6o SCIENCE AND PRACTICE OF CHEESE-MAKING 



weight without improving its quality; and (2) the 

 soaking process removes normal constituents that are 

 essential to the ripening of the cheese. These grounds 

 are based upon established facts. 



Cheese produced by the soaked-curd process 

 usually exhibits the defects characteristic of cheese 

 containing an excessive amount of moisture; these 

 are weak body and loose texture (pp. 86-87). When 

 kept at temperatures above 65 or 70 F., such 

 cheese fails to stand up like normal cheese and it 

 also suffers in texture from the effects of gassy fer- 

 mentations. Figs. 9 and 10 well illustrate the truth 

 of these statements. They represent work done at 

 the Cornell University experiment station with 

 cheese made according to the soaked-curd method. 



CHEDDAR CHEESE FROM PASTEURIZED 

 MILK 



Many attempts have been made to manufacture 

 cheddar cheese from pasteurized milk. The results 

 in America have not been wholly encouraging up to 

 the present time. The cheese is generally imperfect 

 in body, lacking in flavor and slow in ripening. We 

 do not, therefore, think it desirable to devote 'fur- 

 ther attention to the various modifications of details 

 required in its manufacture. It is said that much 

 skim-milk cheese is successfully made in Denmark 

 from pasteurized milk. 



CONDITIONS OF CHEESE-MAKING 



PROCESS FOR QUICK-RIPENING 



AND SLOW-RIPENING CHEESE 



Certain conditions of the cheese-making process 

 promote, while others retard, the rapidity of ripen- 



