382 MANUAL OF MILK PRODUCTS 



the cheeses thus turned do not rest flat on the bottom, they are 

 straightened out by moving the forms. 



After turning and inoculating, the cheeses are left without any 

 further handling until the next morning, when they are taken 

 out of the forms and salted. By this time they have shrunk 

 almost to their final size. In case they are not yet hard enough 

 to be safely handled, they are turned again and left to stand 

 until they are sufficiently firm. 

 Salting (see Fig. 69). 



The salting is done by taking two cheeses together and rolling 

 the edges and rubbing their surfaces in salt (Fig. 69) . The salt 

 to be used should not be too fine, as 

 this would produce over-salting. 



After salting, the cheeses are placed 

 upon dry boards, so that the sides which 

 were previously at the top will now be 

 at the bottom. The next morning it 

 will be found that all of the salt has dis- 

 solved, and that most of it is diffused in 



FIG. 69. Salting the ., , mi. i 



cheese. the cheese. 1 he cheeses are again trans- 



ferred to another dry board or cane 



bottom, after turning, and are ready for the ripening process. 

 The reason for transferring them to dry boards is that a dry 

 board is less apt to become covered with mold. 

 Making cheese from uncut curd. 



A cheese from uncut curd is made somewhat differently. 

 Although the cut curd drains more rapidly, the draining of the 

 uncut curd can be greatly facilitated by allowing the milk to 

 become more acid before adding the rennet. 



In our experiments the degree of acidity giving the most satis- 

 faction in the uncut curd has been about 0.40 per cent. The 

 amount of rennet to be added varies inversely as the acidity. 

 When the curd has reached the proper consistency, it is dipped 

 into the hoops in the same way as the cut curd, but the operation 



