o^J-i THE I)AIRYMA>'*6 MAKUAL. 



31. Forty-five minutes sliould be allowed for bringing 

 the curd in summer and fall chesse, with good milk. 



32. Higher temperature than eighty-six degrees pro- 

 motes the action of the rennet. 



33. Sour milk should have more rennet, proportionate 

 to the acidity. 



34. Dilute the rennet to one gallon for a vat of milk. 



35. Thorough stirring in of the rennet is required to 

 cause even coagulation. 



36. Let the curd become fairly firm before cutting. 



37. Use the horizontal knife first, lengthwise ; when 

 the whey has separated use the perpendicular knife 

 crosswise. 



38. A quick curd is to be cut very fine. 



39. Cut quick, so as not to jnish the curd. 



40. After cutting stir gently and slow. 



41. Clear the sides and bottom of the vat from adher- 

 ing curd. 



42. Do not use heat until fifteen minutes after begin- 

 ning to stir. 



43. Use hot water for heating, lest you scorch the curd. 



44. Heat gradually; rise one degree in not less than 

 four minutes. 



45. Heat a quick curd as soon as it is stirred, and as 

 fast as possible. 



46. Stir until the curd is firm. 



47. Draw off the whey when the hot iron shows fine 

 hairs one-quarter of an inch long. 



48. Keej) dry curd at a temperature above ninety-two 

 degrees. 



49. Let the curd become solid only when it is suffi- 

 ciently dry and firm. 



50. Turn and pack close until the curd is in la3^ers 

 four or five deep. 



51. At this stage permit no whey to remain on the 

 curd. 



