CHEDDAR CHEESE-MAKING 



187 



21 CHEESE. This card must remain with lot from the milk room until 



the finished product is ready to leave the building, then it should be handed to 

 instructor. 



MAKING Day and Date . Vat 



Milk 



Used 



Milk 

 Appearance of Milk 



Taste 



Weather conditions. 



Total pounds 



% fat Ibs. fat 



.% solids not fat Ibs. s. n. f. 



.% casein Ibs. casein. 



Starter 



Kind used 



Flavor 



Acidity 



Amount used % used- 



Minutes 



Time of 



adding starter.... \ 



adding rennet .... 



coagulation 



cutting ._ 



turn'g on steam., 

 turn'g off steam 



dipping 



packing ._ 



milling 



salting 



hooping 



pressing. 



dressing 



Total time from 1 

 setting to pressing J " 



% Acid 

 In Milk 



when received 



before adding starter. 



after adding starter.... 



when rennet added 



In Whey 



after curd is cut 



at dipping._ 



at packing 



at milling 



at salting 



Temperature 

 of milk when received 

 when starter added.... 

 when rennet added .... 

 when whey removed.... 

 at pressing 



Rennet Test 

 when milk received.... 

 after adding starter.... 

 when rennet added 



Hot Iron Test 



at dipping 



at packing 



at milling 



at salting 



Condition of Curd 



when cut 



when packed 



when milled 



when salted 



when pressed 



Amount per 



1000 Ibs. milk 



Total Amount 



Color Rennet 



Salt 



% fat in Ibs. fat esti- 



whey mated so lost. 



% of total milk 



fat lost in whey 



Assisted by 



If comments are added on 



reverse side, put cross here 



Work and 



Observations by 



YIELD Day and Date Time 



Serial 



Weight of cheese when removed from press to curing room,. Ibs. No. 



Ibs. milk for Kind of cheese made Ibs. cheese per 



one Ib. cheese. 100 Ibs. milk 



Ibs. cheese for one No. of cheese made. Ibs. cheese for one 



Ib. fat in milk. Ib. total solid 



If comments are added on reverse side put cross here 



Work and observations by - 



Arranged by W. W. Hall. 



