38 



THE IRRIGATION AGE. 



from 16 to 18 seconds, and during the 

 summer and fall about 20 seconds. When 

 the milk is ready for setting add the color, 

 if colored cheese is made ; the amount 

 varies from one-half ounce to one ounce 

 per 1000 pounds of milk. As in butter it 

 should vary to suit the market. Mix it 

 thoroughly with the milk. Next adfi 

 rennet; for keeping cheeses two and a 

 half ounces to three ounces is enough, but 

 for cheese that is to be put on the market 

 in a few months four to five ounces per 

 thousand pounds of milk is used. We al- 

 ways dilute the rennet, with luke warm 

 water, never hot, and mix thoroughly with 

 the milk stirring for from two to three 

 minutes. See that all currents are 

 stopped in the milk and that the floor is 

 not jarred, as either is apt to cause a poor 

 coagulation, thus loss. When the curd is 

 ready to cut it is generally determined by 

 wetting the finger and pas-sing it at an 

 angle of forty-five degrees into the curd, 

 and lifting slowly ; when it breaks clear it 

 is ready to cut. Our practice is to use 

 the horizontal knife first, cutting one way 

 of the vat. This, if carefully done, divides 

 the curd into cubes about one-half inch in 

 size. If the milk is working fast we cut 

 finer. We generally allow the curd to 

 stand three to five minutes till the whey 

 comes on top and then start to stir, very 

 gently at first, loosening the curd from 

 the sides and bottom of the vat. Careful 

 handling at this stage means a much 

 smaller percentage of loss of fat and 

 casein in the whey. The curd should not 

 be allowed to mat together. Ten to fifteen 

 minutes after cutting heat should be 

 turned on, and the curd gradually warmed, 

 taking from thirty to forty minutes to 

 reach 98 degrees Fah., the curd being 

 kept stirred meanwhile. Five to ten 

 minutes after the curd is heated we cease 

 stirring. Our next point is when to draw 

 the whey, and to determine this we use 

 what is called the hot iron test. Take a 

 piece of the curd, squeeze it tightly in the 

 hand to remove the whey and toast it on a 

 hot iron. When acid and other changes 



have developed far enough the curd will 

 string in fine hairs one-eight inch for 

 spring and summer cheese and one-quar- 

 ter inch for fall and winter; then the 

 whey is run off. Our practice is to lift 

 the curd upon the racks from one end of 

 the vat and by stirring to facilitate the re- 

 moval of the whey. It is important in 

 handling several vats and also in each 

 days make to be careful to leave as nearly 

 as possible the same amount of moisture 

 in each curd. The curd is now allowed 

 to mat together, and in about twenty 

 minutes is either broken or cut into pieces 

 and turned. Next turn and pile two deep 

 and so continue turning often enough to 

 prevent the whey coming on top of the 

 curd. When the curd will string from 

 three-fourths of an inch to one and one- 

 half inches on the hot iron it is milled, 

 that is, cut into small pieces. This is usu- 

 ally from one and one-half hours to two 

 hours after dipping. For a very moist, 

 over- ripe or tainted curd it may be earlier, 

 or for a gassy curd later. Up to this stage 

 it is best to keep the curd warm (94 de- 

 grees Fah.) but now gradually cooled till 

 ready for salting at about 80 to 85 de- 

 grees Fah. After milling the curd is fre- 

 quently (every 15 or 20 minutes) stirred, 

 thus keeping it apart, exposing it to the 

 air and ripening it. When it is oily or 

 shiny on the outside and silky to the touch 

 it is ready for the salt. Salt is an anti- 

 septic, and should be varied according to 

 the amount of moisture in the ciird and 

 the length of time the cheese is to be 

 kept before putting on the market. From 

 one and one-half to three pounds of salt 

 per thousand pounds of milk. When the 

 curd has lost its harsh feel the salt has 

 dissolved and it is ready for the press. 

 Our plan is to press lightly at first and 

 gradually increase. In thirty minutes to 

 one! 1 hour the cheese is ready to dress or 

 fix the bandage and may be put in press 

 again for the night. Next morning we 

 take the cheese from the hoop and turn it 

 and put back to press for an hour or two. 

 It gives an improved appearance to the 



