METHODS OF MANUFACTURING CHEDDAR 73 



firm, and to develop acidity. There are two 

 methods of scalding 



(a) The old method in which the operation is 

 performed in three stages. The process consists 

 in drawing off a proportion of the whey, and 

 after heating it to a certain temperature adding 

 it slowly to the contents of the vat. This is 

 repeated three times. The first time the whey 

 is heated to 110, the second to 120, and the 

 third to 130. The temperature of the contents 

 of the vat is raised the first time to 90, the 

 second to 95, and the third to 100. To 

 ascertain the number of gallons of whey to 

 draw off, multiply the number of gallons of 

 milk at the commencement by the number of 

 degrees it is intended to raise the contents of 

 the vat at the first scald. This product, divided 

 by the number of degrees of heat it is intended 

 to raise the whey, gives the number of gallons 

 of whey required ; e.g. 



Contents of vat, 100 gallons. 



Temperature to which it is intended to raise 

 the contents of the vat, 90. 



Temperature of whey before commencing 

 heating, 85. 



