[28 SCIENCE AND PRACTICE OF CHEESE-MAKING 



(1) A good commercial stailer should be used. 



(2) The rennet should be added when the milk is at such 



a stage of ripeness that there will be time to firm 

 the curd m the whey before too much acidity has 

 developed. 



(3) Use a higher temperature for heating. Generally 



about 2° F. higher is sufficient. 



(4) Remove the whey with as little acidity as is necessary 



to mature the curd properly m cheddaring. it a 

 good starter has been used, an acidity of 0.24 per 

 cent, after the whey is all removed and the curd 

 packed, should be sufficient. 



(5) Stir the curd well at the time of removing the whey. 



(6) Do not pile the curd high in cheddaring unless gas is 



present . 



(7) Mill the curd early and air well immediately after. 



(8) Should the curd become mushy after milling, apply 



one-half the amount of salt to be used. Then m 

 about an hour, or as soon as the curd has shrunken 

 and the holes have closed, apply the balance of the 

 salt. 



(9) Curing at low temperature helps to check the slit 



formation and the bitter flavor. 



