Flavor and Texture 267 



curds, technically described, "work fast." When this 

 occurs, the production of lactic acid is more rapid 

 than the shrinking of the curd, and the whey is 

 sufficiently acid to be drawn off before the curd has 

 shrunken down. In this case, the curd should be 

 thoroughly and continually stirred after the whey 

 is drawn until the whey has been well worked out 

 before the curd is allowed to cheddar ; but where 

 it is known at the beginning of the process that 

 the milk is over -ripe, care should be taken through- 

 out the whole process to use every means to re- 

 tard the formation of lactic acid, and at the same 

 time to cause as rapid a shrinking of the curd as 

 possible. To this endi the milk may be set at a 

 lower temperature and a larger amount of rennet 

 used, and when the curd is cut it should be stirred 

 until the whey has well separated before the heat- 

 ing process begins. With care in these particulars, 

 there is slight danger of the formation of acid be- 

 fore the curd has shrunken down. 



Qualities of cheese. A well cured cheddar cheese 

 of good quality should have about the following 

 composition : 



Per cent. 



Water 34. 



Fat 36.8 



Casein and albumin '..... 25.7 



Sugar, ash, etc. (largely salt) 3.5 



100. 



The characteristic flavors should be well pro- 

 nounced but not strong, depending somewhat upon 

 the age of the cheese. The flavor should also be 



