36 SCIENCE AND PRACTICE OF CHEESE-MAKING 



of gases and undesirable flavors. The airing and 

 stirring are made easy by the use of forks. 



After milling, the curd is piled up in order to 

 flatten out pin-holes, if any, and stirred enough to 

 keep it from matting together. The softening of 

 the curd continues after milling, along with the fur- 

 ther formation of lactic acid. The curd should be 

 kept warm all the time. 



If the operations up to this time have been prop- 

 erly managed, the whey remaining in the curd has 

 become a part of it to such an extent that not a 

 drop can be squeezed by pressure of the curd in 

 the hand. If, however, the whey has not become 

 perfectly incorporated with the curd-solids, more or 

 less free or unassimilated whey is found inside the 

 original, small pieces of curd; and, when these are 

 broken in the milling, white whey runs out of the 

 curd, involving considerable loss of fat. 



