CUTTING AND COOKING C URD. 1 65 



particle of curd, which acts as a strainer, allowing the 

 water to pass out and retaining the fat and casein. It 

 also prevents the curd sticking together. 



Steam heat should be applied through the medium 

 of water under the pans, as there is less danger of 

 scorching the curds. The heat should be applied 

 slowly, taking from one-half hour to forty-five min- 

 utes to heat the curd from 86 to 98 or 100 degrees. 

 This heating causes a contraction of the curd by 

 expelling the water from the interior of the cubes. 

 The rapid development of the lactic acid at this favor- 

 able temperature also causes a rapid expulsion of the 

 whey. In order that the moisture may be expelled 

 uniformly throughout the whole mass of the curd, it is 

 important to heat gradually and stir constantly during 

 the heating process. After the curd is at the desired 

 temperature of 98 to 100 degrees, constant agitation 

 is not necessary, but it should be stirred often enough 

 to keep it from matting and to ensure even and thor- 

 ough cooking. In the case of " fast working " curds, 

 it may be advisable to heat the curds to about no 

 degrees to check the tendency to dry, crumbly cheese, 

 which is characteristic of cheese made from over-ripe 

 milk. Jn summer it is wise to remove most of the 

 whey from the curd soon after heating, in order to 

 better control the development of acid. In bad cases 

 all the whey may be removed immediately after heat- 

 ing, and a quantity of clean, pure water, equal to the 

 weight of the curd, at a temperature of 98 to 100 

 degrees, may be put on the curd and the cooking 

 finished with this instead of the whey. This plan 



