Flavor and Texture 267 
curds, technically described, “work fast.” When this 
occurs, the production of lactic acid is more rapid 
than the shrinking of the curd, and the whey is 
sufficiently acid to be drawn off before the curd has 
shrunken down. In this case, the curd should ‘be 
thoroughly and continually stirred after the whey 
is drawn until the whey has been well worked out 
before the curd is allowed to cheddar; but where 
it is known at the beginning of the process that 
the milk is over-ripe, care should be taken through- 
‘out the whole process to use every means to re- 
tard the formation of lactic acid, and at the same 
time to cause as rapid a shrinking of the curd as 
possible. To this end, the milk may be set at a 
lower temperature and a larger amount of rennet 
used, and when the curd is cut it should be stirred 
until the whey has well separated before the heat- 
ing process begins. With care in these particulars, 
there is slight danger of the formation of acid be- 
fore the curd has shrunken down. 
Qualities of cheese. —A well cured cheddar cheese 
of good quality should have about the following 
composition: ; 
Per cent. 
Waterss SBR e Ree ew ew eR 34. 
Batis 3 SR we Se ee we Sel ie ie ee 36.8 
Casein and albumin. .... 1 -e ee eee eces 25.7 
Sugar, ash, ete. (largely galt). . +. + eevee eee eS 
The characteristic flavors should be well pro- 
nounced but not strong, depending somewhat upon 
the age of the cheese. The flavor should also be 
