CHEDDAR CHEESE-MAKING 



209 



possible pressure on the curd and which will cut it 

 into small uniform-sized pieces is most desirable. 



FIG. 41. Junker curd-mill. 



The ideal mill should release the least fat and leave 

 the curd in the best condition to receive the salt. It 

 is impossible to run curd through any mill without 



FIG. 42. Harris curd-mill. 



exposing some fat on the freshly cut surfaces, and if the 

 curd is put under pressure, more fat will be pressed out 

 and lost. Cutting in the mill, like cutting the curd after 



