CUTTIXG CURD TO SALTING 3 1 



Applying heat too fast hardens the outside of the 

 curd and prevents the escape of whey. The acid 

 in the curd develops from the sugar present in the 

 whey within the curd and not from the whey out- 

 side of the curd^ so that, if too much whey is re- 

 tained in the curd, too much acidity develops and 

 an acid or sour cheese results. 



WHEN TO REMOVE WHEY FROM CURD 



How to ascertain. — Several indications show 

 when the whey should be removed from the curd, 

 (i) The pieces of curd should be contracted to 

 less than one-half their original size. (2) They 

 should be firm and rubber-like, or springy, so that 

 when a mass of curd is pressed between the hands 

 and then suddenly freed from pressure, the pieces 

 should fall apart at once and show no tendency to 

 stick together. (3) When firm, the curds should 

 show fine threads ^ inch long when rubbed on a 

 clean, hot iron (p. 438). (4) The whey around 

 the curd should have 0.16 to 0.18 per cent of acid- 

 ity, as shown by the acid test. This will vary 

 slightly, depending on the time required for re- 

 moving the whey. The quantity of milk in the vat, 

 the size of the outlet of the vat, and the condition 

 of the curd should govern the amount of acidity 

 developed at the time of starting to remove the 

 whey. It is a good practice to draw ofif the whey 

 down to the level of the curd in the vat a few min- 

 utes before sufficient acidity has developed. This 

 gives a better chance to control the remainder. 

 The most accurate rule to follow is to have 0.24 



