SALTING AND TAKING FROM PRESS 4I 



pressing, which can be done by running cold water 

 around the outside of the vat, or by placing the curd 

 'in a cold room for a short time. One can usually 

 allow a somewhat wider range in the pressing tem- 

 perature when handling a normal curd than in the 

 case of one which is noticeably defective, such as a 

 greasy or a harsh curd. The faster a curd is put 

 into the hoop and pressed, the lower the temperature 

 it may be permitted to have. 



The effects of pressing at too high a temperature 

 are the following: (i) Excessive loss of fat and 

 consequent loss of yield; (2) the pieces of curd be- 

 come greasy on the outside and do not stick to- 

 gether perfectly, which results in producing cheese 

 of less close texture on account of the increased 

 number and size of the mechanical-holes; (3) greasy 

 curd prevents bandage sticking to cheese; (4) high 

 temperature favors development of gas and conse- 

 quent huffing; (5) the loss of fat has the same 

 effect as skimming milk, as it makes the cheese too 

 dry. 



The effects of pressing at too low temperature are 

 the following: (i) The pieces of curd do not stick 

 together perfectly, resulting in cheese of open texture 

 and imperfect rind formation, which affords an op- 

 portunity for entrance of mold and skippers; (2) it 

 may sometimes cause a mottled appearance when a 

 sample is drawn by a cheese-trier; (3) the cheese 

 retains more whey. '"'' 



Object of pressing curd. — The object of pressing 

 curd is to give the cheese a convenient form for 

 handling and a definite, characteristic shape for 

 market, and not alone to squeeze out whey, which 



