MANUFACTURE OP CASEIN. 5 



sible precaution should be taken in handling the sour buttermilk 

 not to agitate it unnecessarily by pumping or in any other manner, 

 as it breaks the curd up finer and makes handling more difficult. 



WASHING THE CURD. 



After all of the hot curd has been placed on the drain cloth, it is 

 washed at least twice with cold water, which apparently hardens tin- 

 curd particles and makes 'handling easier. The use of a shower-bath 

 spray nozzle attached to the water hose is advantageous in washing 

 the curd, for with it the massed curd can be broken up and washed 

 better. Draining is hastened by giving the drain cloth a quick pull 

 from one side to the other. After a few trials no difficulty should 

 be encountered in peeling the curd clean from the drain cloth in order 

 to afford better drainage surface. The curd is given a thorough 

 soaking each time, care being used to get the whole mass of particles 

 in contact with the water. Under proper conditions the curd drains 

 readily but it always should be allowed to stand a short time between 

 washings. Individual experience will show the best method of wash- 

 ing the curd in the shortest time and still get the desired results. 



The number of washings required will depend on the thoroughness 

 with which the work is done. The drain water coming from the 

 pressed curd should test less than .20 per cent acidity, which is pos- 

 sible with two washings if ample time is allowed for each drainage. 

 Continuous attention is unnecessary when the curd is on the drain 

 racks. The greater portion of a man's time during that period is 

 available for other work unless a very large quantity of buttermilk 

 is to be handled. After the last washing the curd is allowed to drain 

 well in order to save time in putting to press. Trouble is encountered 

 in getting a stack of wet curd in press cloths to press evenly, and at 

 the outset it takes up more space in the press. 



A form made of 1-inch surfaced material 20 inches square and 8 

 inches deep is placed at the bottom of the press rack and lined with 

 two press cloths. After placing in the form the proper quantity of 

 wet curd the cloths are neatly turned over from both sides in a man- 

 ner to hold the curd securely when pressure is applied, special care 

 being given to the corners, where trouble is most liable to occur. The 

 form is then removed and a dividing board placed. on top of the 

 mass of wet curd, when the form can be replaced and the process 

 continued until all the curd has been taken care of. The quantity of 

 wet curd placed in the press cloths depends somewhat on the condi- 

 tion of the curd and can be determined best by experience. 



