CURD-MAKING 



59 



tion, the further rise was rapid and all the lines became 

 almost straight and parallel after the titration reached 0.30 



.55 



.50 



.45 



40 



.35 



.30 



.25 



.20 



15 

 Hours 



12345 



FIG. 8. The acidification of Roquefort cheese. 



per cent. If this rapid souring occurred after the comple- 

 tion of the cheese-making process, the texture of the 

 experimental cheese was not measurably affected. In 

 those cases, however, in which 0.30 per cent was reached 

 before the cheese reached its final form in the hoop, the 



