CHEESES WITH 8OV&MIJ&R 



hastened by turning the curd or changing the position of 

 the cloth. In factory practice, the large draining surface 

 reduces the necessity of handling the curd and reduces 

 the loss of fat. About twelve hours are required upon 

 the draining racks. 



On a small scale with a few cans of curd in the home, 

 any form of draining rack may be used, such as a potato 

 or berry crate, or the corners of the cloth may be brought 

 together, tied and the mass hung up. The curd must 

 be turned by pulling up the corners of the cloth to prevent 

 drying at the edges and stoppage of draining from the 

 center of the mass. Such treatment produces much more 

 rapid drainage than the factory practice and involves 

 proportionately more labor and larger fat losses. 



126. Cooling Neufchatel. When whey ceases to 

 separate readily, the corners of the cloth are loosed from 

 the rack, folded diagonally or tied, and the curd cooled 

 on ice or in refrigerators. When thoroughly chilled the 

 bags of curd are put into presses, where light but in- 

 creasing pressure forces more whey out of the mass. 

 Tests at this time should show about 0.60 per cent acid 

 in the whey. With low-fat curd every step of the process 

 may be hastened, but with high-fat care must be exer- 

 cised to prevent loss of fat during pressing especially. 

 Any pressing device permitting continuous pressure with 

 ease of manipulation may be used. 



127. Pressing. The ideals of the maker must deter- 

 mine the extent of pressing. A high yield is obtained 

 by leaving whey in the curd. If immediate consumption 

 is certain, such cheese may be satisfactory, but if the 

 cheese is to be held some days the extra whey carrying 

 more milk-sugar favors increased acid development. 

 This produces very sour cheese with much more danger 



