402 EEPOKT OF THE BUREAU OF ANIMAL INDUSTRY. 



off fine particles wliicli are lost in the whey. When the cutting is 

 completed the curd is gently agitated for about fifteen minutes. 



The heat is then slowly applied up to 90 F., then more rapidly 

 until the highest point is reached, from 98 to 102 F. In order to 

 preserve the most fat the lowest temperature which will cause the 

 complete expulsion of the surplus whey should be used, though with 

 some milk it will be necessary to heat up to 102 F. Great care 

 should be taken during the heating process to stir so thoroughly that 

 not any part of the curd will become overheated by resting too long 

 upon the hot tin; because this would melt the fat and partially de- 

 stroy the activity of the rennet in that portion of the curd. Keep 

 the curd agitated till it reaches the stage of contraction at which it 

 will not pack. 



The vat is then covered with a cloth in order to retain an equable 

 heat through all parts of the mass, stirring under the cover occa- 

 sionally to keep the curd loose. The curd is allowed to remain in 

 this condition until sufficient acid is developed to show a quarter of 

 an inch of fine thread by the hot-iron test. 



The whey is then all drawn off and the curd packed about equally 

 on the two sides of the vat, leaving a clear space in the center, for 

 the purpose of draining. After a few minutes, and for the same 

 purpose, the layers of curd are cut lengthwise through their centers 

 and again crosswise into strips or blocks about 12 inches long; the 

 center strips are turned bottom side up and placed upon the outside 

 strips; keep well covered with a cloth. In ten minutes or so the 

 two piles are turned over and placed in the center of the vat, one on 

 the top of the other, forming one row of four layers. 



Up to this point the chief object of the process has been to sepa- 

 rate the whey from the curd, but from this point out the process is 

 distinctly one of digestion or "assimilation. 



The pile is left lying in this way for a time, and as it flattens out 

 it is again cut and doubled up and kept as close as possible in order 

 to retain the temperature. 



It is important that during these manipulations the temperature 

 be kept up to about 98,F., as this is the most favorable for the matur- 

 ing of the curd, and to have it assume that flaky appearance and 

 velvety feeling which it must do in order to be a perfect curd. 



If, from any cause (as tainted milk, etc.), there is a development 

 of gas at this stage, the packing must be continued until the gas 

 cells become flattened and the curd appears solid and shows about 

 the same texture as a perfect curd. 



The production of lactic-acid fermentation is important here to 

 overcome putrefactive fermentation, which is very liable to develop, 

 especially in hot weather, and which is very destructive to the flavor, 

 quality, and firmness of the cheese. 



When the curd has reached the proper stage of digestion, it can 

 be torn into strings and " ribbons the whole length of the piece, 

 like the inner bark of an elm tree, and the torn surface has a fibri- 

 lated appearance like the cooked flesh on a chicken's breast. The 

 curd is now cut up into si^ips, spread out in the bottom of the vat, 

 allowed to cool down to from 88 to 85 F. , and then ground. The 

 salt is applied as the curd passes through the mill. The salt is then 

 stirred in and the curd is reground and put to press. The pressure 

 inust be slight and applied gradually till the whey is pressed out 

 and the rind is formed. If left in the press from twelve to eighteen 



