190 



Milk and Its Products. 



curd. After the curd is ground, it is kept sufficiently 

 stirred to keep the particles from matting together 



Fig. 26. " MacPherson"' curd mill. 



again. A further maturing of the curd takes place, 

 during which it takes on a peculiar nutty flavor, 

 and the particles of casein begin to break down 

 so that the fat may be re- 

 moved by pressure. When 

 this stage is reached the curd 

 is ready for the next step, 

 which is salting. 



Period VI., salting. — Salt is 

 added to the curd primarily for 

 the sake of the flavor it im- 

 parts to the cheese, just as 

 salt is added to butter: but the 

 addition of the salt to the curd 

 has a further effect in the pro- 

 cess of manufacture. The salt 

 makes the curd drier by reason of extracting the 

 water for its own solution, and at the same time 



Pohl" 



