MILK AND YIELD OF CHEESE 193 



(5) When milk is run through a separator and 

 the cream and skim-milk then remixed, increased 

 loss of fat occurs when such milk is made into 

 cheese. 



(6) Jarring or stirring milk after rennet coagu- 

 lation has commenced and before it is completed may 

 cause serious loss of fat. 



(7) When curd is cut in too soft a condition, the 

 loss of fat is greater. 



(8) Added losses of fat in whey are caused by 

 dull knives or by violent, careless and rapid motions 

 of knife in cutting curd. 



(9) Extra losses of fat occur when the curd in the 

 soft stage is roughly or carelessly handled. 



(10) Another cause of increased loss of fat in 

 whey is heating the curd too rapidly or to too high a 

 temperature. 



(n) If the curd is not well firmed at the time 

 the whey is removed, vigorous hand stirring causes 

 large loss of fat. 



(12) Excessive piling of curd, previous to ched- 

 daring, causes unnecessary loss of fat. 



(13) If the curd is salted at a temperature above 

 90 F., fat is apt to exude along with the whey and 

 be lost. 



(14) If curd is put in press too warm, the amount 

 of fat lost in pressing increases on account of the 

 greater softness of the warm curd. 



(15) Too rapid application of pressure in the 

 cheese-press increases loss of fat. 



(16) Fermentations producing large amounts of 

 gas and resulting in "floating" curds, also curd- 

 dissolving fermentations, are attended with extra 



