4O SCIENCE AND PRACTICE OF CHEESE-MAKING 



salted contains 0.6 to I per cent of salt, and this 

 increases somewhat in 'the ripened cheese, through 

 loss of moisture (p. 344). 



An increased quantity of salt is of advantage in 

 correcting such defects as gassy, highly acid, or very 

 soft cheese. Excessive loss of fat may often be 

 avoided by the early addition of salt, which hardens 

 the surface of the pieces of curd and prevents further 

 exudation of fat. 



PRESSING CURD AND DRESSING CHEESE 



Condition and temperature of curd when ready 

 for press. Before the curd is placed in the hoops, 

 the salt should be completely dissolved; the curd 

 should feel mellow and silky. No fixed pressing 

 temperature can be prescribed even for normal 

 curd, since there are several variable factors which 

 we must take into consideration. We can say that, 

 in general, under ordinary, normal conditions, the 

 temperature should be not much above 80 F., with 

 a range of variation from 78 to 85 F., according to 

 certain conditions, among the most important of 

 which are the following: (i) Size of cheese made; 

 (2) temperature of room; (3) condition of curd; 

 and (4) rate at which pressure is applied. Small- 

 sized cheese, such as Young Americas, Prints and 

 Picnics, should be put in press warmer than larger- 

 sized cheese, since they cool more rapidly. During 

 early spring, late fall, and winter months, the press- 

 ing temperature should be higher than during the 

 summer months. During the hot weather of sum- 

 mer, it may be necessary to cool the ni r d before 



