262 Milk and Its Products 
wet at this stage, it is because care was not taken 
to expel the moisture from the particles of the 
curd in the cooking ‘process, and it cannot be re- 
moved by extra pressure. An ideal condition of 
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it iH Hi 
Fig. 45. * Fraser'' continuous pressure gung cheese press. 
the cheese is to so press it that the particles will 
unite together in as nearly as may be a solid 
mass. This will depend upon the temperature and 
maturity of the curd. If the curd is put in press 
at the stage of maturity corresponding to the 
beginning of the cheddaring period, it will be 
very difficult to cause it to unite in a firm mass; 
but if it is allowed to mature until the casein 
shows signs of breaking down, and then is not 
