78 



THE BOOK OF CHEESE 



part of the process, the curd after being cut is reheated 

 or " cooked." The cooking process hastens the removal 

 of the whey, thus shortening the time required to reduce 



12545 



FIG. 12. The heat relation. See pages 77 and 87. 



the water-content of the mass to the percentage most 

 favorable for the type of cheese desired. The process 

 also produces marked changes in the physical character 



