230 



THE BOOK OF CHEESE 



cheese from pasteurized milk. Such milk curdles in very 

 unsatisfactory manner unless some chemical is added to 

 compensate for the salts lost and to offset the other 

 changes resulting from heat. For this purpose, they 

 found the use of hydrochloric acid satisfactory. 



TABLE XIII 



SIZE OF CHEESE HOOPS, WEIGHT, AND TERM APPLIED TO 

 CHEESED 



" The acidulation of milk with hydrochloric acid after 

 pasteurization is accomplished without difficulty or danger 

 of curdling by running a small stream of the acid, of normal 

 concentration, into the cooled milk as it flows from the 

 continuous pasteurizer into the cheese vat. One pound of 

 normal-strength acid is sufficient to raise 100 pounds of 

 milk from 0.16 per cent to 0.25 per cent acidity (calcu- 

 lated as per cent of lactic acid). The amount of acid 

 needed each day to bring the milk up to 0.25 per cent 

 acidity is read from a table or calculated from the weight 

 of the milk and its acidity, determined by the use of 

 Manns's acid test (titration with tenth-normal sodium 

 hydrate and phenolphthalein) . The preparation of stand- 

 ard-strength acid in carboy lots for this work and the 



