MILK AND ITS PRODUCTS 1$9 



The amount of rennet extract to be used is determined 

 by the quickness with which the cheese is to ripen. If a 

 quick ripening cheese is wanted, add 6 ounces per 1,000 

 pounds of milk. If a slow ripening cheese is desired, add 

 3 ounces for T,OOO pounds. 



Cheese color and rennet extract are usually placed 

 upon the market in liquid form. They are, however, also 

 procurable in dry, tablet form in which they are pre- 

 ferred for making cheese on a small scale. 



Cutting the Curd. To determine when the curd is 

 ready to cut, insert the forefinger, slightly break the curd 

 with the thumb, and move the finger in the direction of 

 the break and parallel to, and half an inch below, the 

 surface. If the whey in the break is clear, the curd is 

 ready to cut; if milky, the curdling has not progressed 

 far enough. The cutting is done as follows : First cut 

 the curd in horizontal layers with the horizontal knife ; 

 next cut lengthwise and crosswise, alternately, with the 

 perpendicular knife until the curd cubes are about three- 

 eighths of an inch on a side. 



Warming and Stirring the Curd. Immediately after 

 cutting, stir the curd very gently, yet enough to prevent 

 the particles from matting together. Run the palm of 

 the hand along the sides and bottom of the vat to remove 

 any adhering curd. After 10 minutes stirring, gradually 

 apply heat and bring the temperature to 100 F. in about 

 30 minutes. After this temperature has been reached, 

 the curd may be stirred at intervals of 10 minutes until 

 ready to remove the whey. It is important to keep the 

 temperature as close to 100 F. as possible. 



Drawing Off the Whey. When a bunch of curd is 

 pressed between the two hands and on relieving the pres- 

 sure the particles fall apart readily, the curd is ready for 



