154 AGRICULTURE 



cube has time to shrink and harden on the 

 outside, which prevents the loss of fat. As 

 soon as the curd is cut, it should be gently 

 stirred for about twenty minutes before scald- 

 ing is begun. 

 Scalding Scalding has a twofold object : 



1. The contraction of the curd and the 

 expulsion of the whey. 



2. To promote acidity. 



It is imperative that the scalding should 

 take place evenly throughout the whole mass, 

 and to this end the curd must be constantly 

 stirred and the heat applied very gradually, 

 about i in every 2| minutes from the setting 

 point of the milk up to about 100 F., accord- 

 ing to circumstances. 



Directly heat is applied to curd, it parts 

 with its whey and contracts, and as the 

 particles shrink and harden, stirring may be 

 done more energetically without loss of fat. 

 When using a jacketed vat and heating by 

 steam, it is necessary to turn off the steam 

 about 3 before the required temperature is 



