



2,2. Acid of whe\- i hour from milling. 



33. Time curd left before salting. 



34. Acid of whev when salted. 



3;. Temjierature of curd when salted. 



36. Amount of salt. 



37. Time of hooj)ing. 



38. Temperature of curd when hooped. 



39. Time hoo|)s in press. 



40. Time started pressure. 



41. Time dressed. 



42. Time full pressure. 

 4'. Pounds of cheese. 



44. Amount of cheese [)er lb. of milk. 



45. Weather conditions (temperature, 



humi(iil\-. iVc.). 



r".\.ST W'ORKIXG Cl RD.S— How TO H.ANDI.t. 



During a sptll (if uarni weather the milk, as a rule, arrixes at the fac- 

 tory or dairy in a verv unsatisfactory condition. The heating should be 

 so regulate(l as to have tlie desired setting teiuperatuie attained shortly 

 a-fter the last milk runs into the vat. A rennet test should be made before 

 heating is (•f)mi)leLed by warming a sam{)le up to the proper temperature. 

 This indicates at once how far acidity has de\eloped, and enables one to 

 regulate tin- tnitment aciordingly. When milk is fcinid to be working 

 fast a lowiT setting temperature should be used, .md a larger (|uantity of 

 rennet adtUd, .so as to get the curd ready for the knife as soon as 

 possil)]e. At a lower .setting temjierature. aciilitv does not develop .so fast- 

 Cut the curd finer, giving an extra ciU with the perpemlicular knife. 



'Ihe obje<t is to get the pieces smaller so that they may expel their 

 moisture more rajudly. When the curd gets a little lirm, sav gj deg.. 

 niuove a portion of the whev in order t(» eoniiol the development of acid, 

 ami add :; \^v\ enit. ol luuf ele.m waler at the s:ime |eni|)eralure as the 

 whe\ . 



Tn b.ul cases, all the whev r;ui be remoN'ed down to the ti.p of curd, 

 and a se(on<l water added. This is bmnil U'nefieial. as it checks the acid 

 and allows a llrm ctird (o be made befr)re dipping on the racks. 



