FIRST STEPS IN CHEESE-MAKING XJ 



18. Condition of curd when cut (hard, soft, etc.). 



19. Time when heating began , ,a. m. p.m. 



20. Acidity-test of whey when heating began , per cent. 



21. Temperature to which milk was heated after cutting, etc degrees F. 



22. Time at which temperature was reached a. m. p. m. 



23. Test when whey was removed — 



1. By hot-iron test ' inches. 



2. By acidity-test per cent. 



24. Time at which whey was removed a. m. p. m. 



25. Time from cutting curd to removal of whey hours minutes 



26. Amount of fat in whey per cent. 



27. Condition of curd (sweet, tainted, solid, gassy, floating, etc.). 



28. Time when curd was milled a. m. p. m. 



29. Length of string on hot iron when curd was milled inches. 



30. Acidity-test of whey-drippings when curd was milled per cent. 



31. Time when curd was salted . a. m p. m. 



32. Acidity-test of whey running from curd just before salting per cent. 



33. Amount of salt used for 1,000 pounds of milk pounds. 



34. Kind of salt used. 



35. Time when curd was put in press a. m. p. m. 



36. Temperature of curd when put in press degrees F. 



37. Condition of curd when put in press. 



38. Kind of cheese made. 



39. Number of cheeses made. 



40. Time when cheese was dressed a. m. p.m. 



41. Time when cheese was pressed a. m. p. m. 



42. Time when cheese was taken from press a. m. p. m. 



43. Weight of green cheese pounds. 



44. Average amount of milk per pound of cheese pounds. 



45. Amount of cheese from 100 pounds of milk pounds. 



46. Amount of cheese made for 1 pound of milk-fat pounds. 



47. Weather conditions (temperature, humidity etc.). 



48. Amount of cheese from 100 pounds of milk calculated by 



formula 6 (p. 225). 



Special remarks. — (Include here any deviations from the usual modes 

 of procedure not included in the foregoing list.) 



FIRST CARE OF MILK AT THE FACTORY 



Each can of milk, on arriving at the factory, should 

 be carefully examined for acidity, cleanliness and ab- 

 normal flavors (p. 426). If any is sour or of bad 

 flavor it should not be accepted. When any patron's 

 milk is suspected, from the results of these tests, of 

 containing ferments that work harm in cheese-making, 

 the milk should be subjected to the fermentation test 

 (p. 434). At any time when abnormal fermentations 

 make trouble, each patron's milk should be thus 

 treated until the source of trouble is located. For a 

 quick test for acidity, see p. 428. When weighed, the 



