260 



Milk and Its Products 



curd. After the curd is ground, it is kept sufficiently 

 stirred to keep the particles from matting together 



Fig. 43. " MacPherson" curd mill. 



again. A further maturing of the curd takes place, 

 during which it takes on a peculiar nutty flavor, 

 and the particles of casein begin to break down 

 so that the fat may be re- 

 moved by pressure. When 

 this stage is reached the curd 

 is ready for the next step, 

 which is salting. 



Period VI., salting .Salt is 

 added to the curd primarily for 

 the sake of the flavor it im- 

 parts to the cheese, just as 

 salt is added to butter: but the 

 addition of the salt to the curd 

 Fie. 44. Section of " Pohi" has a further effect in the pro- 

 cess of manufacture. The salt 



makes the curd drier by reason of extracting the 

 water for its own solution, and at the same time 



