192 



Milk and Its Products. 



wet at this stage, it is because care was not taken 

 to expel the moisture from the particles of the 

 curd in the cooking process, and it cannot be re- 

 moved by extra pressure. An ideal condition of 



Fig. 28. " Fraser" cotitinuous pressure gang cheese press. 



the cheese is to so press it that the particles will 

 unite together in as nearly as may be a solid 

 mass. This will depend upon the temperature and 

 maturity of the curd. If the curd is put in press 

 at the stage of maturity corresponding to the 

 beginning of the cheddaring period, it will be 

 very difficult to cause it to unite in a firm mass ; 

 but if it is allowed to mature until the casein 

 shows signs of breaking down, and then is not 



