COMPOSITION OF CHEDDAR CHEESE 231 



acidulation of milk present no great difficulty to any one 

 who is able to handle Manns's acid test correctly. 



" After the milk is pasteurized and acidulated three- 

 fourths per cent of first-class starter is added and the vat 

 is heated to 85. It is set with rennet, using 2 ounces 

 of rennet per thousand pounds of milk, so that the milk 

 begins to curdle in 7 minutes and is cut with three-eighth 

 inch knives in 25 minutes. All portions of the work 

 after adding rennet are carried out in an unvarying routine 

 manner, according to a fixed-time schedule every day. 

 As soon as the rennet has been added the cheese maker 

 is able to calculate the exact time of day when each of the 

 succeeding operations should be performed, and the work 

 of making the cheese is thus simplified and systematized. 

 It is possible that the routine process here described may 

 be varied somewhat with advantage at different factories." 



This cheese usually lacks characteristic Cheddar flavor 

 or contains it in very mild form. It therefore satisfies 

 only those who seek very mild flavored products. Efforts 

 are now being made to find a flavor producing substance 

 or organism which will bring the flavor of this product 

 more nearly to that of typical Cheddar. 



218. Club cheese is known by a variety of trade 

 names. It is made from Cheddar cheese, so that it is 

 especially liked by persons who care for strong Cheddar 

 flavor. It has a soft texture so that it spreads easily, 

 and is therefore much used for sandwiches. Well-ripened 

 or old Cheddar cheese is ground in a food chopper. The 

 older the Cheddar, the stronger will be the flavor of the 

 club cheese. Cheese of good flavor should be used. In 

 order to do away with all lumps in the texture, it is some- 

 times necessary to run the mixed cheese through the food 

 chopper a second time. While all lumps must be worked 



