CHEDDAR CHEESE 299 



acid is developed, it not only reduces the yield and the per- 

 centage of moisture in the cheese, but also injures the quality 

 of the cheese. 



" 6. Stirring the curd with the hand as the last of the whey 

 is removed reduces the percentage of moisture in the green and 

 the cured cheese. Stirring reduces the yield and causes a 

 larger loss of fat in the whey. 



" 7. Holding the curd at a low temperature after the whey is 

 removed increases the percentage of moisture in the green 

 and the cured cheese and increases the yield. 



"8. If the curds are piled deep, more moisture is retained in 

 the green and the cured cheese. Piling the curds deep increases 

 the yield of cheese. 



"9. An increase of salt in the curd results in the reduction 

 of moisture in the cheese. 



" 10. Pressing the curd fast reduces the yield because more 

 fat is squeezed out of the curd. This loss of fat makes the 

 cheese pressed fast appear to contain more moisture." 



The percentage of moisture in the cheese is an important 

 factor in controlling the development of the microorganisms 

 which are largely responsible for the quality of the cured 

 cheese. If the moisture is abnormally low, it may interfere 

 with the development of those organisms which change the 

 insoluble protein into soluble forms. 



The texture of the cheese also is improved by the incorpora- 

 tion of a certain amount of moisture which increases its smooth- 

 ness in the same way as does the milk-fat. Cheese low in fat 

 should, therefore, contain a higher percentage of moisture 

 than cheese rich in fat. 



On the other hand, if the cheese contains too high a percent- 

 age of moisture, as may be the case in washed curd cheese, the 

 development of undesirable bacteria may be favored at the 

 expense of the lactic acid forms, resulting in the development 

 of bad flavors and breaking down too rapidly. 



