CUTTING CURD TO SALTING 29 



HEATING THE CURD 



When to apply heat. — The rapidity with which 

 the pieces of curd contract and the rapidity with 

 which the lactic acid is being formed determine 

 the time at which the heat should be applied. In ^^^^ 

 any case, the curd should be stirred gently for -^ 

 some time after cutting, until the small pieces have 

 healed over, or formed a film, and have contracted 

 slightly. Heat alone does not firm the curd. It 

 is probably due to the combined action of heat, ren- 



FIG. 8 — DOUBLE-TOOTHED CURD-RAKE USED FOR 

 STIRRING CURD AFTER CUTTING 



net and acidity. The firming and contraction of 

 curd and expulsion of whey go on together. The 

 faster the acidity is increased, the quicker will the 

 curd contract. The action of heat in the process of 

 contraction enables the curd to retain its firmness 

 and also prevents the reabsorption of whey. 



How high to heat curd. — The lower the tempera- 

 ture used for heating curd, provided the curd be 

 properly firmed, the smoother^ will be the body of 

 the cheese. As a rule, 98° tc i(X)° F. will be high 



