260 Milk and Its Products 
curd. After the curd is ground, it is kept sufficiently 
stirred to keep the particles from matting together 
—s i 
De 
Fig. 43. ‘‘ MacPherson” curd mill. 
again. A further maturing of the curd takes place, 
during which it takes on a peculiar nutty flavor, 
and the particles of casein begin to break down 
so that, the fat may be re- 
moved by pressure. When 
this stage is reached the curd 
is ready for the next step, 
which is salting. 
Period VI., salting.—Salt is 
added to the curd primarily for 
the sake of the flavor it im- 
parts to the: cheese, just as 
salt is added to butter: but the 
i addition of the salt to the curd 
Fiz. 44, Section of “Pohl” has a further effect in the pro- 
aoe cess of manufacture. The salt 
makes the curd drier by reason of extracting the 
water for its own solution, and at the same time 
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