FIRST CENTURY OF DAIRYING IN NEW SOUTH WALES. 



The cutting must be done carefully to avoid any breaking or loss 

 of curd value. Cut first with a horizontal knife lengthwise of the vat, 

 then with the vertical knife crosswise and lengthwise. Now cover 

 over with a piece of calico, and allow to stand for about twenty 

 minutes, adter which time the stirring and heating should be com- 

 menced. Take from fifty to sixty minutes in rising the temperature 

 to loodeg. Fahr. In the case oi very ripe milk heat quickly. 



" Now we come to one of the most important points in cheese mak- 

 ing, i.e., when to draw the whey from the curd, and to determine this 

 point accurately requires a good deal of skill. No accurate acid test 

 has yet been discovered, and consequently we must to a great extent 

 use our own judgment. A person who understands his business needs 

 no other test than the feel and smell of the curd and taste of the 

 whey. If the whey is drawn too soon there will be too much moisture 

 in the cheese ; if too late the cheese will be too dry. When in doubt 

 use the hot iron test. 



" Alter the whey has been drawn off, stir the curd occasionally to 

 allow all unnecessary whey to escape ; then keep the curd in one end 

 of the vat, and after sufficient time has been allowed for the curd to 

 become consolidated it is cut into convenient pieces about the size 

 oi a brick and turned over, and allowed to remain for some time for 

 further development of acidity. As fermentation goes on the curd is 

 still getting drier, and changing from a dry appearance to a softer 

 one ; at the same time it becomes flaky and mellow. It is necessary 

 to watch this process of ripening with great attention, and it may 

 happen that the hot iron test will have to be resorted to irom time 

 to time. When the desired amount of acidity has been attained the 

 curd is milled and salted. The temperature must not be allowed to 

 go below /odeg. Fahr. during this process. About from 2lb. to 2^1b. 

 of salt to every 100 gallons of milk will be found sufficient. A moist 

 curd will require more salt than a dry one. 



" It is of very great importance that the curd shoud not be put 

 vo press at a temperature lower than 7odeg. Fahr. This temperature 

 is suggested with a view of conserving the butter fat in the cheese 

 and reducing fermentation. 



" Too much importance cannot be attached to the process of curing. 

 No matter how careful or skilful you have been in turning out a good 

 article it will be all wasted unless attention is given in this direction. 

 Cheese properly cured in -from two to three months' time according 

 to this process." 



The above systems of cheese making are suitable for dairy farmer? 

 in a large or small way who have no refrigerating appliances. But 

 where the milk can be kept under control by means of mechanical 

 appliances the following system 



292. 



