310 MANUAL OF MILK PRODUCTS 



apart without any tendency to adhere to each other. Another 

 method for determining the proper amount of cooking is by 

 the "hot iron " test. On removal from the hot iron if fine silky 

 threads about one-eighth of an inch in length are formed, the 

 cooking process has reached the proper stage. At this point, 

 the whey should have an acidity of .16 to .18 of 1 per cent, as 

 shown by the acid test. 



The cubes of curd will now settle to the bottom of the vat 

 and the whey should be removed to the level of the curd. 

 Cheddaring the curd. 



As soon as the proper degree of acidity has developed in 

 the whey and the cubes of curd have reached the desired firm- 

 ness, the remainder of the whey should be drawn off and the 

 curd gathered in a shallow layer on either side of the vat, leav- 

 ing an open channel in the center through which the whey can 

 run off. Up to this point, the particles of curd should be kept 

 separate and distinct, but they should now be permitted to 

 mat together, forming a solid mass. When the curd has be- 

 come sufficiently firm, it should be cut into blocks or strips 

 six to eight inches wide. The blocks should now be turned 

 over in order to prevent one surface from becoming cooler 

 than the other, and also to hasten the escape of whey. After 

 the curd has drained in this position for a few minutes, the 

 pieces should be piled two deep, care being taken to see that the 

 surfaces which were exposed to the atmosphere are now turned 

 in. It is important that the temperature of the curd be kept 

 uniform and the pieces should be turned frequently, each time 

 turning the outer surfaces in, in order to prevent uneven cooling. 



In the place of this matting process, some cheese-makers 

 prefer to place the curd on draining racks where the whey is al- 

 lowed to drain off through cheesecloth and the curd to mat down. 

 Milling the curd. 



As soon as the curd has become sufficiently dry, and has 

 developed the proper texture, it should be cut into small pieces 



