170 CANADIAN DAIRYING, 



former is more exact. The curd should be spread 

 evenly over the vat or sink and half the salt be 

 applied. After stirring this thoroughly and evenly 

 through the mass of curd, the remainder should be 

 put on and also be well mixed. 



The effects of salt on curd are to expel moisture, 

 improve flavor, body and texture of the cheese, and 

 to retard ripening or curing and to add " keeping 

 quality " to the cheese. If the salt be applied to the 

 curd before it becomes " velvety " it tends to lessen 

 the loss of fat from the curd, but the quality of the 

 cheese is not so good. The chief defect is openness 

 where curds are salted too soon. To some extent 

 this can be remedied by ripening (curing) the cheese 

 at a low temperature, as " open " cheese are seldom 

 found among those ripened at a temperature of 40 

 degrees F. An extra quantity of salt (half a Ib. per 

 100 Ibs. curd) will take the place of hand stirring to 

 some extent, and increase the yield of cheese by 

 about 10 Ibs. per 6,000 Ibs. milk. 



In about twenty minutes after the salt has been 

 thoroughly incorporated with the curd, and the 

 harsh feeling, caused by the salt removing the moist- 

 ure, has disappeared, the curd may be put into the 

 hoops. Cheese hoops should be made of steel and 

 be well galvanized to prevent rusting and marking of 

 the cheese. In the bottom of the hoop place a clean 

 cap cloth, made of good cotton. Seamless bandage 

 of the proper length to lap about one inch on the 

 cheese, should now be put on the bandager (a tin 

 circle with a flange on the upper end, which fits 



