loOcT.. 191-.] Spr/j/g Llicddar C lice>iL-makiii\:^. 6.)_:j 



length ot tinif, and lias bt-en firmed and cooked. \\ ith spring milk good 

 results will be obtained by heating or cooking to 96 or 98 degrees Fahr. 



It is very important to know when the curd may be- separated from 

 the main bodv of whey. It is advisable, if the acidity is developing fast, 

 or in hot weather, to draw off most of the whey before dipping, or racking. 

 in order that the remainder may be drawn quickly when ready. 



The proper test of aci<lity before racking is .J9 tf) .195. The time 

 taken between renneting and having the curd stirred dry on the racks is 

 from two hours to two hours and a half ; the richer the milk, the longer 

 the time. 



If too much acid develops in the curd before the whey is removed, it 

 causes an extra loss of fat in the whey, con.sequently less chee.se is made, 

 which becomes dry and crumbly. When the curd is sufficiently matted 

 together it should be cut in strips 6 to 8 inches wide, and turned every 

 ten minutes, or often enough to avoid ha\ing uhev pools forming between 

 the pieces of curd. 



If the curd is on the firm side it may Vje piled not higher than two 

 deep, and kept at a temperature of aVx)ut 94 degrees, until it becomes 

 meaty, and the whev which comes awav shows .7 to .75 per cent, of acid. 



As a rule milling should come about half wav between racking and 

 salting. After the curd is milled it should be turned only often enough 

 to keep it from matting and to have it well matured before salting. 



The curd is in a fit condition to salt when it feels silky and mellow, 

 and when the whev leaving the curd contains i.o to 1.5 per cent. acid. 



The acidimeter test should be used to determine the time of salting 

 and thus .secure uniform results from day to day. The effects of salt on 

 curd are to expel moisture, improve flavour, body, and texture of the 

 cheese, to retard ripening or curing, and to add keeping quality. 



Nothing but pure, clean-flavoured, drv salt should be u.sed, coarser 

 in the grain than used for butter, as curd contains more moi.sture to 

 dissolve the salt, and less of the coarse salt will leave the curd and be 

 lost. The amount of salt to be added depends upon the moisture in the 

 curd, and upon the length of time for ripening ; moist or tainted curd 

 requires more salt, and quick-ripening cheese should have less. 

 With spring milk and proper moisture and fair flavour, 2^ to 2% lbs. 

 per 1. 000 lbs. of milk, according to butter fat test, is found to give good 

 results. 



The curd should be spread evenly over the Ijottom of the vat, and 

 half the salt applied. After stirring this thoroughly and everdy through 

 the mass of curd, the remainder should be put on and also be well mixed. 



In about twenty minutes after the salt has been thoroughly incor- 

 porated with the curd, and the har.sh feeling caused by the salt removing 

 the moisture has disappeared, it is readv for the hoops. 



The temperature at this stage should not be lower than 84 degrees, as 

 the curd cools rapidly when going to press. 



In order to get uniformitv in size of the cheese, the curd should be 

 weighed in a bucket by means of a spring-balance suspended over the 

 vat. 



Pressure should be applied very gradually to the curd, following it 

 up closely as the cheese slackens, until the maximum pressure is reached 

 before leaving them for the n'ght. 



