90 HINTS ON DAIRYING. 



the whey that is, draw off the whey before the acid 

 comes on, we retain the phosphates and fats in the cheese 

 all the goodness that belongs in it. The acid will come 

 on afterward, but we have reduced the sugar to a mini- 

 mum, and the amount of acid developed does no serious 

 injury. As the whey is already expelled, of course it 

 cannot wash out the minerals that are dissolved. These 

 remain, and in the process of curing recombine with the 

 phosphoric acid. We have left in the curd about 3^ 

 parts of the 87 parts in 100 parts of milk. The whey left 

 in the curd contains, we will say, l-10tli of the sugar that 

 was in the milk. The acid formed from this, though too 

 small to do any known injury, is large enough to do all 

 the good required, if it does any good at all. We are, 

 therefore, safe when we get the whey out of the curd and 

 the curd out of the whey before the development of the 

 lactic acid. 



SALTING. 



When the whey is well out of the curd, so as not to 

 waste the salt, the salt may be applied and stirred in. 

 The salt does not stop the development of acid, as is pop- 

 ularly supposed. When applied, it aids in keeping the 

 curd loose. Then the curd may stand, with occasional 

 stirring, almost any length of time for the purpose of 

 airing and cooling, of getting rid of any bad odors, of 

 developing flavor by oxydation from contact with the at- 

 mosphere, and of letting the acid come on. It is safest 

 not to put the curd to press until it has a positively clean 

 sour smell. This shows that certain chemical changes 



