SOFT CHEESES RIPENED BY MOLD 121 



holes about A inch in diameter and 2 inches apart in the 

 row. These hoops are placed as thickly as possible upon 

 the mats. 



147. Outline of making process. The making process l 

 is summarized as follows (Thorn, 1909) : 



Starter. From 0.5 to 1.0 per cent of active starter 

 is added to milk kept overnight below 60 F. 



Acidity at renneting. Milk titrated to phenol- 

 phthalein should test 0.20 to 0.23 per cent calculated 

 as lactic acid. 



Temperance of renneting. 84 86 F. is used for 

 Camembert. 



Rennet. From 3 to 5 oz. of standard rennet extract to 

 1000 Ib. milk (10-15 c.c. per 100 Ib. milk) produces a 

 curd of proper texture. 



Curdling time. To reach the proper condition for 

 handling, 1^ to 1^ hours or longer is required. This 

 is indicated by the onset of " sweating " or the separa- 

 tion of large drops of whey on the surface of the 

 solid curd. 



Dipping. A long-handled dipper is used to transfer 

 curd from cans to hoops. This can be lowered into the 

 hoop. This transfer is to be done with the least pos- 

 sible breaking. One dipperful is transferred at a time 

 to each of a series of hoops. By the time the series is 

 covered, some drainage has occurred and a second dip- 

 perful is added to the contents of the hoop. In this 

 way the hoop is filled within a period of two to four 

 hours. 



Draining. Hoops when properly filled have taken 

 in approximately 2 quarts of milk each. No pressure 



1 Lot record cards for the making and ripening of Camembert 

 are given on pages 124 and 125. 



