74 CHEESE AND CHEESE-MAKING 



Temperature to which it is intended to raise 

 the whey, 110. 

 Thus we have 



90 - 85 = 5 x 100 gals. = 500 

 100 - 85 = 25 



< -r = 20 gals., amount of whey required. 

 I 25 



The contents of the vat are stirred fifteen 

 minutes after each scalding, but after the last 

 scalding stir until the curd is sufficiently 

 cooked. 



(b) The more modern method (which requires 

 a jacketed vat and steam) is to raise the temper- 

 ature continuously at the rate of i in three 

 minutes, until 100 is reached, and then keep it 

 at 100 until the curd is sufficiently cooked. 

 Scalding ought to be done more slowly if little 

 acid is present in the curd, and more rapidly if 

 the acid is well developed. 



The curd is known to be scalded sufficiently 

 when it is shotty, hard, sinks quickly, has an acid 

 smell, and answers to the hot iron test. This 

 last test is simple and gives constant results. 

 It is performed by taking a small quantity of 



