94 HINTS ON DAIRYING. 



evaporates in curing, say 1 part, leaying 8 parts. Our 

 10.20 parts of cheese is then composed of the following: 



Water... .. .3.00 



Butter 3.25 



( 'aseine 3.00 



Sugar, or what results from decomposition . . .30 

 Asll , 55 



Total 10.20 



This is a little in excess of the general yield. The 

 waste is usually in the greater amount of ash, sometimes 

 nearly the whole of it, when the acid develops before the 

 whey is expelled. In that case, the lactic acid dissolves 

 the phosphates and they run out with the whey. This is 

 so much loss of ingredients absolutely essential to di- 

 gestion and assimilation. 



WHAT OUGHT TO BE. 



So far from this, there ought to be less loss of ingre- 

 dients than we have supposed in our illustrative figures. 

 But more of the butter is cut and runs off with the whey 

 when the acid is developed before drawing the whey. 

 The aim of the " sweet curd " system is to avoid this waste 

 as much as possible, especially that of the butter and ash. 

 To effect this, the whey is drawn sweet and the acid al- 

 lowed to develop after the curd is cooked and the whey 

 expelled. There need be no more water left in the curd, 

 but more butter and ash, both of which tend to make the 

 cheese softer. But with proper curing rooms, there is 

 no trouble in making the cheese firm enough for all prac- 

 tical purposes, including shipping. It is better to use 

 less rennet and not have coagulation begin under 25 min- 

 utes, cutting the curd about 15 or 20 minutes later, and 



