208 THE BOOK OF CHEESE 



can be given. Curd, "when ready to mill, should have a 

 fibrous texture somewhat like the white meat of a chicken 

 breast. The pieces of curd should split very easily. 

 When cut, the curd should show a close, solid, smooth 

 interior. The amount of lactic acid developed may vary 

 within rather wide limits. The hot iron may show 



IT 



FIG. 39. Gosselin curd-mill. 



strings | to 1 inch long. The acidity (by titration of the 

 freshly separating whey) may be 0.45 to 0.65 of 1 per cent. 

 If the curd has been properly made, that is, firmed up in 

 the whey with the proper acidity so far, acid develop- 

 ment during the cheddaring process will take care of itself. 

 The physical condition remains the principal means of 

 determining the time when the curd should be milled. 



FIG. 40. Barnard curd-mill. 



There are many kinds and styles of curd-mills on the 

 market. Gosselin, Barnard, Pohl, Junker, Victor, 

 Harris are well-known kinds (Figs. 3942). Some are 

 hand, others power mills. Some of these tear the curd 

 into pieces of unequal size, others cut it into uniform 

 pieces. A mill that will do the work with the least 



