50 SCIENCE AND PRACTICE OF CHEESE-MAKING 



at all. in the case of dry curds, pile higher, etc., 

 (p. 121). 



(6) Milling curd. Early milling of curd favors 

 the escape of whey and may be resorted to when 

 too much whey is present at this stage, especially 

 in the case of a soft curd. Dry curds should not be 

 milled early. 



(7) Salting curd. The amount of whey in 

 cheese can be controlled, to some extent, by the 

 amount of salt used. In case of excessive moisture 

 in curd at the time of salting, this may be reduced 

 by using an increased amount of salt. In case of a 

 dry curd, less salt should be used (p. 121). 



(8) Ripening process. The amount of mois- 

 ture in cheese can be regulated to a considerable 

 extent by control of temperature and humidity in 

 the curing-room (p. 317). Covering cheese with a 

 layer of paraffin goes far in retaining water in cheese 

 (P- 



CAUSES OF EXCESSIVE ACIDITY 



Among the common causes of excessive acidity 

 in curd and cheese are the following: (i) Taking 

 too much overripe milk from patrons; (2) ripen- 

 ing milk too much in vat before adding rennet; 

 (3) use of too much starter; (4) too long contact 

 of curd with whey or too high temperature; (5) 

 any condition which favors the retention of too much 

 whey in curd and cheese (p. 116). 



CAUSES OF INSUFFICIENT ACIDITY 



The following are common causes of too low a 

 degree of acidity; (i) Insufficient ripening of 



