26 SCIENCE AND PRACTICE OF CH.7.ESE-MAKING 



Example: 



Time when rennet was added, 7 130 a. m. 

 Time of first thickening, 7 140 a. m. 

 From adding rennet till first thickening=io min- 

 uteSo 



.25^ times 10 minutes=25 minutes, 



7:30+25-=7:55. ^ 



Time of cutting is 7:55 A. m. 



When curd is cut too soon, the loss of fdt, and 

 probably of casein, is increased and there is a 

 smaller yield of cheese. If the curd becomes too 

 hard, it cannot be cut uniformly; if a wire knife 

 is then used, the wires may break. 



How to cut curd. — Uniformity in the size of 

 pieces is the aim of good cutting. This can be 

 most easily accomplished by cutting slowly length- 

 wise of the vat with a %-inch steel horizontal 

 knife having sharp edges. Then cut crosswise 

 with a 5-16-inch perpendicular, wire knife. Finally, 

 cut lengthwise with the same wire knife. Care 

 should be taken not to smash the curd when insert- 

 ing the knives or when turning them at the ends 

 of the vat. The resulting cubes should be of uni- 

 form size to insure an even escape of whey, a 

 well-regulated development of acidity in curd and a 

 uniform color in the cheese. Extra losses of cheese 

 constituents (p. 193) In the whey are due to care- 

 lessness or lack of skill in the cutting or in the sub- 

 sequent stirring. The knives should be drawn 

 straight and even and should not overlap the por- 

 tions previously cut. The faster the cutting, the 

 smaller and more uneven the cubes will be. 



