MISCELLANEOUS SUBJECTS 57 



illustrated by the foregoing data, which were ob- 

 tained at the New York experiment station in mak- 

 ing different portions of the same milk into cheese 

 by these two methods. 



It will be noticed that, in general, the total amount 

 of time consumed is about the same by either 

 method. The time is simply distributed differently 

 at certain stages of the work. 



It is much more difficult with this method to 

 make cheese of perfect texture, at least considered 

 from the standpoint of the type of cheese intended 

 for export. It was the influence of the demands 

 of the English market which caused American 

 cheese-makers to change from the stirred-curd to 

 the cheddar method. The cheddar process has the 

 marked advantage of enabling the cheese-maker 

 to control his operations more completely and pro- 

 duce cheese of close texture. Greater skill is re- 

 quired to produce results by the stirred-curd method 

 equal to those obtained with the cheddar method. 

 Under ordinary conditions^ the stirred-curd method 

 produces cheese with a little higher content of mois- 

 ture, but not necessarily so. The loss of fat is the 

 same by either method. 



THE "SOAKED-CURD" METHOD 



This is a modification of the cheddar method, 

 which has for its object an increase of water other 

 than that derived from the whey. It is to be dis- 

 tinguished from the advantageous practice of wash- 

 ing curd in the case of abnormal flavor, excessive 

 acidity, etc. It is applied to both skim-milk and 



