38 



SCIENCE AND PRACTICE OF CHEESE-MAKING 



is to be stored and ripened. If the cheese is to be 

 kept for any length of time in a warm room, the de- 

 velopment of acidity should be greater and the curd 

 matured more. This is especially true if the curd 

 is gassy or weak-bodied. If the curd is free from 

 gas, and the cheese is to be kept in cold storage till 

 ready for consumption, the acidity need not be so 

 great ; but, in any case, it should be sufficient to insure 

 a mellow body in the cheese. 



Amount and kind of salt to use. — The amount of 

 salt used depends on (i) the amount of whey in the 

 curd, (2) its acidity, and (3) the type of cheese 

 desired. For ordinary factory milk, from i)4 to 2^^ 

 pounds of salt for 1,000 pounds of milk used will 

 be sufficient, but in extreme cases these limits 

 may be exceeded. A moist curd is usually salted 

 more. The weight of milk, however, is not an ac- 

 curate basis for determining the amount of salt to 

 use. It is much better to use the weight of curd 

 or the percentage of fat in milk as indicated below. 

 Assuming that curd ready for salting contains 



