94 REPORT OF THH CHEMIST OF THE 
temperature after coagulation, the subsequent draining of the 
whey from the cheese is slow and incomplete and the cheese is 
apt to contain too much moisture (experiments 1 and 3); (b) 
when a temperature of 90° F. 432° C.) is employed after coagula- 
tion and the mass kept at this temperature for about 15 minutes, 
the subsequent draining of the whey from the curd is complete in 
a short time (experiments 4 and 5); (c) when a temperature of 
80° F. to 90° F. (27° to 32° C.) is used during the souring and 
the subsequent heating carried on at or above 90° F. (32° C.) 
the rapidity of draining and the dryness of the curd depend upon 
the length of time the mass is kept at the higher temperature 
(experiments 5, 6, 7 and 8). 
Thus, it is seen that between 60° F. and 90° F. (15.5° and 32° C.) 
the temperature at which the milk sours and coagulates has less 
influence upon the rapidity of draining and the dryness of the 
cheese than has the temperature and time employed in heating 
the mass after coagulation. The lower the temperature used in 
souring and coagulating the milk, the slower will the whey-drain 
from the curd, when the degree of temperature and length of time 
employed in heating the mass after coagulation are the same. 
The higher the temperature employed in heating the mass after 
coagulation, the shorter is the time required to effect the separa- 
tion of the whey from the curd. The longer or higher the mass 
is heated after the coagulation, the more quickly will the whey 
drain from the curd. When the curd was heated to 100° F. 
(388° C.) or more after coagulating at 90° F. (82° C.) the separa- 
tion was completely effected by the time the higher temperature 
was reached and it was at once ready to drain, this process re- 
quiring only 5 minutes. 
According to our experience, good results are obtained Ke 
allowing the milk to sour and coagulate at 70° F. to 75° F. (21° 
to 24° C.) then heating to 90° F. (82° C.) using 30 to 40 minutes 
to raise the temperature, the heating at 90° F. (82° C.) being 
continued for about 15 minutes after this temperature has been 
reached. If one uses a temperature above 90° F. (32° C.), say 
100° F. (88° C.) the curd should be removed from the whey either 
at once or within a few minutes after 100° F. (38° C.) has been 
reached, unless it is desired to make a cheese containing less 
