EEPORT OF THE BUBEAU OF ANIMAL INDUSTRY. 403 



hours, it will retain its form better and be more solid than if pressed 

 in less time. 



The above method is based upon the use of pure milk. To make 

 a close, meaty cheese from floating curds it is necessary to modify the 

 process. In this case we use the same amount of rennet, cut a little 

 finer, and stir from ten to fifteen minutes without steam. Apply the 

 steam slowly at first, taking plenty of time for the temperature to 

 rise to the highest point needed (100 F.). The curd must not be 

 allowed to pack on the bottom of the vat. Use every means possi- 

 ble to drive out the surplus whey. 



When the acid shows one-half inch on the hot iron draw off all 

 the whey, pack the curd in as small a space as possible, cover the 

 vat so as to retain the heat, cut the curd into strips often, and re- 

 pack. When the gas has fully developed, run the curd through the 

 mill, repack it and keep it covered so as to retain the heat, letting in 

 dry steam under the cover to warm the curd if necessary. When the 

 gas holes become flattened and the curd appears close and solid and 

 shows about the same texture as one made from good milk, cut it 

 up into stips and spread it out thin over the vat. Then allow it to 

 cool to about 85 F., grind, salt the same as for good curd and put 

 it to press. Allow it to remain in press as long as your time will 

 permit, at least eighteen hours. 



Prof. J. W. Robertson, lecturer on dairy husbandry in Cornell 

 University, and a recognized dairy expert, has issued a series of 

 more than a hundred " Hints to Cheese Makers." In the main they 

 cover the process given above, but some of them supplement and 

 explain points of that process and are given below: 



Over-ripe or acidy milk may, with advantage, be set as high as 96F., according 

 to the degree of its ripeness. 



In the use of coloring the annatto extract should be diluted to the extent of 1 

 gallon of water to every vatful of milk, and then thoroughly stirred in. 



Pure rennet extract or powder of known strength is indispensable. The quantity 

 used should be regulated according to the condition of the milk. 



Rennet should be diluted to the volume of at least 1 gallon of liquid for every 

 vat before being added to the milk. It should be thoroughly mixed by vigorous 

 stirring, otherwise coagulation will be very imperfect. 



To perfectly coagulate the milk from fresh-calved cows, more rennet is required 

 than later in their milking season. 



The more rennet there is used the more moisture will there be retained in the 

 cheese under similar conditions of making. 



The more moisture there is retained in the cheese the more quickly will it cure 

 under equal condition of temperature and atmosphere. 



Pains should be taken to make the curd particles so dry before the development 

 of acid is perceptible, that after being pressed in the hand and released they fall 

 apart when slightly disturbed. 



The presence of too much moisture in the curd while the acid is developing is 

 the cause of tenderness of body and pastiness in cheese. 



If the temperature be allowed to fall below 92 F. , the development of acid is re- 

 tarded and excessive moisture is retained in the curd during its development. 



The conditions of the curd, as to when ready for cutting and salting, are best 

 ascertained by the use of the senses. The usual order of reliability for that pur- 

 pose is by touch, smell, taste, and appearance. The proper degree of change has 

 taken place when the curd feels mellow, velvety, and greasy, smells like new-made 

 butter from sour cream, tastes aromatic rather than sour, and shows a texture 

 passing from the flaky or leafy into the stringy and fibrous. 



One pound and three-quarters of pure salt per 1,000 pounds of milk is a maxi- 

 mum quantity for April and early May cheese. From 2 pounds to 2f pounds is the 

 range for summer use on fairly dried curds, and from 3 pounds to 3| pounds during 

 October and November. 



Where extra rennet has been used, or where the curd is sloppy, a corresponding 

 increase of salt should be applied. 



