192 DAIRY FARMING 



Ripening or Curing. After leaving the press the 

 cheese should be placed in a cool, damp room with ample 

 ventilation. Keep the temperature as near 60 F. as pos- 

 sible. The curing or ripening process, which consists of 

 the transformation of insoluble into soluble casein, re- 

 quires from two to eight months, according to the amount 

 of rennet extract and salt used, amount of moisture in 

 the cheese, and the temperature at which it is ripened. 

 The higher the temperature and moisture, the quicker 

 the cheese will ripen. During the first three weeks the 

 cheese should be turned and rubbed daily, and if any 

 portion of it is not covered with cheese cloth, grease 

 should be applied to prevent cracking. If the curing 

 room is dry, the cheese should be covered with a thin 

 layer of paraffine about a week after it is made, to pre- 

 vent excessive loss of moisture. 



Composition. Cured cheddar cheese has the follow- 

 ing average composition: Water, 34% ; fat, 36.5% ; pro- 

 teids, 26%; and ash, 3.5%. 



