CHAPTER II 



Preliminary Steps in Making 

 Cheddar Cheese 



IN entering upon the detailed study of the methods 

 of cheese-making, we shall present the subject in ac- 

 cordance with the following outline of the different 

 steps in the various operations that are performed: 



(1) System of keeping records of the operations of 

 cheese-making. 



2) First care of milk at the factory. 



3) Ripening the milk. 



4) Adding color. 



5) Coagulating the milk by rennet. 



6) Cutting the curd. 

 ?7) Heating the curd. 



(8) Removing the whey from the curd. 



(9) Cheddaring the curd. 



(10) Milling the curd. 



(11) Salting and pressing curd and dressing cheese. 



(12) Care, shipment and sale of cheese. 



In describing the details of the methods of making 

 American cheddar cheese, we shall limit our treatment 

 largely to normal conditions, reserving for separate 

 treatment abnormal conditions (p. 115). An 

 effort is made not to overload the description with 

 unnecessary details. The explanation of many de- 

 tails is given in other chapters, to which reference 

 will be made as needed, instead of incorporating 

 them with the description of the cheese-making 

 operations. 



