172 PRECAUTIONS IN MAKING CHEESB. 



the part already salted, so that no part of the cheese 

 shall escape. 



^ The temperature of the milk at the time when 

 rennet is added, for the purpose of curdling it, is a 

 matter of much importance to the quality of the 

 cheese. The best authorities prescribe from 90 to 

 95 deg. of Fahrenheit. 



a. Great care should be used in expelling the whey 

 from the curd, and afterward from the cheese in press- 

 ing, as the milk sugar which the whey contains changes 

 its composition, as it does in butter, and communicates 

 a disagreeable flavor to the cheese; by this means 

 cracks are often formed, and it becomes full of little 

 holes. 



h. The use of bad salt is another way of effectu- 

 ally injuring the quality of the cheese, making it bit- 

 ter, and preventing it from keeping well. The im- 

 purities of the salt are here the same as those which 

 were mentioned under the head of butter, in the pre- 

 ceding section; and the method to be adopted for 

 purifying, is also the same. Want of care in pressing 

 and working out the whey, the use of bad salt, and 

 neglect as to the temperature at which the milk is 

 curdled, chiefly operate in producing the multitude of 

 inferior cheeses which we find in every market; not 

 destitute of richness, but miserable in appearance and 

 flavor. 



SECTION IV. VARIOUS POINTS RELATIVE TO MILK AND 

 CHEESE. 



From the composition of the ash of cheese, as just 

 noticed, and that of milk, mentioned before, we can 

 easily see how it is that pastures become poor in 

 phosphates. All that which is sold off" in cheese, 

 never returns to the soil; and that fed to fattening ani- 

 mals in milk, is also for the most part lost. Beside 



