228 THE BOOK OF CHEESE 



215. Factors affecting the moisture-content of Cheddar. 

 -The amount of moisture that can be incorporated 

 in a curd depends on several factors. 1 The following in- 

 crease the moisture-content control of the cheese : 



1. Cutting the curd coarse. 



2. High setting temperature. 



3. Low acid in the curd at time of removing whey. 



4. Not stirring the curd with the hand as the last of 

 the whey is removed. 



5. Slow pressure. 



6. High piling of the curd in the cheddaring process. 



7. Small amount of salt. 



8. Holding the curd at low temperature after the whey 

 is removed. 



9. Large amount of rennet. 

 10. Cutting the curd hard. 



The following factors decrease the moisture-content of 

 the cheese : 



1. Fine cutting. 



2. Low setting temperature. 



3. High acid in the curd at time of removing the whey. 



4. Stirring the curd with the hand as the last of the 

 whey is removed. 



5. Fast pressure. 



6. Low piling of the curd in the cheddaring process. 



1 Sammis, J. L., et aL, Factors controlling the moisture con- 

 tent of cheese curds, Wis. Exp. Sta. Research Bui. 7, 1910. 



Ont. Agr. College and Exp. Farm Kept. 1909, pages 111- 

 124, Cheese making experiments. 



Ont. Agr. College and Exp. Farm Kept. 1910, pages 111-128, 

 Cheese making experiments. 



Fisk, W. W., A study of some factors influencing the yield 

 and the moisture content of Cheddar cheese, Cornell Exp. Sta, 

 Bui. 334, pages 515-537, 1913. 



