MISCELLANEOUS SUBJECTS 63 



using large amounts of rennet-extract, developing 

 less acidity, heating the curd in the whey to 103° 

 to 110° F. and ripening at 60° to 70° F. In many 

 cases, where the conditions of ripening are not un- 

 der control, home-trade cheese is made only in the 

 fall, since there is less risk in handling the ripening 

 process at a time when the temperature is not high. 

 Home-trade cheese, when green, usually contains 

 38 to 40 per cent of water, but the percentage may 

 run up to 43 or even 45. The fact that this soft 

 cheese is more extensively made in the fall has led 

 cheese-makers to believe that ''milk very rich in fat, 

 such as strippers' milk, is liable to cause a pasty 

 cheese." Such a belief could hardly be further from 

 the truth, as shown by the facts given in Chapter 

 XV, pp. 164-167, where the influence of advancing 

 lactation on the composition of milk is discussed. 



It should be stated in this connection that, in New 

 York state, a large proportion of the cheese made 

 under the name of home-trade is of a type, quite dif- 

 ferent from that described above. In the process 

 of making, the temperature is not allowed to go above 

 98° F. and the percentage of moisture is kept at 38 

 to 40. The resulting cheese is firm-bodied, close-tex- 

 tured and of good-keeping quality. It is the best 

 type of home-trade cheese and is in large demand. 



USE OF ARTIFICIAL ACIDS IN CHEDDAR 



CHEESE-MAKING 



Attempts have been made to use artificial lactic 

 and other acids in making cheddar cheese, in order 

 to hasten the cheese-making operations. Theoreti- 

 cally, the addition of small amounts of dilute acid 



