190 DAIRY FARMING 



the removal of the whey. When this firmness is reached, 

 the whey should show about 0.17% acid. When the milk 

 is set at the proper ripeness, the degree of firmness and 

 amount of acid indicated above are reached in about two 

 and one-half hours after adding the rennet 'extract. 



Remove the whey through a faucet or by means of a 

 siphon. Place a perforated wooden rack about two 

 inches high at one end of the vat and cover it with a 

 piece of muslin or cheese cloth. Scoop the curd upon 

 the rack and stir. The rack has the advantage of drain- 

 ing the curd quickly and also permits the use of hot 

 water under the curd to assist in keeping the temperature 

 at 98 F., a temperature which should be maintained up 

 to within 10 or 15 minutes of salting. 



If a rather moist, open textured cheese is desired, stir 

 30 minutes after the removal of the whey and salt. In 

 case a firm, close-textured cheese is wanted, the curd 

 must be stirred at frequent intervals for a period of about 

 two hours before salting, so as to allow more acid to 

 develop. A firm cheese is especially desirable during 

 warm weather because of its superior keeping quality. 



When the milk is not of uniformly good quality, and 

 when an especially close-textured and uniform cheese is 

 desired, the curd should be allowed to mat upon the racks. 

 This is accomplished as follows: As soon as removed 

 from the whey the curd is stirred a few minutes, spread 

 about six inches deep upon the rack, and then allowed 

 to mat 15 minutes, after which it is cut into strips about 

 8 by 12 inches and then turned. After another 15 min- 

 utes, turn again and pile the strips two layers deep; 15 

 minutes later turn again and pile three layers deep. 

 Usually after one and a half to two hours matting the 

 curd tears like chicken breast, which indicates that it is 



