SEMI-HARD CHEESES 165 



The discussion of the care of milk in Chapter II 

 applies to that for Brick cheese. For the best 

 quality of cheese, the milk in the vat should show 

 about 0.15 of 1 per cent acidity and never above 0.18 of 

 1 per cent. 1 



176. Making of Brick cheese. 2 The milk is received 

 at the cheese factory at a temperature of about 92 to 

 96 F. For the best results, the acidity should be deter- 

 mined (by the acid test) to decide on the amount of 

 starter to use. Few Brick cheese-makers use an acid 

 test or a starter but these precautions would improve the 

 product of many factories. For method of using the acid 

 test, see Chapter V. Chapter IV discusses the prepa- 

 ration and use of starter. Usually 0.25 to 0.50 of 1 

 per cent of starter is the amount required. A small 

 amount of starter is used to aid the development of lactic 

 acid and for the beneficial effect 'it has on the flavor. 

 A very small development of acid is desired after adding 

 the starter; therefore the change in acidity should be 

 very carefully watched with the acid test. The vat is 

 usually set when the acid test shows 0.16 of 1 per cent 

 acidity. The more acid in the milk, the less starter should 

 be employed. Sufficient rennet extract should be used 

 to give a coagulation suitable for cutting in thirty to 

 thirty-five minutes. For method of adding the rennet 

 extract, see Chapter V. When the coagulum is firm 



1 N. Y. Produce Rev. etc., Vol. 32, no. 14, page 536. 



2 N. Y. Produce Rev. etc., Vol. 30, no. 5, page 188; Vol. 30, 

 no. 14, page 534 ; Vol. 31, no. 5, page 182. 



Marty, G., Brick cheesemaking, Wis. Cheese-makers Assoc., 

 15th Annual Meeting, 1907, page 66. 



Wuethrich, F., The manufacture of Brick cheese, Wis. Cheese- 

 makers Assoc., 14th Annual Meeting, 1906, page 50. 



Schenk, C., Brick cheesemaking, Wis. Cheese-makers Assoc., 

 13th Annual Meeting, 1905, page 38. 



