CUTTING CURD TO SALTING 35 



condition forms very long strings when warm. 

 (Figs. 32 and 33, p. 148.) 

 Completion of the cheddaring process. The 



cheddaring process is regarded as complete when 

 we have the following conditions: (i) The curd 

 forms strings on a hot iron an inch to an inch and 

 a half in length. (2) The whey running from the 

 curd shows an acidity of 0.65 to 0.90 per cent, de- 

 pending on the whey content of the curd and the 

 manner in which it is cheddared. (3) The curd 

 should be velvety in appearance and feeling, and tear 

 apart like the breast-meat of a chicken. 



MILLING CURD 



When the cheddaring process is complete, as 

 determined by the tests given, the curd is ready to 

 mill. The objects of milling are to cut the curd 

 into small pieces of uniform size, in order that the 

 curd may be salted more evenly and handled more 

 easily in salting during the rest of the cheese- 

 making process; and also to permit the escape of 

 more whey. In cheddaring the curd, it should be 

 piled so that, when ready, the strips will be in 

 convenient shape and size for milling. The mill 

 should cut the curd into small pieces of uniform 

 size, and should do it without crushing or squeez- 

 ing the milk-fat from the curd. If a steam-power 

 curd-mill is used, it should not be run too rapidly, 

 for it will cut the curd unevenly and the texture 

 of the cheese will be poor. After milling, the pieces 

 of curd should be well stirred, kept apart, and freely 

 exposed to fresh air. At this stage the freshly cut 

 surfaces afford an excellent channel for the escape 



