MILK AND ITS PRODUCTS 203 



As a rule, it is desirable to have the draining com- 

 pleted in about three hours, the temperature during this 

 process being maintained at about 70 degrees F. Apply- 

 ing moderate pressure will hasten the draining and is 

 recommended for best results. As soon as the curd has 

 sufficiently drained, salt is added at the rate of one ounce 

 to every five or six pounds of cheese. The cheese should 

 be thoroughly kneaded with the hands to distribute the 

 salt evenly and to give it a smooth consistency. It is 

 now molded into cylindrical packages, 1^x2^ inches, 

 weighing one-fourth of a pound. These cylindrical 

 masses of cheese are first wrapped in thin parchment or 

 oiled paper and then wrapped in tin foil. These pack- 

 ages usually retail at five cents each. 



Starter Method. When starter is used a better flav- 

 ored and more uniform cheese is possible. The starter 

 may consist of well thickened whole milk allowed to 

 sour in a natural way, but whole milk soured with pure 

 culture of lactic acid bacteria is preferable. Where pure 

 cultures are used the whole milk intended for starter 

 should be pasteurized before inoculating it with the cul- 

 ture. 



When starter is used the cheese is made as follows: 

 Add at the rate of one pound of starter to four pounds 

 of fresh whole milk. The mixture should have a tem- 

 perature of about 80 degrees F. Next add at the rate 

 of one-half tablespoonful of rennet extract per hundred 

 pounds of milk, mixing the rennet with the milk as 

 previously explained. When thoroughly curdled, which 

 usually requires about one hour, the curd is ready to 

 drain. The rest of the process is carried out the same as 

 when no starter is used. 



