MANUFACTURE OF COTTAGE CHEESE IN CREAMERIES. 7 
of the harshness or grittiness found in the dry, coarse-grained prod- 
uct. It is well to remember that the lower the temperature used for 
separation the smoother is the texture of the cheese. The use of a 
higher temperature shortens the time required for making, but much 
greater attention must be given to the various steps in the process of 
manufacture. 
DRAINING THE CURD. 
When the heating has continued for the proper length of time the 
whey is drawn from the bottom of the vat into the cloth-lined drain 
rack. The greater portion of the whey passes through the drain 
cloth quickly, after which the remainder of the mixture of curd 
and whey is placed in the drain rack for the purpose of completing 
drainage. An occasional manipulation of the drain cloth, rolling the 
curd back and forth in the rack (as shown in fig. 3), hastens drain- 
age, the extent of which depends upon the texture of the cheese 
desired, the temperature of heating, and the length of time the curd 
is heated. Except when a high temperature has been used the drain- 
age can be controlled very easily and should continue until there is 
no accumulation of free whey in the finished cheese. A high tem- 
perature favors the accumulation of free whey in the finished prod- 
uct, unless the curd has been allowed to drain until the yield is ma- 
terially reduced, and with the further probability of getting too dry 
a cheese. In case the draining is too rapid it can be checked by 
washing the curd with cold water, which hinders the expulsion of 
moisture. Free whey in the finished cheese gives rise to a very 
strong, sour flavor. 
Fic. 4.—Salting the cheese. 
