CHAPTER VI 



Modifications of Cheddar Process and 

 Miscellaneous Subjects 



In describing and discussing in detail the various 

 operations involved in making American cheddar 

 cheese, it has seemed best to reserve for a special 

 chapter several subjects which are more or less 

 closely related to this method of cheese-making, 

 but which do not form an essential part of it. Of 

 the many topics which might come in this chapter, 

 the following have been selected for consideration: 

 (i) "Stirred-curd" method; (2) "soaked-curd" 

 method; (3) pasteurized milk in cheese-making; 

 (4) slow-ripening and quick-ripening cheese; (5) 

 home-trade cheese; (6) use of artificial acids in 

 cheddar cheese-making; (7) the use of pepsin in 

 cheddar cheese-making; (8) whey butter; (9) dis- 

 tribution and value of whey; (10) cheese poison; 

 (u) starters in relation to yield of cheese; (12) 

 making butter and cheese. 



THE "STIRRED-CURD" OR "GRANULAR" 

 PROCESS OF CHEESE-MAKING 



This process was exclusively used in America 

 for many years and is still in operation in some 

 cheese-factories. While it is not our purpose to 

 present a detailed description of this method, it is 

 desirable, as a matter of information, to state its 



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