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THE AMERICAN FARMER. 



The imperfect separation of the whey from the curd is frequently the cause of deteriorat 

 ing the quality of- the cheese. If the process of the separation of the curd from the whey 

 is hurried too much by the curd being broken too soon, the whey will not drain off properly, 

 and when this separation is imperfect, no amount of pressure afterwards applied will remedy 

 the evil. If the curd stands too long before being broken it will be tough and firm, while if 

 broken too soon, besides retaining the whey as above mentioned, much of the fatty matter 

 will be pressed out and lost, consequently the cheese will contain less of the butter element 

 than if the process of separation had been more slow and gradual. Such cheese will be liable 

 to bulge out at the sides, blister, crack, and have a strong flavor; while in being cut it will 

 be found to lack compactness and uniformity of texture, being full of cavities. 



The curd should stand sufficiently long to be coagulated, or so that it may be cut into 

 cubes in the vat with a knife. The quality of the milk, the degree of heat employed in its 

 preparation for setting, the quality and quantity of rennet used, manner of curing, etc., all 

 have a great influence in determining the quality of the product. 



CURD SINK. 



STEEL CURD KNIVES. 



Floating Curds. The cause of this difficulty, which cheese makers sometimes have to 

 meet, is generally conceded to be tainted milk, or milk in a fermented state. The cause of 

 milk being in this condition may be a diseased or feverish state of the cow before the milk 

 was drawn from the udder, or from improper treatment of the milk, lack of cleanliness, etc., 

 after being drawn. It has been found that floating curd contains spores of a species of 

 fungus, which generates a gas when the curd is at a temperature of from 80 to 90. This 

 gas causes each cube of curd to become so expanded as to become lighter than the same bulk 

 of whey; hence it rises to the surface and floats. To prevent floating curds, avoid the 

 -cause. 



The cows should have a proper amount of suitable food, and access at all times to a 

 sufficient supply of pure, running water. &quot;Never permit them to drink from stagnant pools, 

 or water made filthy from any cause. Every cow whose milk is used for any purpose what 

 ever should be in a perfectly healthy condition. The utmost cleanliness should bo regarded 

 in the milking, and handling the milk afterwards, that no taint or animal odors may be 

 found in the milk. The utensils employed in the making of the cheese should all be 

 thoroughly washed in warm water, with soap, and afterwards scalded by steam or boiling 

 water. 



.Milk easily absorbs taints and odors from the atmosphere and other sources, and too 

 much precaution can scarcely be taken to have everything as clean as possible pertaining to 

 .it. .Sometimes poisonous weeds eaten by a single animal, or one diseased cow in a large 

 herd will spoil the milk of the whole dairy. By strict attention to sanitary conditions and 

 cleanliness in every particular, the evil may be avoided. 



